SCORM Compliant Package-BSBADM302 Produce text from notes HLT assess and control safety risks

assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements

Units of competency FBPBPG4002 Manage filling and packaging of fermented beverages FBPTEC4012 Manage raw materials FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPTEC4014 Manage cellar operations FBPTEC3003 Filter fermented beverages FBPTEC4013 Manage wort production for brewing * We can develop additional elective units that are not listed on request (Please contact us for further information)

ethics and privacy policies in ICT environments ICTSAS527 Manage client problems Elective units ICTCYS407 Gather

Core units BSBAUD503 Lead a quality audit BSBAUD504 Report on a quality audit FBPAUD4001 Assess compliance with food safety programs FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify

Units of competency CHCMGT001 Develop

SCORM Compliant Package-BSBADM302 Produce text from notes HLT assess and control safety risks* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.