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Units of competency CUAPHI411 Capture images in response to a brief CUAPHI403 Enhance
Core units CPCCBC4012 Read and interpret plans and specifications CPCCBC4014 Prepare simple building sketches and drawings Elective units CPCCBC4003 Select
eggs and farinaceous dishes SITHKOP010 Plan and cost recipes SITXFSA007 Transport and store food SITXCCS014 Provide service to customers SITXCCS015 Enhance customer service experiences SITXWHS006 Identify hazards
Core units BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks
Units of competency AHCPMG302 Control plant pests
Training and Assessment Strategy-SIT40716 Certificate IV in Patisserie SIF Units of competency CUAPHI411 CaptureYou 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.
