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Core units RIIBEF201D Plan and organise work RIICCM201D Carry out measurements and calculations RIICCM202E Identify
Units of competency SITXFSA001 Use hygienic practices for food safety SITHKOP005 Coordinate cooking operations TAEASS301B Contribute to assessment TAEDEL404A Mentor in the workplace SITXHRM001 Coach others in job skills * We can develop additional elective units that are not listed on request (Please contact us for further information)
so you can easily customise them as required
Unlimited Student Use within Your RTO
enabling accurate determination of a learner’s core skill levels
Training and Assessment Strategy-SIT31121 Certificate III in Asian Cookery AVI Core units RIIBEF201D Plan andYou 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.
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