ERF Checklist-AMP20117 Certificate II in Meat Processing (Food Services) FNS plan and implement a building

plan and implement a building and construction planning process CPCCBC6014 Apply structural principles to the construction of large

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Units of competency SITXFSA001 Use hygienic practices for food safety SITHKOP005 Coordinate cooking operations TAEASS301B Contribute to assessment TAEDEL404A Mentor in the workplace SITXHRM001 Coach others in job skills If you require RPL Kits with comprehensive benchmarking

Units of competency BSBPEF101 Plan and prepare for work readiness FSKLRG011 Use routine strategies for work-related learning BSBWHS211 Contribute to the health and safety of self and others FSKOCM006 Use oral communication skills to participate in workplace teams If you require RPL Kits with comprehensive benchmarking

ERF Checklist-AMP20117 Certificate II in Meat Processing (Food Services) FNS plan and implement a buildingPlease contact us for more information!