Training and Assessment Strategy-22490VIC Certificate IV in EAL (Employment / Professional) MSF egg and farinaceous dishes Group

egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHCCC019 Produce cakes

Units of competency BSBXBD407 Protect big data integrity BSBXBD405 Develop procedures for managing big data BSBXBD408 Implement and review procedures for managing big data If you require RPL Kits with comprehensive benchmarking

assess and control safety risks Elective units SITXINV002 Maintain the quality of perishable items SITXHRM001 Coach others in job skills SITXFSA001 Use hygienic practices for food safety SITHFAB002 Provide responsible service of alcohol SITHFAB004 Prepare and serve non-alcoholic beverages SITHFAB005 Prepare and serve espresso coffee BSBWOR203 Work effectively with others SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks

data and internet protocol network solutions If you require RPL Kits with comprehensive benchmarking

Core units MSFGN2001 Make measurements and calculations MSMSUP102 Communicate in the workplace Elective units MSMSUP106 Work in a team CPCWHS1001 Prepare to work safely in the construction industry MSFFF2010 Dismantle and reassemble furniture for finishing MSFFF2012 Prepare surfaces for finishing MSFFF2013 Maintain spray equipment and booth MSFFF2014 Apply surface coatings by spray gun MSFFF2015 Apply stains

Training and Assessment Strategy-22490VIC Certificate IV in EAL (Employment / Professional) MSF egg and farinaceous dishes GroupYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.