Self-Study Guide-SITHASC026 Prepare curry pastes and powders Graduate Certificate Units of competency CUACMP311 Implement

Units of competency CUACMP311 Implement copyright arrangements CUAPHI312 Capture photographic images CUAPHI411 Capture images in response to a brief BSBPMG430 Undertake project work CUAPHI313 Process photo images CUADIG303 Produce and prepare photo images If you require RPL Kits with comprehensive benchmarking

Core units AHCWHS401 Maintain work health and safety processes AHCWRK403 Supervise work routines and staff performance BSBHRM415 Coordinate recruitment and onboarding BSBLDR414 Lead team effectiveness Elective units AHCWRK401 Implement and monitor quality assurance procedures AHCBUS408 Operate within a budget framework AHCBUS517 Monitor and review business performance AHCCHM404 Develop procedures to minimise risks in the use of chemicals AHCCHM405 Plan and implement a chemical use program AHCIRG437 Schedule irrigations AHCPCM507 Diagnose plant health problems BSBOPS403 Apply business risk management processes AHCBIO401 Plan and implement a biosecurity program AHCBUS407 Cost a project If you require RPL Kits with comprehensive benchmarking

Our learner resources include:

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)

Elective units CPCCCA2003A Erect and dismantle formwork for footings and slabs on ground

Self-Study Guide-SITHASC026 Prepare curry pastes and powders Graduate Certificate Units of competency CUACMP311 ImplementOur self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the