Training And Assessment Strategy-MEM10119 Certificate I in Engineering HLT sauces and soups Group C

sauces and soups Group C SITHCCC008 Prepare vegetable

The PowerPoint presentation supports the trainer/teacher in creating an interactive learning environment

Core units ICTICT809 Facilitate business analysis Elective units ICTICT808 Direct the development of a knowledge management strategy for a business ICTSUS806 Lead applied research in ICT sustainability ICTICT811 Manage an information architecture project * We can develop additional elective units that are not listed on request (Please contact us for further information)

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)

Core units AHCWHS202 Participate in workplace health and safety processes AHCWRK211 Participate in environmentally sustainable work practices AHCWRK212 Work effectively in industry FBPFSY2002 Apply food safety procedures FBPOPR2074 Carry out manual handling tasks FBPOPR2070 Apply quality systems and procedures Electives AHCBIO203 Inspect and clean machinery

Training And Assessment Strategy-MEM10119 Certificate I in Engineering HLT sauces and soups Group CYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.