Training and Assessment Strategy-SIT40821 Certificate IV in Asian Cookery SIR procedures and programs to meet

procedures and programs to meet legislative requirements BSBLDR403 Lead team effectiveness CUAIND403 Communicate effectively with arts professionals Elective Units BSBADM405 Organise meetings BSBCMM401 Make a presentation BSBCRT301 Develop and extend critical and creative thinking skills BSBCRT401 Articulate

A compliant set of RTO forms to run VET Student Loan (VSL) courses

Core units BSBTWK501 Lead diversity and inclusion SITHASC020 Prepare dishes using basic methods of Asian cookery SITHASC021 Prepare Asian appetisers and snacks SITHASC022 Prepare Asian stocks and soups SITHASC023 Prepare Asian sauces

Core units AHCPCM201 Recognise plants AHCPMG201 Treat weeds AHCPMG202 Treat plant pests

This is to ensure each component of the learning resources demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements

Training and Assessment Strategy-SIT40821 Certificate IV in Asian Cookery SIR procedures and programs to meetYou 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.