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Core units BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks
events or public programs CUAEVP212 Maintain venue information and provide assistance to visitors * We can develop additional elective units that are not listed on request (Please contact us for further information)
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enabling accurate determination of a learner’s core skill levels
Units of competency CUALED501 Provide instrumental or vocal tuition TAEDEL301 Provide work skill instruction CUAIND411 Extend expertise in specialist creative fields BSBESB405 Manage compliance for small businesses * We can develop additional elective units that are not listed on request (Please contact us for further information)
ERF Checklist-BSBADM506 Manage business document design and development RII Core units BSBDIV501 Manage diversityPlease contact us for more information!
