LLND Kit-BSBMGT517 Manage operational plan Qualification health and work practices Elective

health and work practices Elective units SHBBBOS004 Provide aromatherapy massages SHBBBOS005 Use reflexology relaxation techniques in beauty treatments SHBBCCS002 Prepare personalised aromatic plant oil blends for beauty treatments SHBBSPA003 Provide stone therapy massages SHBBSPA004 Provide Indian head massages for relaxation BSBSMB304 Determine resource requirements for the micro business BSBSMB403 Market the small business BSBSMB404 Undertake small business planning BSBSMB405 Monitor and manage small business operations BSBSMB406 Manage small business finances SHBBBOS004 Provide aromatherapy massages SHBBBOS005 Use reflexology relaxation techniques in beauty treatments * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AMPA3116 Supervise meat packing operation AMPCOR201 Maintain personal equipment AMPCOR202 Apply hygiene and sanitation practices AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry Electives AMPA3072* Perform carcase Meat Hygiene Assessment AMPA3073 Perform process monitoring for Meat Hygiene Assessment AMPA3074 Perform boning room Meat Hygiene Assessment AMPA3117 Oversee product loadout AMPX301 Assess product in chillers AMPX308 Follow and implement an established work plan AMPX309 Identify and repair equipment faults AMPX310 Perform pre-operations hygiene assessment AMPX311 Monitor production of packaged product to customer specifications AMPX404 Conduct an internal audit of a documented program MSMSUP300 Identify and apply process improvements If you require RPL Kits with comprehensive benchmarking

Trainer/Assessor Assessment Pack The trainer assessment pack includes benchmark answers and evidence criteria used to assess the student's competence (i

procedures and programs to meet legislative requirements FBPFST4004 Perform microbiological procedures in the food industry FBPFST4011 Apply the principles of nutrition to food processing FBPFSY4001 Supervise and maintain a food safety plan FBPTEC4003 Control food contamination and spoilage skills FBPTEC4007 Describe and analyse data using mathematical principles MSL974020 Perform food tests MSMENV472 Implement and monitor environmentally sustainable work practices Elective units FBPAUD4001 Assess compliance with food safety programs FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPCHE5002 Produce acid-coagulated soft cheese FBPCHE5003 Produce a range of rennet-coagulated cheeses FBPCHE5004 Produce acid and heat coagulated cheese FBPFSY3001 Monitor the implementation of quality and food safety programs SIRRFSA001 Handle food safely in a retail environment FBPFST4008 Preserve food in cans or sealed containers FBPFST4009 Label foods according to legislative requirements FBPFST4010 Apply sensory analysis in food processing FBPFST4012 Apply water management principles to the food industry * We can develop additional elective units that are not listed on request (Please contact us for further information)

LLND Kit-BSBMGT517 Manage operational plan Qualification health and work practices ElectiveEmpower Your Learners with Foundational Excellence In todays evolving vocational education and training environment, the identification and support of learners Language, Literacy, Numeracy, and Digital (LLND) skills are crucial for both compliance and learner success. CAQAs LLND Kit is a complete, audit ready assessment and support solution designed to help Registered Training Organisations (RTOs) identify, assess, and strengthen these foundational