ERF Checklist-HLTAHA018 Assist with planning and evaluating meals and menus to meet recommended dietary guidelines Learner Guide Core units BSBTWK501 Lead diversity

Core units BSBTWK501 Lead diversity and inclusion SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC043 Work effectively as a cook SITHKOP013 Plan cooking operations SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive

operate and maintain planing and finishing machines MSFFM3016 Set up

Units of competency BSBLDR602 Provide leadership across the organisation BSBMKG434 Promote products and services BSBPMG430 Undertake project work CUAIND311 Work effectively in the creative arts industry BSBPUB503 Manage fundraising and sponsorship activities BSBCMM411 Make presentations * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency AHCPMG302 Control plant pests

Type C buildings CPCSUS4001 Implement and monitor environmentally sustainable work practices If you require RPL Kits with comprehensive benchmarking

ERF Checklist-HLTAHA018 Assist with planning and evaluating meals and menus to meet recommended dietary guidelines Learner Guide Core units BSBTWK501 Lead diversityPlease contact us for more information!