Training and Assessment Strategy-SIT30816 Certificate III in Commercial Cookery Quote Elective units BSBADM502 Manage meetings

Elective units BSBADM502 Manage meetings Group A BSBADM504 Plan and implement administrative systems Group A BSBADM506 Manage business document design and development Group A BSBPMG522 Undertake project work Group A BSBFIM502 Manage payroll Group A BSBCUS501 Manage quality customer service Group B BSBWOR501 Manage personal work priorities and professional development Group B BSBWOR502 Lead and manage team effectiveness Group B Additional electives BSBMGT502 Manage people performance Group B BSBSUS501 Develop workplace policy and procedures for sustainability Group B If you require RPL Kits with comprehensive benchmarking

Core units SITTGDE001 Interpret aspects of local Australian Indigenous culture SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices BSBWOR203 Work effectively with others

CPCCCO2013A Carry out concreting to simple forms

implement and evaluate an incident response plan Group G ICTSAS530 Use network tools Group O ICTNWK536 Plan

Training and Assessment Strategy-SIT30816 Certificate III in Commercial Cookery Quote Elective units BSBADM502 Manage meetingsYou 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.