ERF Checklist-FSKLRG002 Identify strategies to respond to short and simple workplace problems Certificate III Units of competency BSBTEC301 Design

Units of competency BSBTEC301 Design and produce business documents BSBTEC302 Design and produce spreadsheets BSBTEC203 Research using the internet BSBTEC303 Create electronic presentations * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency CHCCDE002 Develop and implement community programs CHCCDE003 Work within a community development framework HLTAHW021 Provide nutrition guidance for specific health care HLTAHW053 Address impact of food security on community health CHCEDU008 Share health information If you require RPL Kits with comprehensive benchmarking

Core units AMPCOR202 Apply hygiene and sanitation practices AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry FBPOPR2069 Use numerical applications in the workplace Electives AMPCOR201 Maintain personal equipment 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 AMPR106 Process sales transactions AMPR203 Select

diseases and disorders Group C AHCCHM304 Transport and store chemicals Group E AHCCHM307 Prepare and apply chemicals to control pest

CPCCCM2008B Erect and dismantle restricted height scaffolding

ERF Checklist-FSKLRG002 Identify strategies to respond to short and simple workplace problems Certificate III Units of competency BSBTEC301 DesignPlease contact us for more information!