Training and Assessment Strategy-SIT31121 Certificate III in Asian Cookery Training and Assessment Strategy operate and troubleshoot a small

operate and troubleshoot a small enterprise branch network ICTNWK420 Install and configure virtual machines ICTTEN416 Install

Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITHPAT011 Produce cakes SITHPAT012 Produce specialised cakes SITHPAT013 Produce pastries SITHPAT014 Produce yeast-based bakery products SITHPAT015 Produce petits fours SITHPAT016 Produce desserts SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

replace and assemble electrical components and equipment MSMENV272 Participate in environmentally sustainable work practices UEENEEE101A Apply Occupational Health and Safety regulations

Core units BSBWHS211 Contribute to the health and safety of self and others CUAACD201 Develop drawing skills to communicate ideas CUAPPR211 Make simple creative work CUARES202 Source and use information relevant to own arts practice Elective units BSBCRT201 Develop and apply thinking and problem solving skills Group A BSBSTR301 Contribute to continuous improvement Group A BSBTEC101 Operate digital devices Group A BSBTEC201 Use business software applications Group A CUAIND211 Develop and apply creative arts industry knowledge Group B If you require RPL Kits with comprehensive benchmarking

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Training and Assessment Strategy-SIT31121 Certificate III in Asian Cookery Training and Assessment Strategy operate and troubleshoot a smallYou 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.