RPL Kit-FWPCOT3273 Set up and run multi-head moulder to produce complex profiles FBP eggs and farinaceous dishes SITHCCC031

eggs and farinaceous dishes SITHCCC031 Prepare vegetarian and vegan dishes SITHCCC035 Prepare poultry dishes SITHCCC036 Prepare meat dishes SITHCCC037 Prepare seafood dishes SITHCCC041 Produce cakes

Units of competency MSMWHS205 Control minor incidents MSMWHS212 Undertake first response to fire incidents MSMWHS217 Gas test atmospheres PMAOMIR301 Undertake initial rescue PMAWHS213 Undertake fire control and emergency rescue MSMWHS216 Operate breathing apparatus MSMPER205 Enter confined space HLTAID011 Provide First Aid MSMPER200 Work in accordance with an issued permit MSMWHS210 Undertake first response to non-fire incidents If you require RPL Kits with comprehensive benchmarking

Core units CUAGRD501 Research visual communication history and theory CUAGRD502 Produce graphic designs for 2-D and 3-D applications CUAGRD503 Produce typographic design solutions CUAGRD514 Create and manipulate graphics CUAGRD515 Design and manipulate complex layouts CUAGRD516 Develop graphic design practice to meet industry needs CUAPPR513 Present a body of own creative work CUAACD531 Refine drawing and other visual representation tools CUADES413 Develop and extend design skills and practice Elective units BSBCMM411 Make presentations BSBCRT412 Articulate

Core units BSBWHS304 Participate effectively in WHS communication and consultation processes ICTICT401 Determine and confirm client business requirements ICTICT418 Contribute to copyright

Core units BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry SITHIND003 Use hospitality skills effectively SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHFAB002 Provide responsible service of alcohol Group B SITXFSA002 Participate in safe food handling practices Group B SITXINV002 Maintain the quality of perishable items Group B Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B BSBSUS201 Participate in environmentally sustainable work practices Group B

RPL Kit-FWPCOT3273 Set up and run multi-head moulder to produce complex profiles FBP eggs and farinaceous dishes SITHCCC031Our RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information