Pay in 4 interest-free payments of $1012.50 Learn more
Ships within 48 hours · Estimated delivery Aug 26 - Aug 31
Detailed assessor guides
Units of competency ICTCYS407 Gather
mark and cut uncomplicated fabrics and lays MSTCL2008 Finish garment production * We can develop additional elective units that are not listed on request (Please contact us for further information)
determine the cause and rectify excessive emission levels on diesel engine systems RIIDES305D Inspect
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-SIT40521 Certificate IV in Kitchen Management PowerPoint Detailed assessor guidesOur 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
