Unit Knowledge Guide-FSKLRG007 Use strategies to identify job opportunities CUA Units of competency FBPCHE5008 Ripen

Units of competency FBPCHE5008 Ripen artisan cheese FBPFST4014 Apply sensory analysis in food and/or beverage production FBPCHE5006 Produce rennet coagulated artisan cheese FBPTEC4003 Control food contamination and spoilage FBPCHE5005 Produce lactic acid coagulated artisan cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)

ecological and cultural resource management AHCECR302 Collect and preserve biological samples AHCECR307 Read and interpret maps AHCLPW311 Construct access tracks If you require RPL Kits with comprehensive benchmarking

Core units MSS402001 Apply competitive systems and practices MSS402010 Manage the impact of change on own work MSMENV272 Participate in environmentally sustainable work practices MSMWHS200 Work safely Elective units MSS402002 Sustain process improvements MSS402020 Apply quick changeover procedures MSS402021 Apply Just in Time procedures MSS402031 Interpret product costs in terms of customer requirements MSS402040 Apply 5S procedures MSS402041 Apply 5S in an office If you require RPL Kits with comprehensive benchmarking

Units of competency SITTPPD001 Package tourism products SITTTSL005 Sell tourism products and services If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-FSKLRG007 Use strategies to identify job opportunities CUA Units of competency FBPCHE5008 RipenOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner