Training and Assessment Strategy-SIT30716 Certificate III in Hospitality (Restaurant Front of House) PMB thermal cutting

thermal cutting

Units of competency SITXFSA001 Use hygienic practices for food safety * We can develop additional elective units that are not listed on request (Please contact us for further information)

inspect and test products to specifications * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AMPCOM401 Build productive and effective workplace relationships AMPQUA401 Support food safety and quality programs AMPQUA402 Maintain good manufacturing practice in meat processing AMPWHS401 Monitor workplace health and safety processes Electives BSBCMM412 Lead difficult conversations BSBHRM413 Support the learning and development of teams and individuals BSBLDR411 Demonstrate leadership in the workplace BSBLDR412 Communicate effectively as a workplace leader BSBLDR414 Lead team effectiveness BSBOPS404 Implement customer service strategies BSBPEF402 Develop personal work priorities BSBXCM401 Apply communication strategies in the workplace * We can develop additional elective units that are not listed on request (Please contact us for further information)

operate and maintain basic static woodworking machines for furniture designs MSFFM2005 Join solid timber MSFFM3008 Select timbers for furniture production MSFFM3014 Set up

Training and Assessment Strategy-SIT30716 Certificate III in Hospitality (Restaurant Front of House) PMB thermal cuttingYou 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.