Learning and Assessment Kit-HLTTHE002 Assist with preparation of clients for operative procedures Graduate Certificate Units of competency FBPFST4014 Apply

Units of competency FBPFST4014 Apply sensory analysis in food and/or beverage production FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages FBPTEC4022 Prepare starter cultures for fermentation FBPTEC4003 Control food contamination and spoilage FBPTEC4023 Control and monitor fermentation If you require RPL Kits with comprehensive benchmarking

Units of competency AHCBUS301 Use hand held e-business tools AHCMOM311 Operate precision control technology AHCMOM305 Operate specialised machinery and equipment BSBTEC201 Use business software applications If you require RPL Kits with comprehensive benchmarking

Units of competency RIIGOV401D Apply

policies and procedures in the construction industry MEM15001B Perform basic statistical quality control MEM16006A Organise and communicate information MEM16007A Work with others in a manufacturing

sauces and soups SITXCOM007 Show social and cultural sensitivity SITXCCS011 Interact with customers If you require RPL Kits with comprehensive benchmarking

Learning and Assessment Kit-HLTTHE002 Assist with preparation of clients for operative procedures Graduate Certificate Units of competency FBPFST4014 ApplyOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to