ERF Checklist-MEM15012 Maintain/supervise the application of quality procedures SLE sauces and soups Group B

sauces and soups Group B SITHCCC008 Prepare vegetable

Units of competency BSBPRC402 Negotiate contracts FNSORG501 Develop and manage a budget BSBATSIM514 Recruit and induct staff BSBOPS504 Manage business risk BSBAUD514 Interpret compliance requirements BSBPMG430 Undertake project work CUACMP511 Manage copyright arrangements SITXHRM002 Roster staff * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency ICTPRG430 Apply introductory object-oriented language skills ICTPRG440 Apply introductory programming skills in different languages ICTPRG549 Apply intermediate object-oriented language skills ICTPRG439 Use pre-existing components ICTPRG443 Apply intermediate programming skills in different languages * We can develop additional elective units that are not listed on request (Please contact us for further information)

Syllabus e

Core units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC011 Use cookery skills effectively SITHKOP001 Clean kitchen premises and equipment SITHPAT001 Produce cakes SITHPAT002 Produce gateaux

ERF Checklist-MEM15012 Maintain/supervise the application of quality procedures SLE sauces and soups Group BPlease contact us for more information!