Learner Guide-FNSPRM601 Establish, supervise and monitor practice systems to conform with legislation and regulation Course Before we commence writing our

Before we commence writing our assessment tools we identify the assessment requirements of the training package/accredited course

pastries and breads Group B SITHFAB002 Provide responsible service of alcohol Group B Additional Electives SITXHRM002 Roster staff Group C SITXMGT001 Monitor work operations Group C SITXWHS002 Identify hazards

Core units BSBWOR502 Lead and manage team effectiveness ICTICT608 Interact with clients on a business level ICTICT610 Manage copyright

Each course curriculum includes

egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHCCC019 Produce cakes

Learner Guide-FNSPRM601 Establish, supervise and monitor practice systems to conform with legislation and regulation Course Before we commence writing ourOur learner guides contain everything you need to begin training your learners. The learner guides have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce