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Units of competency FBPWIN2003 Conduct sensory evaluation of wine SITXCCS003 Interact with customers FBPCDS2001 Conduct a standard product tasting FBPCDS2003 Sell cellar door products and services SITHFAB002 Provide responsible service of alcohol If you require RPL Kits with comprehensive benchmarking
assess and control safety risks Elective units SITXINV002 Maintain the quality of perishable items SITXHRM001 Coach others in job skills SITXFSA001 Use hygienic practices for food safety SITHFAB002 Provide responsible service of alcohol SITHFAB004 Prepare and serve non-alcoholic beverages SITHFAB005 Prepare and serve espresso coffee BSBWOR203 Work effectively with others SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks
Core units MEM12023A Perform engineering measurements MEM12024A Perform computations MEM13014A Apply principles of occupational health and safety in the work environment MEM14004A Plan to undertake a routine task MEM14005A Plan a complete activity MEM15002A Apply quality systems MEM15024A Apply quality procedures MEM16006A Organise and communicate information MEM16007A Work with others in a manufacturing
Units of competency BSBHRM405 Support the recruitment
Units of competency MSMTMVER302 Verify simple measuring instruments MSMTMREF301 Use and maintain reference standards If you require RPL Kits with comprehensive benchmarking
Self-Study Guide-BSBHRM529 Coordinate separation and termination processes SIF Units of competency FBPWIN2003 ConductOur self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the
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