Pay in 4 interest-free payments of $35.00 Learn more
Ships within 48 hours · Estimated delivery Aug 10 - Aug 15
tasks to be administered to the student
egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes
Units of competency FBPCEL2009 Carry out transfer operations FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations FBPCEL3001 Handle and store spirits BSBWHS301 Maintain workplace safety FBPCEL3018 Perform dual column distillation (continuous still brandy) operations * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency RIIWHS302E Implement traffic management plans RIIRIS301D Apply risk management processes RIIWHS201D Work safely and follow WHS policies and procedures RIIWHS303 Position
Units of competency FBPCEL4001 Coordinate wine operations vintage processes FBPCEL4002 Coordinate wine operations clarification processes FBPCEL4004 Coordinate wine operations general cellar processes FBPCEL4003 Coordinate wine operations filtration processes * We can develop additional elective units that are not listed on request (Please contact us for further information)
ERF Checklist-SITHACS003 Prepare rooms for guests RII tasks to be administered toPlease contact us for more information!
