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Units of competency CUAWHS413 Incorporate anatomy principles into skill development CUADTM519 Refine professional practice as a dance teacher If you require RPL Kits with comprehensive benchmarking
Core units BSBDIV501 Manage diversity in the workplace BSBMGT517 Manage operational plan SITXCCS007 Enhance customer service experiences SITXCCS008 Develop and manage quality customer service practices SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFIN004 Prepare and monitor budgets SITXGLC001 Research and comply with regulatory requirements SITXHRM002 Roster staff SITXHRM003 Lead and manage people SITXMGT001 Monitor work operations SITXMGT002 Establish and conduct business relationships SITXWHS003 Implement and monitor work health and safety practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC020 Work effectively as a cook Group B SITHCCC001 Use food preparation equipment Group C SITHCCC003 Prepare and present sandwiches Group C SITHCCC006 Prepare appetisers and salads Group C SITHCCC007 Prepare stocks
assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements
test and maintain diesel engine systems and their ancillary systems RIIDES303D Inspect
or bridging programs
Training and Assessment Strategy-BSBSS00091 Capture and Present Big Data Skill Set TAE Units of competency CUAWHS413 IncorporateYou 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.
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