Learner Guide-CPPREP4201 Appraise commercial property Certificate III egg and farinaceous dishes SITHCCC012

egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes SITHCCC014 Prepare meat dishes SITHCCC018 Prepare food to meet special dietary requirements SITHCCC019 Produce cakes

health and environment policies and procedures FWPCOR3202 Conduct quality and product care procedures FWPCOR3203 Evaluate fire potential and prevention HLTAID003 Provide first aid Elective units AHCARB319 Use arborist climbing techniques FWPCOT3311 Use environmental care procedures to undertake fire salvage operations AHCWRK302 Monitor weather conditions FWPCOR2204 Follow fire prevention procedures TLIC3004 Drive heavy rigid vehicle TLIC3005 Drive heavy combination vehicle If you require RPL Kits with comprehensive benchmarking

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Core units BSBCRT311 Apply critical thinking skills in a team environment CUAIND311 Work effectively in the creative arts industry CUAWHS312 Apply work health and safety practices Elective units BSBFIN302 Maintain financial records BSBPEF301 Organise personal work priorities BSBSTR401 Promote innovation in team environments BSBOPS203 Deliver a service to customers CUAACD201 Develop drawing skills to communicate ideas BSBTWK301 Use inclusive work practices CUAPOS311 Edit video and audio content for social media CUAANM302 Create 3D digital animations If you require RPL Kits with comprehensive benchmarking

Learner Guide-CPPREP4201 Appraise commercial property Certificate III egg and farinaceous dishes SITHCCC012Our learner guides contain everything you need to begin training your learners. The learner guides have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce