Training and Assessment Strategy-AMP20117 Certificate II in Meat Processing (Food Services) PUA Use digital platforms and tools

Use digital platforms and tools ethically

slicing and wrapping process FBPOPR2055 Freeze dough FBPOPR2037 Operate a filtration process FBPOPR2038 Operate a grinding process FBPOPR2039 Operate a frying process If you require RPL Kits with comprehensive benchmarking

The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission

Core units SITTIND001 Source and use information on the tourism and travel industry SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units BSBWOR203 Work effectively with others BSBSUS201 Participate in environmentally sustainable work practices SITXFSA001 Use hygienic practices for food safety SITXINV001 Receive and store stock BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITXINV002 Maintain the quality of perishable items

Training and Assessment Strategy-AMP20117 Certificate II in Meat Processing (Food Services) PUA Use digital platforms and toolsYou 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.