Unit Knowledge Guide-AMPS208 Rotate stored meat Training and Assessment Strategy (Skill Set) assess and control safety risks

assess and control safety risks Group C * We can develop additional elective units that are not listed on request (Please contact us for further information)

assess and control safety risks SITXCCS006 Provide service to customers SITXWHS001 Participate in safe work practices SIFCBGM002 Maintain property and structures SIFCBGM001 Provide general grounds care * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AURTTA121 Diagnose complex system faults Elective Units AURTTL111 Diagnose complex faults in CNG fuel systems AURTTL112 Diagnose complex faults in LNG fuel systems AURTTL113 Diagnose complex faults in LPG fuel systems AURTTR101 Diagnose complex faults in engine management systems AURMTQ101 Analyse and repair faults in performance driveline systems AURMTF002 Analyse and repair performance fuel injection systems AURETR137 Diagnose complex faults in light vehicle safety systems AURLTD109 Diagnose complex faults in light vehicle steering and suspension systems AURLTX104 Diagnose complex faults in light vehicle automatic transmission and driveline systems * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBWOR203 Work effectively with others SITHASC001 Prepare dishes using basic methods of Asian cookery SITHCCC001 Use food preparation equipment SITHCCC011 Use cookery skills effectively SITHKOP001 Clean kitchen premises and equipment SITXFSA001 Use hygienic practices for food safety SITXINV002 Maintain the quality of perishable items SITXWHS001 Participate in safe work practices Elective units BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITHIND002 Source and use information on the hospitality industry SITXINV002 Maintain the quality of perishable items Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B

present and debate ideas BSBCRT413 Collaborate in creative processes BSBCRT403 Explore the history and social impact of creativity BSBCRT512 Originate and develop concepts BSBPMG539 Manage project governance BSBCMM411 Make presentations BSBMKG541 Identify and evaluate marketing opportunities CUAACD536 Refine 2-D design ideas and processes CUAACD537 Refine 3-D design ideas and processes MSTGN3003 Estimate and cost job If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-AMPS208 Rotate stored meat Training and Assessment Strategy (Skill Set) assess and control safety risksOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner