Training and Assessment Strategy-AMP20415 Certificate II in Meat Processing (Meat Retailing) AUR tools and equipment to preserve

tools and equipment to preserve biosecurity AHCBIO301 Identify and report signs of unusual disease or pest AHCBIO204 Follow site biosecurity procedures * We can develop additional elective units that are not listed on request (Please contact us for further information)

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

Core units SITHASC020 Prepare dishes using basic methods of Asian cookery SITHASC021 Prepare Asian appetisers and snacks SITHASC022 Prepare Asian stocks and soups SITHASC023 Prepare Asian sauces

Core units BSBWHS605 Develop

replace and assemble engineering components MEM18083 Handle fluorocarbon refrigerants according to regulations MEM18086 Test

Training and Assessment Strategy-AMP20415 Certificate II in Meat Processing (Meat Retailing) AUR tools and equipment to preserveYou 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.