Training and Assessment Strategy-SIT20421 Certificate II in Cookery MSL Core units MEM13014A Apply principles

Core units MEM13014A Apply principles of occupational health and safety in the work environment MEM14004A Plan to undertake a routine task MEM15024A Apply quality procedures MEM16007A Work with others in a manufacturing

Units of competency SIRCCPM006 Develop a pharmacy product and service range SIRCCPM003 Lead and develop pharmacy teams SIRCCPM004 Manage pharmacy sales and service delivery SIRCCPM005 Manage pharmacy premises

present and debate ideas BSBCRT402 Collaborate in a creative process BSBCRT403 Explore the history and social impact of creativity MSMENV472 Implement and monitor environmentally sustainable work practices BSBCRT501 Originate and develop concepts * We can develop additional elective units that are not listed on request (Please contact us for further information)

present and debate ideas Group B BSBWRT411 Write complex documents Group B * We can develop additional elective units that are not listed on request (Please contact us for further information)

slicing and wrapping process FBPOPR2055 Freeze dough FBPOPR2037 Operate a filtration process FBPOPR2038 Operate a grinding process FBPOPR2039 Operate a frying process * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training and Assessment Strategy-SIT20421 Certificate II in Cookery MSL Core units MEM13014A Apply principlesYou 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.