Training and Assessment Strategy-SIT30722 Certificate III in Hospitality (Restaurant Front of House) CRICOS Forms Core units BSBHRM613 Contribute to

Core units BSBHRM613 Contribute to the development of learning and development strategies BSBLDR811 Lead strategic transformation TAELED803 Implement improved learning practice Elective units BSBCRT611 Apply critical thinking for complex problem solving BSBINS603 Initiate and lead applied research BSBLDR601 Lead and manage organisational change BSBOPS601 Develop and implement business plans BSBSTR801 Lead innovative thinking and practice If you require RPL Kits with comprehensive benchmarking

health and work practices Elective Units SHBHBAS002 Provide head

Units of competency FNSPAY501 Process salary packaging arrangements and additional allowances in payroll FNSPAY505 Interpret and apply knowledge of taxation systems relevant to payroll FNSPAY503 Process complex employee terminations in payroll FNSPAY502 Process superannuation payments in payroll FNSPAY504 Interpret and apply knowledge of industrial regulations relevant to payroll If you require RPL Kits with comprehensive benchmarking

Units of competency TAEDEL404A Mentor in the workplace CHCADV005 Provide systems advocacy services BSBMGT605 Provide leadership across the organisation CHCPRP001 Develop and maintain networks and collaborative partnerships * We can develop additional elective units that are not listed on request (Please contact us for further information)

assess and control risks for outdoor recreation activities If you require RPL Kits with comprehensive benchmarking

Training and Assessment Strategy-SIT30722 Certificate III in Hospitality (Restaurant Front of House) CRICOS Forms Core units BSBHRM613 Contribute toYou 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.