ERF Checklist-FBP40321 Certificate IV in Food Processing CHC SISOCYT001 Set up

SISOCYT001 Set up

Units of competency BSBMED301 Interpret and apply medical terminology appropriately BSBMED401 Manage patient recordkeeping system BSBMED303 Maintain patient records BSBMED302 Prepare and process medical accounts BSBMED305 Apply the principles of confidentiality

Core units AMPCOR201 Maintain personal equipment AMPCOR202 Apply hygiene and sanitation practices AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry 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 AMPR203 Select

Type C Buildings BSBPMG422 Apply project quality management techniques CPCCBC4053 Apply building codes and standards to the construction process for Class 2 to 9

Core units BSBRES801 Initiate and lead applied research TAELLN811 Analyse policy and formulate strategic language

ERF Checklist-FBP40321 Certificate IV in Food Processing CHC SISOCYT001 Set upPlease contact us for more information!