RPL Kit-SITHCCC027 Prepare dishes using basic methods of cookery MEM procedures etc) are included to

procedures etc) are included to ensure that assessments are consistent and based on the Principles of Assessment and Rules of Evidence

system and software faults ICTPMG401 Support small scale ICT projects ICTNWK421 Install

diseases and disorders AHCGRI301 Maintain roof gardens

Units of competency HLTINFCOV001 Comply with infection prevention and control policies and procedures * We can develop additional elective units that are not listed on request (Please contact us for further information)

weigh and package meat for sale AMPR212 Clean a meat retail work area AMPX209 Sharpen knives HLTAID011 Provide First Aid 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 product 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 AMPR210 Receive meat products AMPX201 Prepare and operate bandsaw AMPX210* Prepare and slice meat cuts AMPX211* Trim meat to specifications * We can develop additional elective units that are not listed on request (Please contact us for further information)

RPL Kit-SITHCCC027 Prepare dishes using basic methods of cookery MEM procedures etc) are included toOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information