Training And Assessment Strategy-MSF40418 Certificate IV in Glass and Glazing Certificate II store and maintain stock SITXWHS005

store and maintain stock SITXWHS005 Participate in safe work practices Elective units SITHASC026 Prepare curry pastes and powders SITHASC031 Prepare sushi SITHASC034 Prepare Chinese roast meat and poultry dishes SITHASC035 Prepare tandoori dishes SITHCCC026 Package prepared foodstuffs SITHCCC032 Produce cook-chill and cook-freeze foods SITXWHS006 Identify hazards

CPCCCA2011A Handle carpentry materials

Units of competency FBPCHE5008 Ripen artisan cheese FBPFST4014 Apply sensory analysis in food and/or beverage production FBPCHE5006 Produce rennet coagulated artisan cheese FBPTEC4003 Control food contamination and spoilage FBPCHE5005 Produce lactic acid coagulated artisan cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)

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Please note: This is not a learner guide

Training And Assessment Strategy-MSF40418 Certificate IV in Glass and Glazing Certificate II store and maintain stock SITXWHS005You 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.