Learner Resources-AMPR319 Locate, identify and assess meat cuts New Arrival Units of competency CUAAIR311 Present

Units of competency CUAAIR311 Present programs on-air CUAPOS311 Edit video and audio content for social media CUASOU415 Record sound CUAPPM312 Plan and prepare program content * We can develop additional elective units that are not listed on request (Please contact us for further information)

pastries and breads Group C SITHPAT006 Produce desserts Group C SITXFSA002 Participate in safe food handling practices Group C SITHFAB002 Provide responsible service of alcohol Group C SITHIND002 Source and use information on the hospitality industry Group C SITXWHS001 Participate in safe work practices OTP SITXINV002 Maintain the quality of perishable items Additional electives SITHIND001 Use hygienic practices for hospitality service SITHKOP005 Coordinate cooking operations BSBRES401 Analyse and present research information BSBFIA401 Prepare financial reports SITHFAB005 Prepare and serve espresso coffee SITXHRM002 Roster staff HLTAID003 Provide first aid (Hospitality) If you require RPL Kits with comprehensive benchmarking

Core units CUADES302 Explore and apply the creative design process to 2D forms CUADES303 Explore and apply the creative design process to 3D forms CUADES512 Establish

Units of competency AURHTX103 Diagnose and repair heavy vehicle automatic transmissions AURETR144 Diagnose and repair integrated engine and transmission management systems AURTTX009 Overhaul automatic transmissions * We can develop additional elective units that are not listed on request (Please contact us for further information)

assemble and dismantle utilities industry components UEPMNT001 Carry out routine work activities in an electricity supply industry generation environment UEPOPS009 Conduct minor electrical maintenance UEPOPS046 Maintain battery banks and cells UEPOPS121 Perform plant lubrication UEPOPS142 Transport plant and equipment If you require RPL Kits with comprehensive benchmarking

Learner Resources-AMPR319 Locate, identify and assess meat cuts New Arrival Units of competency CUAAIR311 PresentOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all