Unit Knowledge Guide-BSBPRO401 Develop product knowledge BSB dips and accompaniments SITHASC024 Prepare

dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHKOP009 Clean kitchen premises and equipment SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

assess and control safety risks SITHFAB005 Prepare and serve espresso coffee HLTAID003 Provide first aid If you require RPL Kits with comprehensive benchmarking

Units of competency TAEDEL404A Mentor in the workplace CHCMGT003 Lead the work team CHCPRP003 Reflect on and improve own professional practice * We can develop additional elective units that are not listed on request (Please contact us for further information)

CHCPRT025 Identify and report children and young people at risk If you require RPL Kits with comprehensive benchmarking

Core units CUAPHI311 Develop and apply photo imaging industry knowledge CUAPHI313 Process photo images CUAPHI403 Enhance

Unit Knowledge Guide-BSBPRO401 Develop product knowledge BSB dips and accompaniments SITHASC024 PrepareOur 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