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events or public programs CUAEVP212 Maintain venue information and provide assistance to visitors * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core units BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks
Materials cannot be shared
Units of competency RIILAT401D Provide leadership in the supervision of Indigenous employees TAEDEL301A Provide work skill instruction RIILAT402D Provide leadership in the supervision of diverse work teams If you require RPL Kits with comprehensive benchmarking
enabling accurate determination of a learner’s core skill levels
ERF Checklist-BSBADM506 Manage business document design and development RII events or public programs CUAEVP212Please contact us for more information!
