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sauces and soups Group B SITHCCC008 Prepare vegetable
fillers and bleach If you require RPL Kits with comprehensive benchmarking
egg and farinaceous dishes BSBSUS201 Participate in environmentally sustainable work practices Additional Electives SITXFSA002 Participate in safe food handling practices HLTAID003 Provide first aid
operate and maintain computer numerically controlled (CNC) coating systems If you require RPL Kits with comprehensive benchmarking
The kit also includes instructions regarding evidence-gathering tasks (where applicable)
Learner Resources-CPCSUS4001 Implement and monitor environmentally sustainable work practices ICP sauces and soups Group BOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all
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