Learner Guide-SITHACS003 Prepare rooms for guests Diploma assess and control safety risks

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

Units of competency BSBCOM501 Identify and interpret compliance requirements BSBRSK501 Manage risk FNSORG512 Develop

Core units BSBTEC302 Design and produce spreadsheets BSBXCM301 Engage in workplace communication FNSACC314 Conduct business activities using a computerised accounting system FNSACC321 Process financial transactions and extract interim reports FNSACC322 Administer subsidiary accounts and ledgers FNSACC323 Perform financial calculations FNSINC311 Work together in the financial services industry Elective Units BSBHRM416 Process payroll BSBINS307 Retrieve information from records BSBINS309 Maintain business records FNSACC421 Prepare financial reports If you require RPL Kits with comprehensive benchmarking

Units of competency SITXFSA001 Use hygienic practices for food safety * We can develop additional elective units that are not listed on request (Please contact us for further information)

present and debate ideas If you require RPL Kits with comprehensive benchmarking

Learner Guide-SITHACS003 Prepare rooms for guests Diploma assess and control safety risksOur 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