ERF Checklist-FBP40321 Certificate IV in Food Processing CHC LLND Applicant Assessment - Qualification-specific

LLND Applicant Assessment - Qualification-specific ACSF-based assessment tasks

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 BSBLED401 Develop teams and individuals FWPCOR3203 Evaluate fire potential and prevention FWPCOR4201 Monitor safety

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

Units of competency AHCPER303 Maintain integrated plant and animal systems AHCPER301 Research and communicate information on permaculture principles and practices AHCPER321 Demonstrate permaculture practices to small groups of learners AHCPER316 Select plant and animal species for permaculture systems * We can develop additional elective units that are not listed on request (Please contact us for further information)

ERF Checklist-FBP40321 Certificate IV in Food Processing CHC LLND Applicant Assessment - Qualification-specificPlease contact us for more information!