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Core units BSBCRT401 Articulate
sauces and soups SITHCCC008 Prepare vegetable
knives and guides * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency RIILAT401D Provide leadership in the supervision of Indigenous employees TAEDEL301A Provide work skill instruction RIILAT402D Provide leadership in the supervision of diverse work teams * We can develop additional elective units that are not listed on request (Please contact us for further information)
procedures and programs FBPFST4004 Perform microbiological procedures in the food industry FBPFST5002 Identify and implement required process control for a food processing operation FBPFST5005 Examine the biochemical properties of food FBPFST5006 Apply food microbiological techniques and analysis FBPFST6001 Develop
SCORM Compliant Package-CHCMGT005 Facilitate workplace debriefing and support processes ACM Core units BSBCRT401 Articulate* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.
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