ERF Checklist-SHBBSPA006 Provide spa therapies MSM Units of competency ICTNWK540 Design

Units of competency ICTNWK540 Design

Select timbers for furniture production MSMSUP390 Use structured problem-solving tools BSBOPS304 Deliver and monitor a service to customers CPCCJN3003 Manufacture components for doors

manage and maintain quality systems for food processing FBPFSY4001 Supervise and maintain a food safety plan FBPFSY5001 Develop a HACCP-based food safety plan FBPTEC4007 Describe and analyse data using mathematical principles MSL975038 Conduct sensory analysis MSMENV472 Implement and monitor environmentally sustainable work practices Elective units BSBPMG430 Undertake project work FBPCHE5002 Produce acid-coagulated soft cheese FBPCHE5003 Produce a range of rennet-coagulated cheeses FBPCHE5004 Produce acid and heat coagulated cheese FBPCHE5009 Carry out sampling and interpret tests for cheese production FBPFST4006 Apply food preservation technologies FBPFST5003 Construct a process control chart for a food processing operation FBPFST5004 Specify and monitor the nutritional value of processed food FBPFST5007 Monitor the development and implementation of a food QA system If you require RPL Kits with comprehensive benchmarking

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Core units BSBCOM602 Develop and create compliance requirements BSBCOM603 Plan and establish compliance management systems BSBRSK501 Manage risk FNSORG512 Develop

ERF Checklist-SHBBSPA006 Provide spa therapies MSM Units of competency ICTNWK540 DesignPlease contact us for more information!