Learner Guide-AMPX210 Prepare and slice meat cuts Skill Set Units of competency MSMTMVER501 Verify

Units of competency MSMTMVER501 Verify complex measuring instruments MSMTMREF301 Use and maintain reference standards * We can develop additional elective units that are not listed on request (Please contact us for further information)

procure and store construction materials for building and construction projects CPCSUS4002 Use building science principles to construct energy efficient buildings BSBPMG422 Apply project quality management techniques CPCCBC4013 Prepare and evaluate tender documentation CPCCBC4052 Lead and manage teams in the building and construction industry * We can develop additional elective units that are not listed on request (Please contact us for further information)

and Digital (LLND) skills are crucial for both compliance and learner success

Core units MEM09002 Interpret technical drawing MEM11011 Undertake manual handling MEM12023 Perform engineering measurements MEM12024 Perform computations MEM13015 Work safely and effectively in manufacturing and engineering MEM14006 Plan work activities MEM16006 Organise and communicate information MEM16008 Interact with computing technology MEM17003 Assist in the provision of on-the-job training MEM18001 Use hand tools MEM18002 Use power tools/hand held operations MSMENV272 Participate in environmentally sustainable work practices Elective units MEM05003 Perform soft soldering MEM05004 Perform routine oxy fuel gas welding MEM05005 Carry out mechanical cutting MEM05006 Perform brazing and/or silver soldering MEM05007 Perform manual heating and thermal cutting MEM05009 Perform automated thermal cutting MEM05010 Apply fabrication

store and maintain stock SITXWHS005 Participate in safe work practices Elective units SITHASC026 Prepare curry pastes and powders SITHASC031 Prepare sushi SITHASC034 Prepare Chinese roast meat and poultry dishes SITHASC035 Prepare tandoori dishes SITHCCC026 Package prepared foodstuffs SITHCCC032 Produce cook-chill and cook-freeze foods SITXWHS006 Identify hazards

Learner Guide-AMPX210 Prepare and slice meat cuts Skill Set Units of competency MSMTMVER501 VerifyOur learner guides contain everything you need to begin training your learners. The learner guides 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 best practice holistic delivery We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce