Training and Assessment Strategy-SIT30616 Certificate III in Hospitality MSF The self-study guide contains references

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 learner guide

operate and maintain routing and shaping machines MSTGN4012 Fabricate or machine tooling MEM07001B Perform operational maintenance of machines/equipment MEM14003B Undertake basic production scheduling MEM18001C Use hand tools * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBTWK501 Lead diversity and inclusion SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC043 Work effectively as a cook SITHKOP013 Plan cooking operations SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive

Units of competency SIRCCPM006 Develop a pharmacy product and service range SIRCCPM003 Lead and develop pharmacy teams SIRCCPM004 Manage pharmacy sales and service delivery SIRCCPM005 Manage pharmacy premises

Training and Assessment Strategy-SIT30616 Certificate III in Hospitality MSF The self-study guide contains referencesYou 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.