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sauces and soups Group B SITHCCC008 Prepare vegetable
Units of competency MSMWHS110 Follow emergency response procedures MSMWJ201 Use high pressure water jetting equipment MSMWHS200 Work safely MSMPER200 Work in accordance with an issued permit * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core units MSMENV272 Participate in environmentally sustainable work practices MSMSUP200 Achieve work outcomes MSMSUP210 Process and record information MSMWHS200 Work safely Elective units PMAOPS500 Optimise production systems PMAOPS501 Provide operational expertise to a project team MSMWHS503 Maintain WHS management system MSMWHS510 Manage risk MSL954004 Obtain representative samples in accordance with sampling plan MSMENV472 Implement and monitor environmentally sustainable work practices * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core units CUADES512 Establish
Units of competency SIRRMER001 Produce visual merchandise displays SIRRMER003 Coordinate visual merchandising activities SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms SIRXMKT001 Support marketing and promotional activities SIRXOSM003 Use social media and online tools * We can develop additional elective units that are not listed on request (Please contact us for further information)
Learner Guide-UETDRRF004 Perform rescue from a live LV panel UEG sauces and soups Group BOur learner guides contain everything you need to begin training your learners. The learner guides 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 documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce
