Unit Knowledge Guide-HLTENN057 Contribute to the nursing care of a person with diabetes UEG weigh and package meat for

weigh and package meat for sale AMPR212 Clean a meat retail work area AMPX209 Sharpen knives HLTAID011 Provide First Aid AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPR201* Break and cut product using a bandsaw AMPR202* Provide advice on cooking and storage of meat products AMPR204 Package product using manual packing and labelling equipment AMPR205* Use basic methods of meat cookery AMPR208 Make and sell sausages AMPR209* Produce and sell value-added products AMPR210 Receive meat products AMPX201 Prepare and operate bandsaw AMPX210* Prepare and slice meat cuts AMPX211* Trim meat to specifications * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units CHCCOM005 Communicate and work in health or community services CHCDIV001 Work with diverse people CHCLEG003 Manage legal and ethical compliance HLTAAP001 Recognise healthy body systems HLTAAP002 Confirm physical health status HLTWHS002 Follow safe work practices for direct client care BSBMED301 Interpret and apply medical terminology appropriately Elective units CHCCCS004 Assess co-existing needs BSBINM301 Organise workplace information CHCCOM002 Use communication to build relationships CHCPOL003 Research and apply evidence to practice HLTAHA001 Assist with an allied health program HLTAHA011 Conduct group session for individual client outcomes BSBCUS301 Deliver and monitor a service to customers CHCCOM006 Establish and manage client relationships HLTINF001 Comply with infection prevention and control policies and procedures If you require RPL Kits with comprehensive benchmarking

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 MSMWHS200 Work safely MSMPER200 Work in accordance with an issued permit * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units MEM13015 Work safely and effectively in manufacturing and engineering MEM16006 Organise and communicate information MEM50001 Classify recreational boating technologies and features MEM50002 Work safely on marine craft MEM50003 Follow work procedures to maintain the marine environment MSMENV272 Participate in environmentally sustainable work practices Elective units MEM04018 Perform general woodworking machine operations MEM05003 Perform soft soldering MEM05005 Carry out mechanical cutting MEM05007 Perform manual heating and thermal cutting MEM05012 Perform routine manual metal arc welding MEM05050 Perform routine gas metal arc welding MEM09002 Interpret technical drawing MEM11010 Operate mobile load shifting equipment MEM11011 Undertake manual handling MEM12006 Mark off/out (general engineering) MEM12007 Mark off/out structural fabrications and shapes MEM12023 Perform engineering measurements MEM12024 Perform computations If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-HLTENN057 Contribute to the nursing care of a person with diabetes UEG weigh and package meat forOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner