Unit Knowledge Guide-AMPS302 Prepare dried meat DEF Core units MSAENV272 Participate in

Core units MSAENV272 Participate in environmentally sustainable work practices MSAPMOHS200 Work safely MSS402001 Apply competitive systems and practices MSS402051 Apply quality standards MSS402080 Undertake root cause analysis Elective units MSS402002 Sustain process improvements MSS402010 Manage the impact of change on own work MSS402031 Interpret product costs in terms of customer requirements MSAPCII295 Operate manufacturing equipment MSAPCII296 Make a small furniture item from timber If you require RPL Kits with comprehensive benchmarking

Core units BSBWHS201 Contribute to health and safety of self and others CUAACD301 Produce drawings to communicate ideas CUAPPR401 Realise a creative project CUAPPR404 Develop self as artist CUAPPR405 Develop and discuss ideas for own creative work CUARES403 Research history and theory to inform own arts practice Elective Units BSBCRT301 Develop and extend critical and creative thinking skills BSBCRT401 Articulate

Core units BSBPMG409 Apply project scope management techniques BSBPMG410 Apply project time management techniques BSBPMG411 Apply project quality management techniques Elective units BSBPMG412 Apply project cost management techniques BSBPMG414 Apply project information management and communications techniques BSBPMG415 Apply project risk management techniques BSBADM405 Organise meetings BSBWHS401 Implement and monitor WHS policies

Core units CUAIND412 Provide freelance services CUAIND512 Enhance professional practice using creative arts industry knowledge CUAPPR411 Realise a creative project CUAPPR515 Establish and maintain safe creative practice Elective units CUAANM302 Create 3D digital animations CUAANM411 Create advanced 3D digital models CUAANM412 Create digital visual effects CUAANM511 Create 3D digital character animations CUADIG511 Coordinate testing of interactive media products CUADIG512 Design digital applications CUADIG513 Design e-learning resources BSBPMG430 Undertake project work CUAAIR411 Plan and conduct interviews BSBFIN501 Manage budgets and financial plans BSBHRM525 Manage recruitment and onboarding If you require RPL Kits with comprehensive benchmarking

egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC019 Produce cakes

Unit Knowledge Guide-AMPS302 Prepare dried meat DEF Core units MSAENV272 Participate inOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner