Training and Assessment Strategy-FBPSS00043 Artisan Food and Beverage Fermenter Skill Set Training And Assessment Strategy Core units CPCCCM2012 Work safely

Core units CPCCCM2012 Work safely at heights CPCCCM3003 Work safely around electrical sources

Units of competency AHCBUS408 Operate within a budget framework AHCBUS406 Administer finance

identify and assess meat cuts AMPR320 Assess and address customer preferences AMPR322 Prepare and produce value added products AMPX304* Prepare primal cuts Elective units AMPR108 Monitor meat temperature from receival to sale AMPR210 Receive meat product AMPR323 Break small stock carcases for retail sale AMPR309 Bone and fillet poultry AMPR312 Bone game meat AMPR315 Utilise the Meat Standards Australia system to meet customer requirements AMPR313 Order stock in a meat enterprise If you require RPL Kits with comprehensive benchmarking

Units of competency AHCMOM202 Operate tractors FBPVIT2013 Recognise disorders and identify pests and diseases FBPVIT2008 Train vines FBPVIT2018 Support mechanical harvesting operations FBPVIT2015 Carry out basic canopy maintenance FBPVIT2014 Perform pest control activities FBPWIN2001 Perform effectively in a wine industry workplace BSBWHS301 Maintain workplace safety FBPVIT2003 Hand prune vines AHCCHM101 Follow basic chemical safety rules AHCCHM201 Apply chemicals under supervision FBPVIT2011 Operate vineyard equipment If you require RPL Kits with comprehensive benchmarking

Training and Assessment Strategy-FBPSS00043 Artisan Food and Beverage Fermenter Skill Set Training And Assessment Strategy Core units CPCCCM2012 Work safelyYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.