Training and Assessment Strategy-SIT30125 Certificate III in Tourism AUR Units of competency BSBINN601 Lead

Units of competency BSBINN601 Lead and manage organisational change CHCMGT001 Develop

Assessments are mapped to the Australian Core Skills Framework (ACSF) at levels suitable for postgraduate vocational learners (typically Level 4-5)

identify and assess meat cuts AMPR320 Assess and address customer preferences AMPR322 Prepare and produce value added products AMPX304* Prepare primal cuts Elective units AMPR108 Monitor meat temperature from receival to sale AMPR210 Receive meat product AMPR323 Break small stock carcases for retail sale AMPR309 Bone and fillet poultry AMPR312 Bone game meat AMPR315 Utilise the Meat Standards Australia system to meet customer requirements AMPR313 Order stock in a meat enterprise If you require RPL Kits with comprehensive benchmarking

Units of competency ICTICT435 Create technical documentation BSBTEC301 Design and produce business documents CUAWRT404 Perform writing and editing tasks * We can develop additional elective units that are not listed on request (Please contact us for further information)

manage and maintain quality systems for food processing FBPFSY5001 Develop a HACCP-based food safety plan FBPTEC4006 Apply an understanding of legal requirements of food production FBPTEC4007 Describe and analyse data using mathematical principles Electives BSBAUD511 Initiate quality audits FBPFSY4003 Perform an allergen risk review FBPAUD5001* Audit bivalve mollusc growing and harvesting processes FBPAUD5002* Audit a cook chill process FBPAUD5003* Audit a heat treatment process * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training and Assessment Strategy-SIT30125 Certificate III in Tourism AUR Units of competency BSBINN601 LeadYou 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.