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assess and control safety risks HLTAID003 Provide first aid SITHIND002 Source and use information on the hospitality industry
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 MEM16006A Organise and communicate information MEM16008A Interact with computing technology MEM23001A Apply advanced mathematical techniques in a manufacturing
Stage 6: Mapping Document
animal and soil material AHCDRG202 Maintain drainage systems AHCINF203 Maintain properties and structures If you require RPL Kits with comprehensive benchmarking
Assessment Kit-AHCSHG217 Undertake basic shearing and crutching SIS assess and control safety risksOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment 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
