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Units of competency BSBINN601 Lead and manage organisational change CHCMGT001 Develop
It can be effective when students begin to prepare for a summative assessment
Core units BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry SITHIND004 Work effectively in hospitality service SITXCCS006 Provide service to customers SITXCOM002 Show social and cultural sensitivity SITXHRM001 Coach others in job skills SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC003 Prepare and present sandwiches Group B SITHFAB002 Provide responsbile service of alcohol Group B SITHCCC006 Prepare appetisers and salads Group B SITXINV001 Receive and store stock Group B SITXFSA002 Participate in safe food handling practices Group B SITXINV002 Maintain the quality of perishable items Group C SITXWHS002 Identify hazards
Units of competency AURETU007 Overhaul air conditioning and HVAC system compressors If you require RPL Kits with comprehensive benchmarking
containing:
SCORM Compliant Package-CPCPCM2048 Cut and join sheet metal PMA Units of competency BSBINN601 Lead* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.