Training and Assessment Strategy-AMP30916 Certificate III in Meat Processing (Smallgoods - General) CHC Core units BSBWHS211 Contribute to

Core units BSBWHS211 Contribute to the health and safety of self and others CUAACD101 Use basic drawing techniques CUAPPR101 Use ideas and techniques to develop creative work Elective units BSBCMM211 Apply communication skills BSBCRT201 Develop and apply thinking and problem solving skills BSBTEC101 Operate digital devices * We can develop additional elective units that are not listed on request (Please contact us for further information)

components and finishes for kitchen designs MSFKB4016 Research and recommend materials

Units of competency FBPFSY4005 Conduct a traceability exercise FBPFSY3004 Participate in traceability activities * We can develop additional elective units that are not listed on request (Please contact us for further information)

Our PowerPoint presentations support trainers to deliver effective

Core units BSBINN801 Lead innovative thinking and practice BSBRES801 Initiate and lead applied research Elective Units BSBINN601 Lead and manage organisational change BSBFIM801 Manage financial resources BSBLDR801 Lead personal and strategic transformation BSBLED802 Lead learning strategy implementation BSBLED806 Plan and implement a coaching strategy BSBLED805 Plan and implement a mentoring program * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training and Assessment Strategy-AMP30916 Certificate III in Meat Processing (Smallgoods - General) CHC Core units BSBWHS211 Contribute toYou 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.