Learner Resources-ICTNWK308 Determine and action network problems FBP Units of competency SITXFSA002 Participate

Units of competency SITXFSA002 Participate in safe food handling practices SITXFSA001 Use hygienic practices for food safety * We can develop additional elective units that are not listed on request (Please contact us for further information)

present and debate ideas BSBCRT402 Collaborate in a creative process BSBDES402 Interpret and respond to a design brief CUADIG403 Create user interfaces BSBINN201 Contribute to workplace innovation BSBINN301 Promote innovation in a team environment BSBLDR402 Lead effective workplace relationships BSBMKG417 Apply marketing communication across a convergent industry * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AMPCOR201 Maintain personal equipment AMPCOR202 Apply hygiene and sanitation practices AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry 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 AMPR203 Select

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Learner Resources-ICTNWK308 Determine and action network problems FBP Units of competency SITXFSA002 ParticipateOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner 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 best practice holistic delivery We provide all