Learning and Assessment Kit-UEE20720 Certificate II in Data and Voice Communications Course Units of competency FBPBPG4002 Manage

Units of competency FBPBPG4002 Manage filling and packaging of fermented beverages FBPTEC4012 Manage raw materials FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPTEC4014 Manage cellar operations FBPTEC3003 Filter fermented beverages FBPTEC4013 Manage wort production for brewing * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units HLTAID011 Provide first aid MSFGG2014 Cut thin glass by hand MSFGG2015 Process glass by basic machines MSFGG3039 Manually move glass MSFGN2001 Make measurements and calculations MSMENV272 Participate in environmentally sustainable work practices MSMSUP102 Communicate in the workplace MSMSUP106 Work in a team Elective units MSMWHS200 Work safely MSFGG2013 Move single glass sheets by mechanical means MEM30031A Operate computer-aided design (CAD) system to produce basic drawing elements MSFGG3024 Form glass MSFGG3025 Apply patterns and designs to glass MSFGG3023 Apply and handle films MSFGG3031 Cut thick glass MSFDG3002 Prepare and install architectural engineered leadlight and stained glass MSFDG3003 Paint and fire glass MSFGG3038 Conduct commercial and structural reglazing MSFDG3001 Protect leadlight and stained glass MSFGG3031 Cut thick glass MSFGG4017 Apply standards and codes of practice for the glass and glazing industry MSFGG4024 Assess designed glass conservation requirements MSFGG4025 Apply innovation in contemporary designed glass * We can develop additional elective units that are not listed on request (Please contact us for further information)

dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHKOP009 Clean kitchen premises and equipment SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

tools and equipment to preserve biosecurity AHCBIO204 Follow site biosecurity procedures AHCDRG202 Maintain drainage systems AHCINF203 Maintain properties and structures AHCMOM202 Operate tractors * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learning and Assessment Kit-UEE20720 Certificate II in Data and Voice Communications Course Units of competency FBPBPG4002 ManageOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to