Training And Assessment Strategy-FBP30117 Certificate III in Food Processing Class Activity Book HLTMSG015 Adapt massage treatments to

HLTMSG015 Adapt massage treatments to meet specific needs

codes and practices in the workplace UEENEEE104A Solve problems in d

Units of competency PSPGEN034 Compose complex workplace documents PSPGEN043 Apply government processes PSPGEN027 Gather and analyse information PSPGEN057 Develop and use political nous * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency FBPWIN2003 Conduct sensory evaluation of wine SITXCCS003 Interact with customers FBPCDS2001 Conduct a standard product tasting FBPCDS2003 Sell cellar door products and services SITHFAB002 Provide responsible service of alcohol * We can develop additional elective units that are not listed on request (Please contact us for further information)

identify and assess meat cuts AMPR320 Assess and address customer preferences AMPR322 Prepare and produce value added products AMPX304* Prepare primal cuts Elective units AMPR108 Monitor meat temperature from receival to sale AMPR210 Receive meat product AMPR323 Break small stock carcases for retail sale AMPR309 Bone and fillet poultry AMPR312 Bone game meat AMPR315 Utilise the Meat Standards Australia system to meet customer requirements AMPR313 Order stock in a meat enterprise * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training And Assessment Strategy-FBP30117 Certificate III in Food Processing Class Activity Book HLTMSG015 Adapt massage treatments toYou 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.