Learner Guide-AMPQUA402 Maintain good manufacturing practice in meat processing Ready for sale Units of competency CUADTM431 Design

Units of competency CUADTM431 Design and conduct dance learning program CUADTM413 Apply safe dance teaching methods * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core Units CHCDIV002 Promote Aboriginal and/or Torres Strait Islander cultural safety HLTPOP005 Work in a population health context HLTPOP006 Contribute to working with the community to identify health needs HLTPOP008 Develop and implement disease prevention and control measures HLTPOP009 Provide information and support on environmental health issues HLTWHS001 Participate in workplace health and safety BSBWOR301 Organise personal work priorities and development Elective Units CHCAOD001 Work in an alcohol and other drugs context CHCCCS001 Address the needs of people with chronic disease CHCCCS014 Provide brief interventions CHCCCS028 Provide client-centred support to people in crisis CHCCCS038 Facilitate the empowerment of people receiving support CHCCCS040 Support independence and wellbeing

ethics and privacy in an ICT environment ICTICT515 Verify client business requirements ICTWEB501 Build a dynamic website ICTWEB502 Create dynamic web pages ICTWEB503 Create web-based programs ICTWEB516 Research and apply emerging web technology trends Elective units BSBSUS401 Implement and monitor environmentally sustainable work practices ICTICT509 Gather data to identify business requirements ICTICT517 Match ICT needs with the strategic direction of the organisation ICTNWK421 Install

Core units BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry SITHIND004 Work effectively in hospitality service SITXCCS006 Provide service to customers SITXCOM002 Show social and cultural sensitivity SITXHRM001 Coach others in job skills SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC003 Prepare and present sandwiches Group B SITHFAB002 Provide responsbile service of alcohol Group B SITHCCC006 Prepare appetisers and salads Group B SITXINV001 Receive and store stock Group B SITXFSA002 Participate in safe food handling practices Group B SITXINV002 Maintain the quality of perishable items Group C SITXWHS002 Identify hazards

Units of competency BSBOPS406 Participate in organisational governance * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Guide-AMPQUA402 Maintain good manufacturing practice in meat processing Ready for sale Units of competency CUADTM431 DesignOur learner guides contain everything you need to begin training your learners. The learner guides 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 best practice holistic delivery We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce