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Units of competency ICTWHS204 Follow work health and safety and environmental policy and procedures ICTCBL322 Install
Units of competency FBPCHE5008 Ripen artisan cheese FBPFST4014 Apply sensory analysis in food and/or beverage production FBPCHE5006 Produce rennet coagulated artisan cheese FBPTEC4003 Control food contamination and spoilage FBPCHE5005 Produce lactic acid coagulated artisan cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)
SISOCYT001 Set up
HLTMSG009 Develop massage practice
assemble and dismantle utilities industry components UEECD0027 Participate in development and follow a personal competency development plan UEECS0003 Assemble
Learning and Assessment Kit-UEEHA0022 Determine the explosion-protection requirements to meet a specified classified hazardous area Certificate II Units of competency ICTWHS204 FollowOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to
