store and maintain stock SITHFAB022 Clean and tidy bar areas SITHKOP009 Clean kitchen premises and equipment SITHFAB025 Prepare and serve espresso coffee SITXINV007 Purchase goods BSBCRT201 Develop and apply thinking and problem solving skills BSBSUS211 Participate in sustainable work practices SITXFIN009 Manage finances within a budget * We can develop additional elective units that are not listed on request (Please contact us for further information)
weeds and diseases AHCDRG305 Install drainage systems AHCIRG338 Troubleshoot irrigation systems AHCMOM202 Operate tractors AHCNSY312 Prepare specialised plants * 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
simple informational texts General Electives (3) VU23557 Identify Australian leisure activities VU23235 Recognise and use basic mathematical symbols and processes VU23236 Recognise and interpret safety signs and symbols * We can develop additional elective units that are not listed on request (Please contact us for further information)
Assessment Kit-HLTMSG001 Develop massage practice pre-order store and maintain stock SITHFAB022Our assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment 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