Training and Assessment Strategy-SITSS00055 Responsible Service of Alcohol Skill Set FSK weigh and package meat for

weigh and package meat for sale AMPR212 Clean a meat retail work area AMPX209 Sharpen knives FBPOPR2069 Use numerical applications in the workplace AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPR201* Break and cut product using a bandsaw AMPR202* Provide advice on cooking and storage of meat products AMPR204 Package products using manual packing and labelling equipment AMPR205* Use basic methods of meat cookery AMPR208 Make and sell sausages AMPR209* Produce and sell value-added products AMPX201 Prepare and operate bandsaw AMPX210* Prepare and slice meat cuts AMPX211* Trim meat to specifications AMPR301* Prepare specialised cuts AMPR302 Assess carcase or product quality AMPR303 Calculate yield of carcase or product AMPR304 Manage stock AMPR305* Meet customer needs AMPR306 Provide advice on nutritional role of meat AMPR307 Merchandise products

Core units CPCCOM1012 Work effectively and sustainably in the Construction Industry CPCCOM1013 Plan and organise work CPCCOM1015 Carry out measurements and calculations CPCCVE1011 Undertake a basic construction project CPCCWHS2001 Apply WHS requirements

Fully mapped to training package requirements

configure and test internet protocol networks ICTSAS312 Provide basic system administration * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training and Assessment Strategy-SITSS00055 Responsible Service of Alcohol Skill Set FSK weigh and package meat forYou 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.