Training and Assessment Strategy-SIT40721 Certificate IV in Patisserie DEF or distributed to other entities

or distributed to other entities

assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements

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Core units AHCMER306 Sell products and services AHCWHS301 Contribute to work health and safety processes AHCWRK204 Work effectively in the industry AHCWRK309 Apply environmentally sustainable work practices BSBOPS304 Deliver and monitor a service to customers BSBOPS305 Process customer complaints Elective units AHCBAC409 Provide advice on agronomic products AHCBUS301 Use hand held e-business tools AHCCHM304 Transport and store chemicals AHCCHM307 Prepare and apply chemicals to control pest

Training and Assessment Strategy-SIT40721 Certificate IV in Patisserie DEF or distributed to other entitiesYou 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.