Learner Resources-CPCCBC5013 Manage professional technical and legal reports on building and construction projects Compliance Resources egg and farinaceous dishes Group

egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes

configure and test network security ICTNWK422 Install and manage servers ICTNWK423 Manage network and data integrity ICTNWK424 Install and operate small enterprise branch networks ICTNWK429 Install hardware to networks ICTTEN434 Install

select and induct staff Group B SITXGLC001 Research and comply with regulatory requirements Group B SITXFSA001 Use hygienic practices for food safety Group B BSBSUS401 Implement and monitor environmentally sustainable work practices Group B If you require RPL Kits with comprehensive benchmarking

configure and test an internet protocol network ICTNWK405 Build a small wireless local area network If you require RPL Kits with comprehensive benchmarking

Core units ICTICT401 Determine and confirm client business requirements ICTICT418 Contribute to copyright

Learner Resources-CPCCBC5013 Manage professional technical and legal reports on building and construction projects Compliance Resources egg and farinaceous dishes GroupOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all