Class Activity Book-CUASMT412 Assist in stage managing rehearsals Training and Assessment Strategy Core units AMPCOM401 Build productive

Core units AMPCOM401 Build productive and effective workplace relationships AMPMSY301 Apply food animal anatomy and physiology to inspection processes AMPMSY302 Recognise signs of emergency and notifiable animal diseases AMPMSY413 Recognise diseases and conditions during inspection of food animal AMPQUA401 Support food safety and quality programs AMPQUA402 Maintain good manufacturing practice in meat processing AMPWHS201 Sharpen and handle knives safely AMPWHS401 Monitor workplace health and safety processes Electives BSBXCM401 Apply communication strategies in the workplace AMPLSK301 Handle animals humanely while conducting ante-mortem inspection AMPMSY402 Perform ante and post-mortem inspection – Bovine AMPLDR404 Manage own work performance and development If you require RPL Kits with comprehensive benchmarking

Core units ICTPMG802 Manage a telecommunications project Elective units BSBINN801 Lead innovative thinking and practice ICTPMG804 Evaluate and use telecommunications management networks ICTSUS806 Lead applied research in ICT sustainability Additional electives ICTTEN809 Analyse business specifications to produce technical solutions If you require RPL Kits with comprehensive benchmarking

Units of competency CHCDIS007 Facilitate the empowerment of people with disability CUAWHS413 Incorporate anatomy principles into skill development CUADTM431 Design and conduct dance learning program CUADTM413 Apply safe dance teaching methods HLTAID011 Provide First Aid If you require RPL Kits with comprehensive benchmarking

Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITHPAT011 Produce cakes SITHPAT012 Produce specialised cakes SITHPAT013 Produce pastries SITHPAT014 Produce yeast-based bakery products SITHPAT015 Produce petits fours SITHPAT016 Produce desserts SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

implement and monitor policy and procedures FNSRSK512 Assess risks FNSRSK511 Undertake risk identification If you require RPL Kits with comprehensive benchmarking

Class Activity Book-CUASMT412 Assist in stage managing rehearsals Training and Assessment Strategy Core units AMPCOM401 Build productiveOur unit class activities books support your learners to understand the underpinning knowledge of the training package. This document assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification. The class activities book also collects detailed information that can be used to improve instruction and student learning while it's happening. This is a one off license fee and there are no limits on the