Training and Assessment Strategy-SIT31116 Certificate III in Asian Cookery Qualification Core units BSBWHS303 Participate in

Core units BSBWHS303 Participate in WHS hazard identification

reduce audit risk

Units of competency SITXEBS003 Build and launch a small business website SITXEBS002 Develop

store and maintain stock SITXINV008 Control stock SITXWHS007 Implement and monitor work health and safety practices Elective units SITHCCC026 Package prepared foodstuffs SITHCCC038 Produce and serve food for buffets SITXFSA007 Transport and store food SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks

Core units AVIB0002 Inspect and report on aerodrome serviceability AVIB0003 Inspect and report on serviceability of aerodrome lighting systems AVIB0004 Inspect and report on obstacle limitation surfaces AVIC0001 Drive on the airside AVIE0004 Conduct radio procedures in an aviation operational environment AVIF0034 Apply aviation work health and safety procedures AVIF0035 Manage human factors in aviation operations AVIF0045 Facilitate the safety of aerodrome works and works site access AVIG0002 Lead a work team or group in a controlled environment Electives BSBLDR301 Support effective workplace relationships BSBOPS301 Maintain business resources BSBOPS402 Coordinate business operational plans BSBPEF301 Organise personal work priorities BSBSUS211 Participate in sustainable work practices BSBTWK201 Work effectively with others * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training and Assessment Strategy-SIT31116 Certificate III in Asian Cookery Qualification Core units BSBWHS303 Participate inYou 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.