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sauces and soups SITXCCS014 Provide service to customers SITXCCS015 Enhance customer service experiences SITXWHS006 Identify hazards
Core units BSBTWK501 Lead diversity and inclusion SITHASC020 Prepare dishes using basic methods of Asian cookery SITHASC021 Prepare Asian appetisers and snacks SITHASC022 Prepare Asian stocks and soups SITHASC023 Prepare Asian sauces
facilitate and review all aspects of case management * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency CHCDIS006 Develop and promote positive person-centred behaviour supports CHCDIS002 Follow established person-centred behaviour supports * We can develop additional elective units that are not listed on request (Please contact us for further information)
test and terminate optical fibre cable on customer premises ICTTEN409 Commission an electronic system ICTBWN307 Use optical measuring instruments ICTTEN434 Install
RPL Kit-SITHIND007 Use hospitality skills effectively Advanced Diploma sauces and soups SITXCCS014 ProvideOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information
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