RPL Kit-RII32226 Certificate III in Well Servicing Operations SHB identify and assess meat cuts

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 * We can develop additional elective units that are not listed on request (Please contact us for further information)

quotes and tenders AHCWHS503 Manage workplace health and safety processes AHCWRK520 Develop workplace policy and procedures for environment and sustainability * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHKOP005 Coordinate cooking operations SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXINV004 Control stock SITXWHS003 Implement and monitor work health and safety practices Elective units SITHIND004 Work effectively in hospitality service Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHCCC007 Prepare stocks

Our assessment resources include: Assessment Pack (Student)

Units of competency BSBTEC301 Design and produce business documents BSBTEC302 Design and produce spreadsheets BSBTEC203 Research using the internet BSBTEC303 Create electronic presentations If you require RPL Kits with comprehensive benchmarking

RPL Kit-RII32226 Certificate III in Well Servicing Operations SHB identify and assess meat cutsOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information