Training and Assessment Strategy-AMP31216 Certificate III in Meat Processing (Packing Operations) CUA All assessment resources include context

All assessment resources include context and conditions of assessment

store and maintain stock SITXINV008 Control stock SITXWHS007 Implement and monitor work health and safety practices Elective units SITHCCC026 Package prepared foodstuffs SITHCCC038 Produce and serve food for buffets SITXFSA007 Transport and store food SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks

Core units BSBCUS401 Coordinate implementation of customer service strategies BSBLED401 Develop teams and individuals BSBWHS401 Implement and monitor WHS policies

ecological and cultural resource management AHCECR302 Collect and preserve biological samples AHCECR307 Read and interpret maps AHCLPW311 Construct access tracks * We can develop additional elective units that are not listed on request (Please contact us for further information)

policies and procedures in the Construction Industry Elective Units CPCCCA2002 Use carpentry tools and equipment CPCCCA2011 Handle carpentry materials CPCCPD2012 Use painting and decorating tools and equipment CPCCCM2006 Apply basic levelling procedures CPCCCM2012 Work safely at heights * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training and Assessment Strategy-AMP31216 Certificate III in Meat Processing (Packing Operations) CUA All assessment resources include contextYou 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.