Training and Assessment Strategy-SIT20316 Certificate II in Hospitality MEM codes and specifications UEECS0003 Assemble

codes and specifications UEECS0003 Assemble

Units of competency BSBXBD407 Protect big data integrity BSBXBD405 Develop procedures for managing big data BSBXBD408 Implement and review procedures for managing big data * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency FBPRBK3010 Produce cake and pudding products FBPRBK3001 Produce laminated pastry products FBPRBK3009 Produce biscuit and cookie products FBPRBK3008 Produce sponge cake products FBPRBK3002 Produce non laminated pastry products FBPRBK3018 Produce basic artisan products * We can develop additional elective units that are not listed on request (Please contact us for further information)

operate and maintain finger jointing machines FWPCOT3276 Sharpen cutters using a straight knife grinder FWPCOT3277 Sharpen cutters in head using a profile knife grinder FWPCOT3278 Sharpen cutters in head using a straight knife grinder FWPCOT3281 Manufacture profile cutters FWPCOT3283 Sharpen and position blades or knives in chipper

Core units BSBSMB301 Investigate micro business opportunities BSBCRT401 Articulate

Training and Assessment Strategy-SIT20316 Certificate II in Hospitality MEM codes and specifications UEECS0003 AssembleYou 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.