ERF Checklist-SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes UEE enter and verify operating instructions

enter and verify operating instructions in microprocessor equipped devices If you require RPL Kits with comprehensive benchmarking

Units of competency SITXFSA002 Participate in safe food handling practices SITXFSA001 Use hygienic practices for food safety SITHFAB002 Provide responsible service of alcohol SITHGAM001 Provide responsible gambling services * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core Units CUADES411 Generate design solutions CUADES412 Interpret and respond to a design brief MSFFDM4008 Investigate materials and technologies for design projects MSFFDM4010 Prepare and present design and manufacturing information MSFFDM4014 Produce manual and computer-aided drawings from design concepts Elective Units CUADES305 Source and apply information on the history and theory of design BSBCRT311 Apply critical thinking skills in a team environment MSFFDM4009 Match furnishing style and materials to customer requirements MSFFDM4005 Design

Core units BSBCRT512 Originate and develop concepts CUADES511 Implement design solutions CUADES512 Establish

organise and deliver group-based learning TAEDEL402 Plan

ERF Checklist-SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes UEE enter and verify operating instructionsPlease contact us for more information!