Training and Assessment Strategy-SIT30821 Certificate III in Commercial Cookery UEG Units of competency FWPCOT4208 Implement

Units of competency FWPCOT4208 Implement workplace sustainability practices BSBCMM402 Implement effective communication strategies * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR202 Organise and complete daily work activities SITTIND002 Source and use information on the holiday park and resort industry SITXCCS006 Provide service to customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices SITXWHS002 Identify hazards

Units of competency SITXHRM003 Lead and manage people SITXFSA001 Use hygienic practices for food safety SITXWHS003 Implement and monitor work health and safety practices BSBMGT517 Manage operational plan SITHFAB002 Provide responsible service of alcohol SITXHRM004 Recruit

Elective units AHCARB804 Analyse tree structure and biomechanics AHCARB805 Perform mycology assays AHCARB806 Research urban forest performance AHCARB612 Review and develop strategic tree policy AMPMGT806 Commercialise research and technology product or idea * We can develop additional elective units that are not listed on request (Please contact us for further information)

CPCCOHS2001A Apply OHS requirements

Training and Assessment Strategy-SIT30821 Certificate III in Commercial Cookery UEG Units of competency FWPCOT4208 ImplementYou 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.