ERF Checklist-SITXFSA002 Participate in safe food handling practices SHB procedures and programs to meet

procedures and programs to meet legislative requirements BSBSUS301 Implement and monitor environmentally sustainable work practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

high-rise and complex buildings CPCCBC6016 Assess construction faults in large building projects CPCCBC6017 Evaluate services layout and connection methods for the planning of large building projects If you require RPL Kits with comprehensive benchmarking

dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCO043 Work effectively as a cook SITHKOP010 Plan and cost recipes SITHKOP013 Plan cooking operations SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive

implementation and monitoring of individual leisure and health programs CHCLAH002 Contribute to leisure and health programming If you require RPL Kits with comprehensive benchmarking

Units of competency BSBRSK501 Manage risk AHCBUS517 Monitor and review business performance AHCBUS516 Develop and review a business plan AHCBUS512 Develop and implement family business structures and relationships If you require RPL Kits with comprehensive benchmarking

ERF Checklist-SITXFSA002 Participate in safe food handling practices SHB procedures and programs to meetPlease contact us for more information!