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egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes
Units of competency ICPPRN2220 Produce basic gravure printed product ICPPRN3210 Set up for basic gravure printing ICPPRN3220 Produce complex gravure printed product ICPPRN4210 Set up for complex gravure printing If you require RPL Kits with comprehensive benchmarking
prepare and dispatch pathology specimens MSMENV272 Participate in environmentally sustainable work practices * We can develop additional elective units that are not listed on request (Please contact us for further information)
religious and dietary considerations for food production FDFOP3004A Operate interrelated processes in a packaging system If you require RPL Kits with comprehensive benchmarking
CHCCOM006 Establish and manage client relationships
Self-Study Guide-AVIO0033 Establish secure areas and manage access control points SIF egg and farinaceous dishes GroupOur self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the
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