SCORM Compliant Package-BSBSTR301 Contribute to continuous improvement FWP Units of competency AURHTX103 Diagnose

Units of competency AURHTX103 Diagnose and repair heavy vehicle automatic transmissions AURETR144 Diagnose and repair integrated engine and transmission management systems AURTTX009 Overhaul automatic transmissions * We can develop additional elective units that are not listed on request (Please contact us for further information)

store and maintain stock SITXWHS005 Participate in safe work practices Elective units SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks

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Units of competency FBPOPR1017 Follow work procedures to maintain quality FBPPPL1001 Communicate workplace information FBPOPR2074 Carry out manual handling tasks FBPFSY1002 Follow work procedures to maintain food safety FBPWHS1001 Identify safe work practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

pastries and breads Group C SITHPAT006 Produce desserts Group C SITXFSA002 Participate in safe food handling practices Group C SITHFAB002 Provide responsible service of alcohol Group C SITHIND002 Source and use information on the hospitality industry Group C SITXWHS001 Participate in safe work practices OTP SITXINV002 Maintain the quality of perishable items Additional electives SITHIND001 Use hygienic practices for hospitality service SITHKOP005 Coordinate cooking operations BSBRES401 Analyse and present research information BSBFIA401 Prepare financial reports SITHFAB005 Prepare and serve espresso coffee SITXHRM002 Roster staff HLTAID003 Provide first aid (Hospitality) * We can develop additional elective units that are not listed on request (Please contact us for further information)

SCORM Compliant Package-BSBSTR301 Contribute to continuous improvement FWP Units of competency AURHTX103 Diagnose* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.