Learner Guide-MSFUP3015 Apply traditional foundations to upholstered furniture EAL egg and farinaceous dishes Group

egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes

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

prepare and dispatch pathology specimens MSMENV272 Participate in environmentally sustainable work practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency RIICWD539 Prepare traffic management plans and traffic guidance schemes for motorways and freeways * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AHCARB408 Perform a ground-based tree defect evaluation AHCARB508 Identify

Learner Guide-MSFUP3015 Apply traditional foundations to upholstered furniture EAL egg and farinaceous dishes GroupOur learner guides contain everything you need to begin training your learners. The learner guides 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 documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce