Training and Assessment Strategy-SIT30816 Certificate III in Commercial Cookery Course Units of competency FBPOPR2070 Apply

Units of competency FBPOPR2070 Apply quality systems and procedures FBPOPR3008 Load and unload tankers FBPOPR2066 Apply sampling procedures FBPOPR3009 Participate in sensory analyses If you require RPL Kits with comprehensive benchmarking

Core units BSBMED301 Interpret and apply medical terminology appropriately CHCCCS020 Respond effectively to behaviours of concern CHCCCS036 Support relationships with carer and family CHCCCS038 Facilitate the empowerment of people receiving support CHCDIV001 Work with diverse people HLTAHA027 Assist with an allied health program HLTAHA047 Engage with clinical supervision and delegation HLTAHA049 Recognise impact of health conditions HLTINF006 Apply basic principles and practices of infection prevention and control HLTWHS002 Follow safe work practices for direct client care Elective units HLTAHA029 Support independence and community participation HLTAHA031 Assist in rehabilitation programs HLTAHA033 Conduct group sessions for individual outcomes HLTAHA038 Support the use of orthoses or prostheses HLTAHA044 Work within a community rehabilitation environment CHCCCS002 Assist with movement CHCCCS040 Support independence and wellbeing CHCMHS001 Work with people with mental health issues If you require RPL Kits with comprehensive benchmarking

operate and maintain pipeline stations and equipment PMAOPS314 Operate and troubleshoot compressor systems PMAOPS223 Operate and monitor valve systems If you require RPL Kits with comprehensive benchmarking

procedures and programs Elective units BSBCMM412 Lead difficult conversations Group A BSBHRM529 Coordinate separation and termination processes Group A BSBHRM531 Coordinate health and wellness programs Group A BSBCMM411 Make presentations Group B BSBCRT412 Articulate

Core units BSBCUS401 Coordinate implementation of customer service strategies BSBLED401 Develop teams and individuals BSBWHS401 Implement and monitor WHS policies

Training and Assessment Strategy-SIT30816 Certificate III in Commercial Cookery Course Units of competency FBPOPR2070 ApplyYou 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.