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Core units MSMENV272 Participate in environmentally sustainable work practices MSMSUP102 Communicate in the workplace MSMSUP106 Work in a team MSMWHS200 Work safely SIRXCEG001 Engage the customer Elective units MSFGN3003 Advise customers on products and services BSBCMM301 Process customer complaints BSBCUE304 Provide sales solutions to customers BSBCUS301 Deliver and monitor a service to customers BSBDES202 Evaluate the nature of design in a specific industry context BSBDES301 Explore the use of colour MSFGN2001 Make measurements and calculations If you require RPL Kits with comprehensive benchmarking
pastries and breads Group C SITHPAT006 Produce desserts Group C SITXFSA002 Participate in safe food handling practices Group C SITHFAB002 Provide responsible service of alcohol Group C SITHIND002 Source and use information on the hospitality industry Group C SITXWHS001 Participate in safe work practices OTP SITXINV002 Maintain the quality of perishable items Additional electives SITHIND001 Use hygienic practices for hospitality service SITHKOP005 Coordinate cooking operations BSBRES401 Analyse and present research information BSBFIA401 Prepare financial reports SITHFAB005 Prepare and serve espresso coffee SITXHRM002 Roster staff HLTAID003 Provide first aid (Hospitality) If you require RPL Kits with comprehensive benchmarking
Units of competency BSBPMG531 Manage project time BSBSTR601 Manage innovation and continuous improvement BSBSTR501 Establish innovative work environments If you require RPL Kits with comprehensive benchmarking
Units of competency TAELLN412 Access resources and support to address foundation skills in vocational practice TAELLN413 Integrate foundation skills into vocational training delivery TAELLN411 Address adult language
ERF Checklist-MEM08011 Prepare surfaces using solvents and/or mechanical means SIS Core units MSMENV272 Participate inPlease contact us for more information!
