Training And Assessment Strategy-FBP30117 Certificate III in Food Processing UEG Units of competency CHCCCS015 Provide

Units of competency CHCCCS015 Provide individualised support CHCCCS025 Support relationships with carers and families CHCCOM002 Use communication to build relationships CHCMGT001 Develop

egg and farinaceous dishes BSBSUS201 Participate in environmentally sustainable work practices Additional Electives SITXFSA002 Participate in safe food handling practices HLTAID003 Provide first aid * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units CUAACD301 Produce drawings to communicate ideas SIRRMER004 Develop visual merchandising creative concepts SIRRMER005 Implement visual merchandising concepts SIRRMER006 Achieve visual merchandising targets SIRRMER007 Design and install visual merchandising displays SIRRMER010 Style using visual merchandising aids SIRRMER011 Design and install merchandise signage SIRXWHS002 Contribute to workplace health and safety Elective units BSBDES301 Explore the use of colour BSBDES302 Explore and apply the creative design process to 2D forms BSBDES303 Explore and apply the creative design process to 3D forms BSBDES305 Source and apply information on the history and theory of design CUAACD302 Produce computer-aided drawings CUADIG304 Create visual design components CUADRA301 Produce drawings SIRXECM002 Prepare digital content * We can develop additional elective units that are not listed on request (Please contact us for further information)

Elective units BSBADM405 Organise meetings Group A BSBFIA401 Prepare financial reports Group A BSBITU402 Develop and use complex spreadsheets Group A BSBWRT401 Write complex documents Group A BSBITU404 Produce complex desktop published documents Group A BSBCMM401 Make a presentation Group B BSBFIA412 Report on financial activity Group B BSBSUS401 Implement and monitor environmentally sustainable work practices Group B BSBRES411 Analyse and present research information Group C BSBCUS402 Address customer needs Group C * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBMED301 Interpret and apply medical terminology appropriately CHCCOM005 Communicate and work in health or community services CHCDIV001 Work with diverse people HLTAHA027 Assist with an allied health program HLTAHA049 Recognise impact of health conditions HLTINF006 Apply basic principles and practices of infection prevention and control HLTWHS001 Participate in workplace health and safety Elective units CHCAGE007 Recognise and report risk of falls CHCAGE011 Provide support to people living with dementia CHCCCS002 Assist with movement CHCCCS006 Facilitate individual service planning and delivery CHCCCS020 Respond effectively to behaviours of concern * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training And Assessment Strategy-FBP30117 Certificate III in Food Processing UEG Units of competency CHCCCS015 ProvideYou 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.