Learner Resources-CUASS00088 Set Construction Skill Set AHC }br {mso-data-placement:same-cell

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Core units BSBMGT401 Show leadership in the workplace BSBWHS401 Implement and monitor WHS policies

sauces and soups SITHCCC030 Prepare vegetable

spirits and liqueurs SITHFAB002 Provide responsible service of alcohol * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AMPCOR201 Maintain personal equipment AMPCOR202 Apply hygiene and sanitation practices AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry Electives AMPA2042 Cure and corn product in a meat processing plant AMPA2070 Identify cuts and specifications AMPA2071 Pack meat products AMPR101 Identify species and meat cuts AMPR102* Trim meat for further processing AMPR103 Store meat product AMPR104* Prepare minced meat and minced meat products AMPR105 Provide service to customers * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Resources-CUASS00088 Set Construction Skill Set AHC }br {mso-data-placement:same-cellOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources 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