Unit Knowledge Guide-RIICCM201D Carry out measurements and calculations Self-Study Guide maintain and modify customer premises

maintain and modify customer premises communications cabling: ACMA Open Rule If you require RPL Kits with comprehensive benchmarking

Core units 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 AMPX201 Prepare and operate bandsaw AMPX216 Operate mincer AMPX209 Sharpen knives AMPA2070 Identify cuts and specifications AMPA2071 Pack meat products If you require RPL Kits with comprehensive benchmarking

Units of competency AURETU007 Overhaul air conditioning and HVAC system compressors If you require RPL Kits with comprehensive benchmarking

Core units BSBWHS501 Ensure a safe workplace ICTDBS504 Integrate database with a website ICTICT418 Contribute to copyright

evaluate and control food safety hazards FBPFST5006 Apply food microbiological techniques and analysis FBPFST6001 Develop

Unit Knowledge Guide-RIICCM201D Carry out measurements and calculations Self-Study Guide maintain and modify customer premisesOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner