Training and Assessment Strategy-AMP20117 Certificate II in Meat Processing (Food Services) SIF Core units CPCCCM2012 Work safely

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

slicing and wrapping process FBPOPR2055 Freeze dough FBPOPR2037 Operate a filtration process FBPOPR2038 Operate a grinding process FBPOPR2039 Operate a frying process * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency FWPCOT3226 Assess timber for manufacturing potential FWPCOR2205 Follow WHS policies and procedures TLID1001 Shift materials safely using manual handling methods FWPTMM2205 Cut material to length and angles FWPCOT3234 Cut material using CNC sizing machines * We can develop additional elective units that are not listed on request (Please contact us for further information)

engineering or related environment MEM16008A Interact with computing technology MEM18001C Use hand tools MEM18002B Use power tools/hand held operations MSMENV172 Identify and minimise environmental hazards MSMOPS100 Use equipment * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training and Assessment Strategy-AMP20117 Certificate II in Meat Processing (Food Services) SIF 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.