Session Plan-BSBMKG401 Profile the market MSS egg and farinaceous dishes SITHCCC012

egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes

configure and test network security Group B ICTSAS426 Locate and troubleshoot ICT equipment

Core units BSBITU306 Design and produce business documents BSBWRT301 Write simple documents FNSACC304 Conduct business activities using a computerised accounting system FNSACC311 Process financial transactions and extract interim reports FNSACC312 Administer subsidiary accounts and ledgers FNSACC313 Perform financial calculations FNSINC301 Work effectively in the financial services industry Elective Units BSBFIA401 Prepare financial reports FNSACM302 Prepare

Core units BSBITU307 Develop keyboarding speed and accuracy BSBWHS201 Contribute to health and safety of self and others Elective units BSBITU312 Create electronic presentations Group A BSBITU313 Design and produce digital text documents Group A BSBITU314 Design and produce spreadsheets Group A BSBITU306 Design and produce business documents Group A BSBITU309 Produce desktop published documents Group A BSBWRT301 Write simple documents Group A BSBFIA302 Process payroll Group A BSBCMM301 Process customer complaints Group B BSBCUS301 Deliver and monitor a service to customers Group B BSBSUS201 Participate in environmentally sustainable work practices Group B BSBINM301 Organise workplace information Group B Addtitonal electives BSBDIV301 Work effectively with diversity BSBADM311 Maintain business resources BSBFIA301 Maintain financial records If you require RPL Kits with comprehensive benchmarking

Core units SITTIND001 Source and use information on the tourism and travel industry SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units BSBWOR203 Work effectively with others BSBSUS201 Participate in environmentally sustainable work practices SITXFSA001 Use hygienic practices for food safety SITXINV001 Receive and store stock BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITXINV002 Maintain the quality of perishable items

Session Plan-BSBMKG401 Profile the market MSS egg and farinaceous dishes SITHCCC012Our session plan support trainers to deliver effective, engaging and compliant classroom delivery of the qualification. This is a one off license fee and there are no limits on the amount of times you can use this session plan within your RTO, no annual or ongoing fees, and no limit on student numbers. We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these