Training and Assessment Strategy-HLTSS00065 Infection control Skill Set (Retail) DEF procedures and programs Elective units

procedures and programs Elective units BSBHRM529 Coordinate separation and termination processes Group A BSBWHS521 Ensure a safe workplace for a work area Group A BSBCMM511 Communicate with influence Group B BSBCRT511 Develop critical thinking in others Group B BSBPEF501 Manage personal and professional development Group B If you require RPL Kits with comprehensive benchmarking

capacitors and bands MEM21002 Perform watch movement exchange MEM21003 Perform watch case servicing

recording and reporting requirements

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-HLTSS00065 Infection control Skill Set (Retail) DEF procedures and programs Elective unitsYou 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.