ERF Checklist-CPCCBS6102 Research and evaluate construction methods and materials for Class 2 to 9 buildings to 3 storeys Qualification Before we commence writing our

Before we commence writing our learner guides we identify the requirements of the training package/accredited course and collect feedback from industry

The trainer assessment pack includes benchmark answers and evidence criteria used to assess the student’s competence (i

present and debate ideas BSBCRT402 Collaborate in a creative process BSBDES301 Explore the use of colour BSBDES305 Source and apply information on the history and theory of design BSBDES401 Generate design solutions BSBDES403 Develop and extend design skills and practice BSBMGT402 Implement operational plan BSBSMB420 Evaluate and develop small business operations BSBWOR204 Use business technology CPPBDN4001 Research and evaluate construction materials and methods for building design projects If you require RPL Kits with comprehensive benchmarking

CHCDIV001 Work with diverse people

Core units AMPCOR202 Apply hygiene and sanitation practices AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry Electives AMPX202 Clean work area during operations FBPOPR2069 Use numerical applications in the workplace AMPX209 Sharpen knives AMPX210* Prepare and slice meat cuts AMPX211* Trim meat to specifications AMPX212 Package product using automatic packing and labelling equipment AMPX213 Despatch meat product AMPX214 Package meat and smallgoods product for retail sale AMPX207 Vacuum pack product AMPS300 Operate mixer or blender unit AMPS301 Cook

ERF Checklist-CPCCBS6102 Research and evaluate construction methods and materials for Class 2 to 9 buildings to 3 storeys Qualification Before we commence writing ourPlease contact us for more information!