Training and Assessment Strategy-SITSS00058 Environmentally Sustainable Hospitality and Restaurant Operations Skill Set Compliance Resources Core units CHCCOM005 Communicate and

Core units CHCCOM005 Communicate and work in health or community services CHCDIV001 Work with diverse people HLTAAP001 Recognise healthy body systems HLTINF001 Comply with infection prevention and control policies and procedures HLTWHS001 Participate in workplace health and safety BSBMED301 Interpret and apply medical terminology appropriately BSBWOR301 Organise personal work priorities and development Elective units CHCCCS020 Respond effectively to behaviours of concern CHCCCS026 Transport individuals HLTAIN001 Assist with nursing care in an acute care environment CHCAGE001 Facilitate the empowerment of older people CHCAGE005 Provide support to people living with dementia CHCCCS015 Provide individualised support CHCDIS007 Facilitate the empowerment of people with disability CHCDIV002 Promote Aboriginal and/or Torres Strait Islander cultural safety If you require RPL Kits with comprehensive benchmarking

Core units CHCADV001 Facilitate the interests and rights of clients CHCCCS004 Assess co-existing needs CHCCOM002 Use communication to build relationships CHCDIV001 Work with diverse people CHCLEG001 Work legally and ethically CHCPRP001 Develop and maintain networks and collaborative partnerships HLTWHS003 Maintain work health and safety Elective units CHCADV002 Provide advocacy and representation services CHCAGE001 Facilitate the empowerment of older people CHCCCS001 Address the needs of people with chronic disease CHCCCS006 Facilitate individual service planning and delivery CHCCCS015 Provide individualised support CHCCCS017 Provide loss and grief support CHCCSM005 Develop

Core units ICTDBS502 Design a database ICTICT401 Determine and confirm client business requirement ICTICT403 Apply software development methodologies ICTICT418 Contribute to copyright

Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITHPAT011 Produce cakes SITHPAT012 Produce specialised cakes SITHPAT013 Produce pastries SITHPAT014 Produce yeast-based bakery products SITHPAT015 Produce petits fours SITHPAT016 Produce desserts SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

Core units BSBMGT502 Manage people performance BSBMGT516 Facilitate continuous improvement BSBWHS503 Contribute to the systematic management of WHS risk BSBWOR501 Manage personal work priorities and professional development BSBWOR502 Lead and manage team effectiveness Elective units PUALAW001B Protect and preserve incident scene PUAOPE016A Manage a multi-team sector PUAFIR501B Conduct fire investigation and analysis activities PUAFIR509B Implement prevention strategies PUAOPE007B Command agency personnel within a multi-agency emergency response AHCCHM401 Develop procedures to minimise risks in the use of chemicals BSBRSK501 Manage risk BSBSUS501 Develop workplace policy and procedures for sustainability FWPCOT5201 Implement sustainable forestry practices If you require RPL Kits with comprehensive benchmarking

Training and Assessment Strategy-SITSS00058 Environmentally Sustainable Hospitality and Restaurant Operations Skill Set Compliance Resources Core units CHCCOM005 Communicate andYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.