Assessment Kit-FBPSS00028 Wine Hospitality Skill Set Skill Set Units of competency MSS017010 Determine

Units of competency MSS017010 Determine process loss through mass or energy balancing * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency CHCMHS011 Assess and promote social

Units of competency FBPVIT2007 Tend containerised nursery plants FBPVIT2001 Bench graft vines FBPVIT2012 Identify and treat nursery plant disorders FBPVIT2016 Carry out hot water treatment FBPVIT3006 Field graft vines FBPVIT2009 Plant vines by hand FBPVIT2005 Maintain callusing environment FBPVIT2002 Carry out potting operations FBPWIN2001 Perform effectively in a wine industry workplace FBPVIT2006 Obtain and process rootlings BSBWHS301 Maintain workplace safety * We can develop additional elective units that are not listed on request (Please contact us for further information)

tools and equipment to preserve biosecurity AHCPMG202 Treat plant pests

high elements SISOCHC002 Set up and supervise challenge course sessions

Assessment Kit-FBPSS00028 Wine Hospitality Skill Set Skill Set Units of competency MSS017010 DetermineOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment 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