Learner Guide-AHCPMG202 Treat plant pests, diseases and disorders FBP Core units BSBCMM401 Make a

Core units BSBCMM401 Make a presentation BSBDES501 Implement design solutions BSBDES502 Establish

assess and control safety risks HLTAID003 Provide first aid SITHIND002 Source and use information on the hospitality industry

implement and evaluate an incident response plan Group G ICTSAS530 Use network tools Group O ICTNWK536 Plan

Core units FDFFS2001A Implement the food safety program and procedures FDFFS3001A Monitor the implementation of quality and food safety programs FDFOHS3001A Contribute to OHS processes FDFOP2064A Provide and apply workplace information MSMENV272 Participate in environmentally sustainable work practices Elective units FDFOP3003A Operate interrelated processes in a production system AHCPHT401 Assess olive oil for style and quality AMPP301 Operate a poultry carcase delivery system AMPP302 Debone and fillet poultry product (manually) FBPCHE3001 Conduct cheese making operations FBPCHE3002 Carry out processes for a range of artisan cheeses FBPOPR2004 Operate a beer packaging process FBPOPR2005 Operate a beer filling process FBPOPR3001 Control contaminants and allergens in the workplace FBPOPR3002 Prepare food products using basic cooking methods FBPOPR3003 Identify cultural

engaging and compliant classroom or webinar delivery of a qualification or unit

Learner Guide-AHCPMG202 Treat plant pests, diseases and disorders FBP Core units BSBCMM401 Make aOur learner guides contain everything you need to begin training your learners. The learner guides 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 best practice holistic delivery We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce