Learner Resources-HLTENN006 Apply principles of wound management in the clinical environment New sauces and soups SITHCCC008 Prepare

sauces and soups SITHCCC008 Prepare vegetable

Speaking and Listening VU22619 Analyse and participate in complex conversations Reading and Writing VU22621 Read and write complex communications and transactional texts Language Skills VU22620 Give and respond to a wide range of oral presentations and instructions VU22623 Read and write complex creative texts Other electives VU22626 Research events in Australian history post 1770 VU22613 Read and write straightforward informational and instructional texts VU22610 Engage in casual conversations and straightforward transactions * We can develop additional elective units that are not listed on request (Please contact us for further information)

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Core units BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHKOP005 Coordinate cooking operations SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXINV004 Control stock SITXWHS003 Implement and monitor work health and safety practices Elective units SITHIND004 Work effectively in hospitality service Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHCCC007 Prepare stocks

Units of competency FWPCOT3284 Grade

Learner Resources-HLTENN006 Apply principles of wound management in the clinical environment New sauces and soups SITHCCC008 PrepareOur 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