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specifications
Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPCHE4001 Prepare and present cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency RIICRC314D Handle concrete materials RIICRC322D Receive
Units of competency SITXFSA001 Use hygienic practices for food safety * We can develop additional elective units that are not listed on request (Please contact us for further information)
Assessment Kit-CPPREP4001 Prepare for professional practice in real estate Certificate IV specificationsOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of
