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store and maintain stock SITXMGT004 Monitor work operations SITXWHS007 Implement and monitor work health and safety practices Elective units SITHASC026 Prepare curry pastes and powders SITHASC031 Prepare sushi SITHASC034 Prepare Chinese roast meat and poultry dishes SITHASC035 Prepare tandoori dishes SITHCCC026 Package prepared foodstuffs SITHCCC032 Produce cook-chill and cook-freeze foods SITXWHS006 Identify hazards
Units of competency CHCDIV001 Work with diverse people CHCDIV002 Promote Aboriginal and/or Torres Strait Islander cultural safety HLTADM001 Administer and coordinate Telehealth services HLTADM002 Manage Telehealth technology * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency FBPAUD4003 Conduct food safety audits FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4004 Identify
Units of competency CPCCWHS1001 Prepare to work safely in the construction industry CPCCLDG3001 Licence to perform dogging CUASTA414 Undertake arena rigging activities CUAWHS313 Apply work health and safety practices in a live production environment RIIWHS204E Work safely at heights CPCCLRG3001 Licence to perform rigging basic level CPCCLRG3002 Licence to perform rigging intermediate level * We can develop additional elective units that are not listed on request (Please contact us for further information)
Unit Knowledge Guide-CPCCBC4024 Resolve business disputes SIR store and maintain stock SITXMGT004Our unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner
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