Learner Resources-AMPA2042 Cure and corn product in a meat processing plant NUR Core units BSBCUE203 Conduct customer

Core units BSBCUE203 Conduct customer engagement BSBCUE205 Prepare for work in a customer engagement environment BSBCMM201 Communicate in the workplace Elective units BSBCMM301 Process customer complaints BSBCUS201 Deliver a service to customers BSBITU111 Operate a personal digital device BSBWHS201 Contribute to health and safety of self and others BSBWOR203 Work effectively with others ICTICT103 Use

Core units BSBOHS504B Apply principles of OHS risk management BSBPMG505A Manage project quality BSBPMG508A Manage project risk CPCCBC4001A Apply building codes and standards to the construction process for low rise building projects CPCCBC4003A Select and prepare a construction contract CPCCBC4004A Identify and produce estimated costs for building and construction projects CPCCBC4010B Apply structural principles to residential low rise constructions CPCCBC4013A Prepare and evaluate tender documentation CPCCBC5001B Apply building codes and standards to the construction process for medium rise building projects CPCCBC5002A Monitor costing systems on medium rise building and construction projects CPCCBC5003A Supervise the planning of on-site medium rise building or construction work CPCCBC5010B Manage construction work CPCCBC5018A Apply structural principles to the construction of medium rise buildings Elective Units CPCCBC5005A Select and manage building and construction contractors Group A CPCCBC5007B Administer the legal obligations of a building or construction contractor Group A CPCSUS5001A Develop workplace policies and procedures for sustainability Group A CPCCBC4005A Produce labour and material schedules for ordering Group B CPCCBC4014A Prepare simple building sketches and drawings Group B * We can develop additional elective units that are not listed on request (Please contact us for further information)

dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHKOP009 Clean kitchen premises and equipment SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

Core units BSBWHS612 Develop and implement a strategy to support a positive WHS culture BSBWHS613 Evaluate the WHS performance of an organisation BSBWHS614 Conduct a WHS audit under the guidance of a lead auditor BSBWHS616 Apply safe design principles to control WHS risks BSBWHS617 Apply ergonomics to manage WHS risks Elective units BSBAUD601 Establish and manage compliance management systems Group A BSBLDR602 Provide leadership across the organisation Group A BSBWHS631 Apply occupational hygiene principles to manage WHS risks Group A BSBINS601 Manage knowledge and information Group B BSBLDR601 Lead and manage organisational change Group B BSBPEF502 Develop and use emotional intelligence Group B * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBDIV501 Manage diversity in the workplace BSBFIM601 Manage finances BSBMGT517 Manage operational plan BSBMGT617 Develop and implement a business plan SITXCCS008 Develop and manage quality customer service practices SITXFIN003 Manage finances within a budget SITXFIN004 Prepare and monitor budgets SITXFIN005 Manage physical assets SITXGLC001 Research and comply with regulatory requirements SITXHRM003 Lead and manage people SITXHRM004 Recruit

Learner Resources-AMPA2042 Cure and corn product in a meat processing plant NUR Core units BSBCUE203 Conduct customerOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources 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