Learner Guide-AMPR319 Locate, identify and assess meat cuts SIT Units of competency SIRRFSA001 Handle

Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPPPL4008 Prepare and present artisan food and/or beverages * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency BSBCMM401 Make a presentation TAEDEL301 Provide work skill instruction * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency ICTCYS406 Respond to cyber security incidents ICTCYS402 Identify and confirm cyber security incidents ICTCYS403 Plan and implement information security strategies for an organisation If you require RPL Kits with comprehensive benchmarking

Units of competency FBPBPG2001 Operate the bottle supply process FBPBPG3004 Operate the bottle sealing process FBPBPG3002 Operate the labelling process FBPBPG2003 Operate the carton packing process BSBWHS301 Maintain workplace safety FBPBPG3001 Operate the bottle filling process * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units CHCPOL003 Research and apply evidence to practice HLTDEN004 Implement an individualised oral hygiene program HLTDEP001 Identify

Learner Guide-AMPR319 Locate, identify and assess meat cuts SIT Units of competency SIRRFSA001 HandleOur learner guides contain everything you need to begin training your learners. The learner guides have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery 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