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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
It assists trainers to deliver effective
weeds and diseases AHCPHT310 Coordinate horticultural crop harvesting If you require RPL Kits with comprehensive benchmarking
operate and maintain joining machines MSFFM3015 Set up
diseases and disorders AHCWRK204 Work effectively in the industry AHCCHM304 Transport and store chemicals AHCCHM307 Prepare and apply chemicals to control pest
RPL Kit-MEM31322 Certificate III in Refrigeration and Air Conditioning Professional Development egg and farinaceous dishes GroupOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information
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