PowerPoint-CPCCBC4021 Minimise waste on the building and construction site HLT including rationale

including rationale

Core units BSBWOR203 Work effectively with others SITHASC001 Prepare dishes using basic methods of Asian cookery SITHCCC001 Use food preparation equipment SITHCCC011 Use cookery skills effectively SITHKOP001 Clean kitchen premises and equipment SITXFSA001 Use hygienic practices for food safety SITXINV002 Maintain the quality of perishable items SITXWHS001 Participate in safe work practices Elective units BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITHIND002 Source and use information on the hospitality industry SITXINV002 Maintain the quality of perishable items Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B

ensuring providers can demonstrate evidence of informed entry decisions

Core units TAEDEL801 Evaluate

assess and control safety risks SITHFAB005 Prepare and serve espresso coffee HLTAID003 Provide first aid If you require RPL Kits with comprehensive benchmarking

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