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egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes
Units of competency HLTAHA001 Assist with an allied health program HLTAHA017 Assist with social work * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core units CHCDIV001 Work with diverse people HLTINF003 Implement and monitor infection prevention and control policies and procedures HLTSTE001 Clean and disinfect reusable medical devices HLTSTE002 Inspect and pack reusable medical devices HLTSTE003 Sterilise loads HLTSTE004 Manage sterile stock HLTSTE005 Care for reusable medical devices HLTSTE007 Monitor and maintain cleaning and sterilisation equipment HLTSTE008 Monitor quality of cleaning
Learner GuideThe learner guide meets training package criteria and is developed in a logical order
Units of competency TAELLN412 Access resources and support to address foundation skills in vocational practice TAELLN413 Integrate foundation skills into vocational training delivery TAELLN411 Address adult language
Vocational Placement Kit-SITEEVT029 Research event industry trends and practice Professional Development egg and farinaceous dishes GroupA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
