Unit Knowledge Guide-HLTSTE008 Monitor quality of cleaning, sterilisation and packaging processes PSP gouging and shaping MEM05009 Perform

gouging and shaping MEM05009 Perform automated thermal cutting MEM05010 Apply fabrication

eggs and farinaceous dishes SITHCCC031 Prepare vegetarian and vegan dishes SITHCCC035 Prepare poultry dishes SITHCCC036 Prepare meat dishes SITHCCC037 Prepare seafood dishes SITHCCC041 Produce cakes

Units of competency ICTICT435 Create technical documentation BSBTEC301 Design and produce business documents CUAWRT404 Perform writing and editing tasks If you require RPL Kits with comprehensive benchmarking

assess and control safety risks SITXCOM007 Show social and cultural sensitivity If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-HLTSTE008 Monitor quality of cleaning, sterilisation and packaging processes PSP gouging and shaping MEM05009 PerformOur 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