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Units of competency MSS017010 Determine process loss through mass or energy balancing * We can develop additional elective units that are not listed on request (Please contact us for further information)
Assessment Pack (Student)
Core units BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks
service and maintain variable refrigerant flow air conditioning systems * We can develop additional elective units that are not listed on request (Please contact us for further information)
Learning and Assessment Kit-CPCCPB3017 Rectify faults in drywall applications SCORM Units of competency MSS017010 DetermineOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to
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