Unit Knowledge Guide-FWPCOT3307 Create drawings using computer aided design software Pre-order egg and farinaceous dishes Group

egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes

implement and monitor energy management If you require RPL Kits with comprehensive benchmarking

engineering or related environment MEM16008A Interact with computing technology MEM17003A Assist in the provision of on the job training MSAENV272B Participate in environmentally sustainable work practices Elective units MEM05001B Perform manual soldering/desoldering - electrical/electronic components MEM05002B Perform high reliability soldering and desoldering MEM05003B Perform soft soldering MEM05006C Perform brazing and/or silver soldering MEM09002B Interpret technical drawing MEM10002B Terminate and connect electrical wiring MEM10003B Install and test electrical wiring and circuits up to 1000 volts a

Core units BSBWHS612 Develop and implement a strategy to support a positive WHS culture BSBWHS613 Evaluate the WHS performance of an organisation BSBWHS614 Conduct a WHS audit under the guidance of a lead auditor BSBWHS616 Apply safe design principles to control WHS risks BSBWHS617 Apply ergonomics to manage WHS risks Elective units BSBAUD601 Establish and manage compliance management systems Group A BSBLDR602 Provide leadership across the organisation Group A BSBWHS631 Apply occupational hygiene principles to manage WHS risks Group A BSBINS601 Manage knowledge and information Group B BSBLDR601 Lead and manage organisational change Group B BSBPEF502 Develop and use emotional intelligence Group B If you require RPL Kits with comprehensive benchmarking

facilitate and review all aspects of case management CHCDIV001 Work with diverse people CHCDIV002 Promote Aboriginal and/or Torres Strait Islander cultural safety CHCLEG001 Work legally and ethically CHCPRP003 Reflect on and improve own professional practice Elective Units CHCADV001 Facilitate the interests and rights of clients CHCCCS003 Increase the safety of individuals at risk of suicide CHCCCS014 Provide brief interventions CHCCCS017 Provide loss and grief support If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-FWPCOT3307 Create drawings using computer aided design software Pre-order egg and farinaceous dishes GroupOur 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