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egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes
environmental sustainability and anti-discrimination practices in an ICT workplace ICTICT426 Identify and evaluate emerging technologies and practices Elective units ICTTEN416 Install
CPCCCA3003A Install flooring systems
select and induct staff SITHIND001 Use hygienic practices for hospitality service SITHKOP007 Design and cost menus If you require RPL Kits with comprehensive benchmarking
Training and Assessment Strategy-BSB61218 Advanced Diploma of Program Management RII egg and farinaceous dishes SITHCCC012You 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.
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