Training and Assessment Strategy-AMP40522 Certificate IV in Meat Safety Inspection ICP selection and induction processes BSBITU402

selection and induction processes BSBITU402 Develop and use complex spreadsheets * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency RIICRC320E Seal concrete pavements RIICCM206D Support plant operations RIISAM201D Handle resources and infrastructure materials and safely dispose of nontoxic materials * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units SHBBCCS005 Advise on beauty products and services SHBBNLS007 Provide manicure and pedicare services SHBBNLS009 Apply acrylic nail enhancements SHBBNLS010 Apply nail art SHBBNLS011 Use electric file equipment for nail services SHBBRES003 Research and apply beauty industry information SHBXCCS007 Conduct salon financial transactions SHBXCCS008 Provide salon services to clients SHBXIND003 Comply with organisational requirements within a personal services environment SHBXWHS003 Apply safe hygiene

negotiate and refine a design brief BSBDES601 Manage design realisation BSBDES602 Research global design trends * We can develop additional elective units that are not listed on request (Please contact us for further information)

panelling and moulding CPCCJN3003 Manufacture components for doors

Training and Assessment Strategy-AMP40522 Certificate IV in Meat Safety Inspection ICP selection and induction processes BSBITU402You 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.