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Core units CPCCCM2012 Work safely at heights CPCPCM2039 Carry out interactive workplace communication CPCPCM2040 Read plans
Units of competency FBPCEL2009 Carry out transfer operations FBPOPR2095 Clean and sanitise equipment FBPWIN2001 Perform effectively in a wine industry workplace FBPCEL2008 Carry out inert gas handling operations If you require RPL Kits with comprehensive benchmarking
Units of competency FBPCHE5008 Ripen artisan cheese FBPFST4014 Apply sensory analysis in food and/or beverage production FBPCHE5006 Produce rennet coagulated artisan cheese FBPTEC4003 Control food contamination and spoilage FBPCHE5005 Produce lactic acid coagulated artisan cheese If you require RPL Kits with comprehensive benchmarking
Units of competency SITXFSA001 Use hygienic practices for food safety If you require RPL Kits with comprehensive benchmarking
egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes
Learner Resources-VU23634 Manage health risks in a myotherapy environment New Unit Core units CPCCCM2012 Work safelyOur 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
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