Training and Assessment Strategy-SIT31116 Certificate III in Asian Cookery MSS equipment and work areas SHBHIND003

equipment and work areas SHBHIND003 Develop and expand a client base SHBHTRI001 Identify and treat hair and scalp conditions SHBXCCS001 Conduct salon financial transactions SHBXCCS002 Provide salon services to clients SHBXIND001 Comply with organisational requirements within a personal services environment SHBXIND002 Communicate as part of a salon team SHBXWHS001 Apply safe hygiene

configure and test network security ICTNWK405 Build a small wireless local area network ICTNWK407 Install and configure client-server applications and services ICTNWK408 Configure a desktop environment ICTICT408 Create technical documentation BSBSUS401 Implement and monitor environmentally sustainable work practices If you require RPL Kits with comprehensive benchmarking

Core units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC002 Prepare and present simple dishes SITHCCC005 Prepare dishes using basic methods of cookery SITHKOP001 Clean kitchen premises and equipment SITXCOM002 Show social and cultural sensitivity SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXWHS001 Participate in safe work practices Elective units SITHIND004 Work effectively in hospitality service Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHCCC007 Prepare stocks

procedures and programs to meet legislative requirements BSBWRK411 Support employee and industrial relations procedures Elective units BSBADM405 Organise meetings BSBCMM401 Make a presentation BSBCUS402 Address customer needs BSBRES411 Analyse and present research information If you require RPL Kits with comprehensive benchmarking

If you want us to customise it for you

Training and Assessment Strategy-SIT31116 Certificate III in Asian Cookery MSS equipment and work areas SHBHIND003You 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.