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Core units MEM06007 Perform basic incidental heat/quenching
Units of competency FBPFST4014 Apply sensory analysis in food and/or beverage production FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages FBPTEC4022 Prepare starter cultures for fermentation FBPTEC4003 Control food contamination and spoilage FBPTEC4023 Control and monitor fermentation * We can develop additional elective units that are not listed on request (Please contact us for further information)
Type C Buildings BSBPMG422 Apply project quality management techniques CPCCBC4053 Apply building codes and standards to the construction process for Class 2 to 9
analyse and interpret threat data ICTCYS610 Protect critical infrastructure for organisations ICTNWK536 Plan
Core units BSBCUS401 Coordinate implementation of customer service strategies BSBLED401 Develop teams and individuals BSBWHS401 Implement and monitor WHS policies
SCORM Compliant Package-AHCMOM204 Undertake operational maintenance of machinery BSB Core units MEM06007 Perform basic* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.