Units of competency SITTIND001 Source and use information on the tourism and travel industry SITXCCS006 Provide service to customers SITXWHS001 Participate in safe work practices SITXCOM002 Show social and cultural sensitivity SITTTSL005 Sell tourism products and services SITTTSL016 Provide specialist advice on cruises SITXEBS001 Use social media in a business If you require RPL Kits with comprehensive benchmarking
Core units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC011 Use cookery skills effectively SITHKOP001 Clean kitchen premises and equipment SITHPAT001 Produce cakes SITHPAT002 Produce gateaux
Units of competency SIRXECM001 Monitor and interpret online data analytics SIRXMKT002 Use social media to engage customers SIRXECM002 Prepare digital content SIRXCEG006 Provide online customer service * We can develop additional elective units that are not listed on request (Please contact us for further information)
weeds and diseases AHCDRG305 Install drainage systems AHCMOM201 Operate two wheel motorbikes AHCMOM202 Operate tractors AHCPCM303 Identify plant specimens AHCPCM305 Implement a plant nutrition program AHCPGD404 Plan a plant establishment program AHCIRG338 Troubleshoot irrigation systems AHCIRG346 Operate pressurised irrigation systems AHCLSK344
weeds and diseases AHCPHT310 Coordinate horticultural crop harvesting If you require RPL Kits with comprehensive benchmarking
Self-Study Guide-CPCCSF2004 Place and fix reinforcement materials PUA Units of competency SITTIND001 SourceOur self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the