Learning and Assessment Kit-MSFUP3015 Apply traditional foundations to upholstered furniture CPC egg and farinaceous dishes BSBSUS201

egg and farinaceous dishes BSBSUS201 Participate in environmentally sustainable work practices Additional Electives SITXFSA002 Participate in safe food handling practices HLTAID003 Provide first aid

Units of competency BSBOPS301 Maintain business resources BSBOPS303 Organise schedules BSBPUR301 Purchase goods and services BSBFIN302 Maintain financial records 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 CHCYTH011 Work effectively with young people and their families CHCCOM002 Use communication to build relationships CHCPRP003 Reflect on and improve own professional practice If you require RPL Kits with comprehensive benchmarking

Core units AHCBUS511 Manage enterprise staff requirements AHCPCM507 Diagnose plant health problems AHCPHT511 Develop a horticultural production plan AHCWHS502 Manage work health and safety processes AHCWRK512 Plan

Learning and Assessment Kit-MSFUP3015 Apply traditional foundations to upholstered furniture CPC egg and farinaceous dishes BSBSUS201Our 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