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Elective units CPPCLO3101 Clean carpeted floors BSBWHS308 Participate in WHS hazard identification
high elements SISOCHC004 Set up and supervise challenge course sessions
test and maintain non-gaseous pre-engineered fire-suppression systems CPPFES2039 Identify
Units of competency RIIBEF402D Supervise on-site operations RIIGOV401D Apply
Core units AMPCOR202 Apply hygiene and sanitation practices AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry FBPOPR2069 Use numerical applications in the workplace Electives AMPCOR201 Maintain personal equipment AMPR101 Identify species and meat cuts AMPR102* Trim meat for further processing AMPR103 Store meat product AMPR104* Prepare minced meat and minced meat products AMPR105 Provide service to customers AMPR106 Process sales transactions AMPR203 Select
Assessment Kit-CHC34015 Certificate III in Active Volunteering HLTINFCOV001 Elective units CPPCLO3101 Clean carpetedOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of
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