SCORM Compliant Package-CUAACD101 Use basic drawing techniques CUA egg and farinaceous dishes Group

egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes

ethics and privacy in ICT environments ICTSAD609 Plan and monitor business analysis activities in an ICT environment Elective Units ICTDBS604 Build data warehouses ICTDBS605 Develop knowledge management strategies ICTDBS606 Determine database functionality and scalability< ICTICT523 Gather data to identify business requirements ICTNWK603 Plan

CHCCOM006 Establish and manage client relationships

Use digital platforms and tools ethically

valley irons and flashings CPCCRT3004 Repair and renovate tile roofs CPCCWHS2001 Apply WHS requirements

SCORM Compliant Package-CUAACD101 Use basic drawing techniques CUA egg and farinaceous dishes Group* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.