Training and Assessment Strategy-22637VIC Course in EAL SIF sauces and soups Group C

sauces and soups Group C SITHCCC008 Prepare vegetable

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

components and finishes for kitchen designs MSFKB4016 Research and recommend materials

the assessment decision)

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

Training and Assessment Strategy-22637VIC Course in EAL SIF sauces and soups Group CYou 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.