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Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPCHE4001 Prepare and present cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)
present and debate ideas BSBMKG431 Assess marketing opportunities BSBMKG434 Promote products and services BSBCRT413 Collaborate in creative processes If you require RPL Kits with comprehensive benchmarking
Units of competency MSMTMVER401 Verify weighing instruments MSMTMREF301 Use and maintain reference standards If you require RPL Kits with comprehensive benchmarking
Comprehensive LLND Assessment
ERF Checklist-BSBINS515 Participate in archiving activities HLTINFCOV001 Units of competency SIRRFSA001 HandlePlease contact us for more information!
