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high elements SISOCHC004 Set up and supervise challenge course sessions
Core units RIIBEF201E Plan and organise work RIICCM201E Carry out measurements and calculations RIICCM202E Identify
Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPPPL4008 Prepare and present artisan food and/or beverages If you require RPL Kits with comprehensive benchmarking
analyse and interpret threat data If you require RPL Kits with comprehensive benchmarking
Training and Assessment Strategy-FBPSS00028 Wine Hospitality Skill Set AVI high elements SISOCHC004 Set upYou 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.