Certificate IV Archives | Page 106 of 112

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Learner Guide – SITHCCC006 Prepare appetisers and salads
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Learner Guide – SITHCCC007 Prepare stocks, sauces and soups
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Learner Guide – SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
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Learner Guide – SITHCCC012 Prepare poultry dishes
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Learner Guide – SITHCCC013 Prepare seafood dishes
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Learner Guide – SITHCCC014 Prepare meat dishes
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Learner Guide – SITHCCC018 Prepare food to meet special dietary requirements
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Learner Guide – SITHCCC019 Produce cakes, pastries and breads
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Learner Guide – SITHCCC020 Work effectively as a cook
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Learner Guide – SITHKOP002 Plan and cost basic menus
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Learner Guide – SITHPAT006 Produce desserts
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Learner Guide – SITXINV002 Maintain the quality of perishable items
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Learner Guide – SITHFAB002 Provide responsible service of alcohol
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Learner Guide – SITHFAB005 Prepare and serve espresso coffee
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Assessment Kit – BSB41415 Certificate IV in Work Health and Safety
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Training Resources

Training Resources

Training Resources

Learner Guide – SITHCCC006 Prepare appetisers and salads

Learner Guide – SITHCCC006 Prepare appetisers and salads

Learner Guide – SITHCCC007 Prepare stocks, sauces and soups

Learner Guide – SITHCCC007 Prepare stocks, sauces and soups

Learner Guide – SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Learner Guide – SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Learner Guide – SITHCCC012 Prepare poultry dishes

Learner Guide – SITHCCC012 Prepare poultry dishes

Learner Guide – SITHCCC013 Prepare seafood dishes

Learner Guide – SITHCCC013 Prepare seafood dishes

Learner Guide – SITHCCC014 Prepare meat dishes

Learner Guide – SITHCCC014 Prepare meat dishes

Learner Guide – SITHCCC018 Prepare food to meet special dietary requirements

Learner Guide – SITHCCC018 Prepare food to meet special dietary requirements

Learner Guide – SITHCCC019 Produce cakes, pastries and breads

Learner Guide – SITHCCC019 Produce cakes, pastries and breads

Learner Guide – SITHCCC020 Work effectively as a cook

Learner Guide – SITHCCC020 Work effectively as a cook

Learner Guide – SITHKOP002 Plan and cost basic menus

Learner Guide – SITHKOP002 Plan and cost basic menus

Learner Guide – SITHPAT006 Produce desserts

Learner Guide – SITHPAT006 Produce desserts

Learner Guide – SITXFSA001 Use hygienic practices for food safety

Learner Guide – SITXFSA001 Use hygienic practices for food safety

Learner Guide – SITXFSA002 Participate in safe food handling practices

Learner Guide – SITXFSA002 Participate in safe food handling practices

Learner Guide – SITXHRM001 Coach others in job skills

Learner Guide – SITXHRM001 Coach others in job skills

Learner Guide – SITXINV002 Maintain the quality of perishable items

Learner Guide – SITXINV002 Maintain the quality of perishable items

Learner Guide – SITHFAB002 Provide responsible service of alcohol

Learner Guide – SITHFAB002 Provide responsible service of alcohol

Learner Guide – SITXINV003 Purchase goods

Learner Guide – SITXINV003 Purchase goods

Learner Guide – SITHFAB005 Prepare and serve espresso coffee

Learner Guide – SITHFAB005 Prepare and serve espresso coffee

Learner Resources – SIT40516 Certificate IV in Commercial Cookery

Learner Resources – SIT40516 Certificate IV in Commercial Cookery

Assessment Kit – BSB41415 Certificate IV in Work Health and Safety

Assessment Kit – BSB41415 Certificate IV in Work Health and Safety

Assessment Kit – CHCPRT001 Identify and respond to children and young people at risk

Assessment Kit – CHCPRT001 Identify and respond to children and young people at risk

Assessment Kit – BSBSUS401 Implement and monitor environmentally sustainable work practices

Assessment Kit – BSBSUS401 Implement and monitor environmentally sustainable work practices

Assessment Kit – CHCDIV001 Work with diverse people

Assessment Kit – CHCDIV001 Work with diverse people

Session Plan – CHCLEG001 Work legally and ethically

Session Plan – CHCLEG001 Work legally and ethically

Session Plan – CHCPRT001 Identify and respond to children and young people at risk

Session Plan – CHCPRT001 Identify and respond to children and young people at risk

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