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sauces and soups Group C SITHCCC008 Prepare vegetable
CPCCOHS2001A Apply OHS requirements
Units of competency SITXHRM003 Lead and manage people SITXFSA001 Use hygienic practices for food safety SITXWHS003 Implement and monitor work health and safety practices BSBMGT517 Manage operational plan SITHFAB002 Provide responsible service of alcohol SITXHRM004 Recruit
Core units BSBHRM403 Support performance-management processes BSBHRM404 Review human resources functions BSBHRM405 Support the recruitment
Class activities book The class activities book helps VET trainers and assessors to create an interactive learning environment
Training and Assessment Strategy-BSB51715 Diploma of Recordkeeping AUR sauces and soups Group CYou 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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