Learner Resources-SITSS00036 Customer Service Skill Set AHC SITHCCC001 Use food preparation equipment

SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHKOP005 Coordinate cooking operations SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXINV004 Control stock SITXWHS003 Implement and monitor work health and safety practices Elective units SITHIND004 Work effectively in hospitality service Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHCCC007 Prepare stocks

Units of competency MSS015026 Develop strategic sustainability plans MSS015027 Implement sustainability plans MSS015024 Develop required sustainability reports MSS015025 Develop a business case for sustainability improvements MSS015020 Facilitate an energy audit If you require RPL Kits with comprehensive benchmarking

Units of competency SISXFAC001 Maintain equipment for activities SISOCLM005 Establish belays for single pitch climbing on artificial surfaces SISXEMR001 Respond to emergency situations SISOCLM008 Lead single pitch climbing activities on artificial surfaces

Core units BSBINS402 Coordinate workplace information systems BSBLDR414 Lead team effectiveness BSBWHS411 Implement and monitor WHS policies

Units of competency HLTAHW014 Work with Elders in Aboriginal and/or Torres Strait Islander communities HLTAHW025 Provide information and strategies in health care HLTAHW051 Respond to loss

Learner Resources-SITSS00036 Customer Service Skill Set AHC SITHCCC001 Use food preparation equipmentOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all