Learning and Assessment Kit-HLTTHE002 Assist with preparation of clients for operative procedures Graduate Certificate sauces and soups SITXCOM007 Show

sauces and soups SITXCOM007 Show social and cultural sensitivity SITXCCS011 Interact with customers If you require RPL Kits with comprehensive benchmarking

weeds and diseases AHCIRG338 Troubleshoot irrigation systems AHCNSY308 Maintain nursery plants AHCPCM305 Implement a plant nutrition program AHCPCM306 Provide information on plants and their culture AHCPMG302 Control plant pests

Units of competency FBPFST4014 Apply sensory analysis in food and/or beverage production FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages FBPTEC4022 Prepare starter cultures for fermentation FBPTEC4003 Control food contamination and spoilage FBPTEC4023 Control and monitor fermentation If you require RPL Kits with comprehensive benchmarking

Core units BSBSUS211 Participate in sustainable work practices RIICOM201E Communicate in the workplace RIIQUA201E Maintain and monitor site quality standards RIIRIS201E Conduct local risk control RIIWHS201E Apply spontaneous combustion management measures Elective units RIIMPO333E Conduct underground load

sauces and soups SITHCCC030 Prepare vegetable

Learning and Assessment Kit-HLTTHE002 Assist with preparation of clients for operative procedures Graduate Certificate sauces and soups SITXCOM007 ShowOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to