Unit Knowledge Guide-PSPPCM014 Participate in budget and procurement review process RII Core units SITHASC020 Prepare dishes

Core units SITHASC020 Prepare dishes using basic methods of Asian cookery SITHASC021 Prepare Asian appetisers and snacks SITHASC022 Prepare Asian stocks and soups SITHASC023 Prepare Asian sauces

diseases and disorders AHCGRI301 Maintain roof gardens

Units of competency SITXFSA001 Use hygienic practices for food safety SITXCCS006 Provide service to customers SITHFAB005 Prepare and serve espresso coffee SITXFIN001 Process financial transactions If you require RPL Kits with comprehensive benchmarking

Units of competency BSBRSK501 Manage risk HLTWHS004 Manage work health and safety CHCLEG003 Manage legal and ethical compliance * We can develop additional elective units that are not listed on request (Please contact us for further information)

Unit Knowledge Guide-PSPPCM014 Participate in budget and procurement review process RII Core units SITHASC020 Prepare dishesOur 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