PowerPoint-BSBPMG540 Manage project integration Session Plan egg and farinaceous dishes SITHCCC012

egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes

Core units BSBADV602 Develop an advertising campaign BSBMGT616 Develop and implement strategic plans BSBMKG609 Develop a marketing plan Elective Units BSBSUS501 Develop workplace policy and procedures for sustainability BSBMGT608 Manage innovation and continuous improvement BSBMGT605 Provide leadership across the organisation BSBINN601 Lead and manage organisational change BSBINM601 Manage knowledge and information BSBFIM601 Manage finances BSBADM502 Manage meetings BSBHRM602 Manage human resources strategic planning BSBMGT615 Contribute to organisation development Additional electives BSBMKG603 Manage the marketing process BSBRSK501 Manage risk BSBMKG607 Manage market research BSBMKG608 Develop organisational marketing objectives If you require RPL Kits with comprehensive benchmarking

Core units BSBPMG511 Manage project scope BSBPMG512 Manage project time BSBPMG513 Manage project quality BSBPMG514 Manage project cost BSBPMG515 Manage project human resources BSBPMG516 Manage project information and communication BSBPMG517 Manage project risk BSBPMG521 Manage project integration Elective units BSBMGT516 Facilitate continuous improvement BSBSUS501 Develop workplace policy and procedures for sustainability BSBWOR501 Manage personal work priorities and professional development BSBWOR502 Lead and manage team effectiveness If you require RPL Kits with comprehensive benchmarking

This stage involves all the processes the Assessor and Registered Training Organisation (RTO) undertake to finalise the RPL assessment process for the candidate

Core units BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry SITHIND003 Use hospitality skills effectively SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHFAB002 Provide responsible service of alcohol Group B SITXFSA002 Participate in safe food handling practices Group B SITXINV002 Maintain the quality of perishable items Group B Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B BSBSUS201 Participate in environmentally sustainable work practices Group B

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