Training And Assessment Strategy-FBP30121 Certificate III in Food Processing RTO Forms RIIRIS301E Apply risk management processes

RIIRIS301E Apply risk management processes

sauces and soups SITXCCS014 Provide service to customers SITXCCS015 Enhance customer service experiences SITXWHS006 Identify hazards

implement and monitor the use of social media in a business SITXEBS001 Use social media in a business * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency FBPVIT2007 Tend containerised nursery plants FBPVIT2001 Bench graft vines FBPVIT2012 Identify and treat nursery plant disorders FBPVIT2016 Carry out hot water treatment FBPVIT3006 Field graft vines FBPVIT2009 Plant vines by hand FBPVIT2005 Maintain callusing environment FBPVIT2002 Carry out potting operations FBPWIN2001 Perform effectively in a wine industry workplace FBPVIT2006 Obtain and process rootlings BSBWHS301 Maintain workplace safety If you require RPL Kits with comprehensive benchmarking

Units of competency BSBOPS404 Implement customer service strategies BSBTWK502 Manage team effectiveness SIRXCEG004 Create a customer-centric culture BSBCMM412 Lead difficult conversations * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training And Assessment Strategy-FBP30121 Certificate III in Food Processing RTO Forms RIIRIS301E Apply risk management processesYou 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.