Learner Guide-CPCCRT3003 Repair and replace valleys, valley irons and flashings AUR Evidence criteria used to assess

Evidence criteria used to assess the competence of the student

Core units BSBTWK501 Lead diversity and inclusion SITHASC020 Prepare dishes using basic methods of Asian cookery SITHASC021 Prepare Asian appetisers and snacks SITHASC022 Prepare Asian stocks and soups SITHASC023 Prepare Asian sauces

Units of competency HLTFSE005 Apply and monitor food safety requirements HLTFSE007 Oversee the day-to-day implementation of food safety in the workplace HLTFSE001 Follow basic food safety practices If you require RPL Kits with comprehensive benchmarking

Units of competency AURETU007 Overhaul air conditioning and HVAC system compressors * We can develop additional elective units that are not listed on request (Please contact us for further information)

weeds and diseases AHCECR301 Maintain native ecosystem areas AHCLSK227

Learner Guide-CPCCRT3003 Repair and replace valleys, valley irons and flashings AUR Evidence criteria used to assessOur 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