Training and Assessment Strategy-AHC32816 Certificate III in Rural Operations CRICOS Forms This is to ensure each

This is to ensure each component of the learning and assessment tools demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements

negotiate and refine a design brief BSBCMM401 Make a presentation BSBPMG522 Undertake project work BSBSMB403 Market the small business BSBSMB404 Undertake small business planning BSBSMB405 Monitor and manage small business operations BSBWRT401 Write complex documents If you require RPL Kits with comprehensive benchmarking

Our learner guides contain everything you need to begin training your learners

Core units BSBWOR203 Work effectively with others SITHASC001 Prepare dishes using basic methods of Asian cookery SITHCCC001 Use food preparation equipment SITHCCC011 Use cookery skills effectively SITHKOP001 Clean kitchen premises and equipment SITXFSA001 Use hygienic practices for food safety SITXINV002 Maintain the quality of perishable items SITXWHS001 Participate in safe work practices Elective units BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITHIND002 Source and use information on the hospitality industry SITXINV002 Maintain the quality of perishable items Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B

Training and Assessment Strategy-AHC32816 Certificate III in Rural Operations CRICOS Forms This is to ensure eachYou 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.