ERF Checklist-SITHCCC006 Prepare appetisers and salads New CPCCCM1012A Work effectively and sustainably

CPCCCM1012A Work effectively and sustainably in the construction industry

low elements SISXCCS001 Provide quality service SISOCHC003 Lead challenge course sessions

Units of competency HLTFSE005 Apply and monitor food safety requirements HLTFSE007 Oversee the day-to-day implementation of food safety in the workplace HLTFSE001 Follow basic food safety practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency BSBSTR402 Implement continuous improvement BSBCRT411 Apply critical thinking to work practices BSBCRT413 Collaborate in creative processes BSBCRT512 Originate and develop concepts * We can develop additional elective units that are not listed on request (Please contact us for further information)

Fully mapped to training package requirementsThe mapping document maps the assessment resources to the training package requirements

ERF Checklist-SITHCCC006 Prepare appetisers and salads New CPCCCM1012A Work effectively and sustainablyPlease contact us for more information!