Learner Guide-SHBXCCS006 Promote healthy nutritional options in a beauty therapy context TLI Units of competency FBPCHE5008 Ripen

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 * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units FSKLRG004 Use short and simple strategies for work-related learning Elective units FSKNUM007 Use simple data for work FSKLRG007 Use strategies to identify job opportunities FSKNUM003 Use whole numbers and halves for work FSKNUM004 Locate

select and induct team members SIRXTAD002 Develop the retail frontline SIRXMGT002 Lead a frontline team * We can develop additional elective units that are not listed on request (Please contact us for further information)

literacy and numeracy skills * We can develop additional elective units that are not listed on request (Please contact us for further information)

present and debate ideas BSBWHS304 Participate effectively in WHS communication and consultation processes CUADIG401 Author interactive media ICTICT404 Use online learning tools ICTICT418 Contribute to copyright

Learner Guide-SHBXCCS006 Promote healthy nutritional options in a beauty therapy context TLI Units of competency FBPCHE5008 RipenOur 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