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egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes
terminate and certify structured cabling installation * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency SIRXHRM002 Maintain employee relations SIRXHRM001 Recruit
Core units BSBWHS403 Contribute to implementing and maintaining WHS consultation and participation processes BSBSUS401 Implement and monitor environmentally sustainable work practices ICTICT418 Contribute to copyright
RPL Kit-SITHPAT015 Produce petits fours CRICOS Forms 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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