Training and Assessment Strategy-CHCSS00066 Client-oriented service delivery skill set Certificate I test and apply materials and

test and apply materials and technologies for design projects MSFFDM5013 Work collaboratively on design projects Elective units BSBESB406 Establish operational strategies and procedures for new business ventures BSBLEG525 Apply legal principles in intellectual property law matters BSBLDR523 Lead and manage effective workplace relationships BSBMKG541 Identify and evaluate marketing opportunities BSBPEF501 Manage personal and professional development BSBPMG430 Undertake project work BSBSTR501 Establish innovative work environments BSBTWK401 Build and maintain business relationships CUAACD314 Make scale models CUAACD537 Refine 3-D design ideas and processes CUAACD508 Refine model making skills * We can develop additional elective units that are not listed on request (Please contact us for further information)

manage and maintain quality systems for food processing FBPFSY4001 Supervise and maintain a food safety plan FBPFSY5001 Develop a HACCP-based food safety plan FBPTEC4007 Describe and analyse data using mathematical principles MSL975038 Conduct sensory analysis MSMENV472 Implement and monitor environmentally sustainable work practices Elective units FBPFST5003 Construct a process control chart for a food processing operation FBPFST5004 Specify and monitor the nutritional value of processed food FBPFST5007 Monitor the development and implementation of a food QA system FBPFST5008 Develop a new food product FBPFST5009 Implement and review the processing of market milk and related products FBPFST5010 Implement and review the preparation of milk for processing FBPFST5011 Implement and review the processing of chocolate and sugar-panned products FBPFST5012 Implement and review the processing of aerated confectioneries FBPFST5013 Implement and review the production of gums and jellies * We can develop additional elective units that are not listed on request (Please contact us for further information)

evaluate and control food safety hazards FBPPPL3003 Participate in improvement processes FBPPPL4007 Manage internal audits FBPTEC4001 Determine handling processes for perishable food items FBPTEC4002 Apply principles of food packaging FBPTEC4004 Apply basic process engineering principles to food processing FBPTEC4005 Apply an understanding of food additives FBPTEC4006 Apply an understanding of legal requirements of food production FBPTEC4008 Participate in product recalls * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency HLTAHW025 Provide information and strategies in health care HLTAHW051 Respond to loss

Core units SIRXCOM001 Communicate in the workplace to support team and customer outcomes SIRXIND001 Work effectively in a service environment SIRXWHS001 Work safely Elective units FSKDIG002 Use digital technology for routine and simple workplace tasks (c) SIRXIND003 Organise personal work requirements * We can develop additional elective units that are not listed on request (Please contact us for further information)

Training and Assessment Strategy-CHCSS00066 Client-oriented service delivery skill set Certificate I test and apply materials andYou 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.