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Units of competency BSBHRM412 Support employee and industrial relations BSBHRM411 Administer performance development processes BSBHRM415 Coordinate recruitment and onboarding BSBHRM417 Support human resources functions and processes * We can develop additional elective units that are not listed on request (Please contact us for further information)
present and negotiate client solutions BSBINS401 Analyse and present research information FNSISV405 Analyse insurance claims FNSISV411 Evaluate risk for new and renewal business FNSISV412 Underwrite new and renewal business BSBDAT501 Analyse data BSBWHS414 Contribute to WHS risk management BSBLDR411 Demonstrate leadership in the workplace BSBLDR413 Lead effective workplace relationships * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency ICPPRP4300 Manage colour ICPPRN3900 Generate proofs for digital production ICPPRN284 Use colour management systems ICPPRP2600 Proof images * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core units AHCWHS401 Maintain work health and safety processes AHCWRK403 Supervise work routines and staff performance BSBLDR403 Lead team effectiveness BSBSMB407 Manage a small team FBPFSY3001 Monitor the implementation of quality and food safety programs Elective units AHCBUS407 Cost a project AHCBUS408 Operate within a budget framework AHCBUS409 Participate in an e-business supply chain AHCCHM304 Transport and store chemicals AHCCHM307 Prepare and apply chemicals to control pest
weigh and package meat for sale AMPR212 Clean a meat retail work area AMPX209 Sharpen knives FBPOPR2069 Use numerical applications in the workplace AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPR201* Break and cut product using a bandsaw AMPR202* Provide advice on cooking and storage of meat products AMPR204 Package products using manual packing and labelling equipment AMPR205* Use basic methods of meat cookery AMPR208 Make and sell sausages AMPR209* Produce and sell value-added products AMPX201 Prepare and operate bandsaw AMPX210* Prepare and slice meat cuts AMPX211* Trim meat to specifications AMPR301* Prepare specialised cuts AMPR302 Assess carcase or product quality AMPR303 Calculate yield of carcase or product AMPR304 Manage stock AMPR305* Meet customer needs AMPR306 Provide advice on nutritional role of meat AMPR307 Merchandise products
SCORM Compliant Package-HLTMSG016 Apply principles of pain neuroscience New Qualification-April 2024 Units of competency BSBHRM412 Support* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.
