Training and Assessment Strategy-AMP20126 Certificate II in Meat Processing MSM Core units BSBSMB404 Undertake small

Core units BSBSMB404 Undertake small business planning BSBSMB415 Refine and strengthen a small business BSBSMB421 Manage small business finances BSBSMB423 Create a digital technology plan for small business Elective units BSBCUS401 Coordinate implementation of customer service strategies BSBCUS402 Address customer needs BSBLDR401 Communicate effectively as a workplace leader BSBRES411 Analyse and present research information BSBINN301 Promote innovation in a team environment BSBLDR402 Lead effective workplace relationships If you require RPL Kits with comprehensive benchmarking

Units of competency SITXHRM003 Lead and manage people SITXFSA001 Use hygienic practices for food safety SITXWHS003 Implement and monitor work health and safety practices BSBMGT517 Manage operational plan SITHFAB002 Provide responsible service of alcohol SITXHRM004 Recruit

weigh and package meat for sale AMPR204 Package products using manual packing and labelling equipment AMPR205 * Use basic methods of meat cookery AMPR206 Vacuum pack products in a retail operation AMPR208 Make and sell sausages AMPR209 * Produce and sell value-added products AMPR212 Clean meat retail work area

Before we commence writing our learner resources we identify the requirements of the training package/accredited course and collect feedback from industry

test and maintain diesel engine systems and their ancillary systems RIIDES303D Inspect

Training and Assessment Strategy-AMP20126 Certificate II in Meat Processing MSM Core units BSBSMB404 Undertake smallYou 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.