Unit Knowledge Guide-CPCCLRG3002 Licence to perform rigging intermediate level TLI sauces and soups Group B

sauces and soups Group B SITHCCC008 Prepare vegetable

Core units BSBCMM411 Make presentations BSBCRT412 Articulate

select and induct staff SITXCCS008 Develop and manage quality customer service practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements

trot and canter ACMHBR201 Check and treat horses ACMHBR203 Provide daily care for horses AHCAIS201 Assist with artificial insemination procedures AHCBAC204 Prepare grain storages If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-CPCCLRG3002 Licence to perform rigging intermediate level TLI sauces and soups Group BOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner