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Units of competency CUACNM311 Move and store collection material CUAPRE401 Implement preventive conservation activities BSBINS604 Contribute to collection management BSBINS601 Manage knowledge and information If you require RPL Kits with comprehensive benchmarking
Our unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package
Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITXFSA005 Use hygienic practices for food safety SITXINV006 Receive
policies and procedures in the construction industry CPCCVE1011A Undertake a basic construction project Electives CPCCCM1015A Carry out measurements and calculations CPCCCM1016 Identify requirements for safe tilt-up work CPCCCM2004A Handle construction materials If you require RPL Kits with comprehensive benchmarking
sew and net meat If you require RPL Kits with comprehensive benchmarking
Training and Assessment Strategy-SIRSS00034 Supervise and Manage WHS in Retail Skill Set CHC Units of competency CUACNM311 MoveYou 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.
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