ERF Checklist-BSBCUS301 Deliver and monitor a service to customers New Unit eggs and farinaceous dishes SITHCCC031

eggs and farinaceous dishes SITHCCC031 Prepare vegetarian and vegan dishes SITHCCC035 Prepare poultry dishes SITHCCC036 Prepare meat dishes SITHCCC037 Prepare seafood dishes SITHCCC041 Produce cakes

Units of competency BSBSUS501 Develop workplace policy and procedures for sustainability BSBSUS401 Implement and monitor environmentally sustainable work practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

objects and cultural landscapes BSBWHS302 Apply knowledge of WHS legislation in the workplace * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AHCDES501 Design sustainable landscapes AHCDES502 Prepare a landscape design AHCDES503 Assess landscape sites AHCDES504 Design for construction of landscape features Elective units AHCARB508 Identify

religious and dietary considerations for food production FDFOP3004A Operate interrelated processes in a packaging system If you require RPL Kits with comprehensive benchmarking

ERF Checklist-BSBCUS301 Deliver and monitor a service to customers New Unit eggs and farinaceous dishes SITHCCC031Please contact us for more information!