Training and Assessment Strategy-22637VIC Course in EAL SIF components and finishes for kitchen

components and finishes for kitchen designs MSFKB4016 Research and recommend materials

codes and practices in the workplace UEPOPS002 Apply environmental and sustainable energy procedures UEPOPS003 Apply quality systems to work UEPOPS045 Maintain and utilise records UEPOPS122 Perform process plant inspections UEPOPS145 Undertake local systems operations Elective units CPCCWHS2001 Apply WHS requirements

Core units AMPCOR201 Maintain personal equipment AMPCOR202 Apply hygiene and sanitation practices AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry Electives AMPR302 Assess carcase or product quality AMPR303 Calculate yield of carcase or product AMPR304 Manage stock AMPR306 Provide advice on nutritional role of meat AMPR307 Merchandise products

tempering and annealing MEM07005 Perform general machining MEM12002 Perform electrical/electronic measurement MEM21001 Replace watch batteries

and identify what assessment methods are appropriate for the students

Training and Assessment Strategy-22637VIC Course in EAL SIF components and finishes for kitchenYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.