Assessment Kit-FNSORG512 Develop, implement and monitor policy and procedures Ready for sale identify and assess meat cuts

identify and assess meat cuts AMPR320 Assess and address customer preferences AMPR322 Prepare and produce value added products AMPX304* Prepare primal cuts Elective units AMPR108 Monitor meat temperature from receival to sale AMPR210 Receive meat product AMPR323 Break small stock carcases for retail sale AMPR309 Bone and fillet poultry AMPR312 Bone game meat AMPR315 Utilise the Meat Standards Australia system to meet customer requirements AMPR313 Order stock in a meat enterprise * We can develop additional elective units that are not listed on request (Please contact us for further information)

machinery and equipment AHCNSY403 Plan a growing-on program BSBOPS304 Deliver and monitor a service to customers BSBOPS403 Apply business risk management processes * We can develop additional elective units that are not listed on request (Please contact us for further information)

The learner guides have been aligned to learner cohorts

Core units AVIM0003 Conduct aeronautical knowledge training and flight training AVIM0004 Conduct training for the issue of an endorsement AVIM0005 Facilitate non-technical skills instruction TAEASS401 Plan assessment activities and processes TAEASS402 Assess competence TAEASS403 Participate in assessment validation TAEASS502 Design and develop assessment tools TAEDEL401 Plan

Core units VU23529 Analyse and participate in complex conversations VU23540 Present and listen to complex oral presentations in an employment or professional context Specilisation Units (2) BSBWRT411 Write complex documents VU23544 Critically read and write complex descriptive texts in a professional context General Electives (4) BSBTEC302 Design and produce spreadsheets BSBINS302 Organise workplace information BSBTEC301 Design and produce business documents BSBTWK401 Build and maintain business relationships * We can develop additional elective units that are not listed on request (Please contact us for further information)

Assessment Kit-FNSORG512 Develop, implement and monitor policy and procedures Ready for sale identify and assess meat cutsOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment 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