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Core units BSBLDR414 Lead team effectiveness CPCCBC4002 Manage work health and safety in the building and construction workplace CPCCBC4012 Read and interpret plans and specifications CPCCDE4001 Plan and prepare for activities on demolition sites CPCCDE4002 Plan demolition work to minimise risk to health
Core units BSBCUS401 Coordinate implementation of customer service strategies BSBLED401 Develop teams and individuals BSBWHS401 Implement and monitor WHS policies
procedures and programs Elective units BSBCMM412 Lead difficult conversations Group A BSBHRM529 Coordinate separation and termination processes Group A BSBHRM531 Coordinate health and wellness programs Group A BSBCMM411 Make presentations Group B BSBCRT412 Articulate
Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITXFSA005 Use hygienic practices for food safety SITXINV006 Receive
Core units ICTICT101 Operate a personal computer ICTICT102 Operate word-processing applications ICTICT103 Use
Training and Assessment Strategy-SIT30816 Certificate III in Commercial Cookery Course Core units BSBLDR414 Lead teamYou 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.