Vocational Placement Kit-BSBHRM615 Contribute to the development of diversity and inclusion strategies CRICOS Forms Evidence criteria used to assess

Evidence criteria used to assess the competence of the student

Implementing blended learning models combining traditional and digital approaches

Core units MSMENV272 Participate in environmentally sustainable work practices MSMSUP200 Achieve work outcomes MSMSUP210 Process and record information MSMWHS200 Work safely Elective units PMAOPS500 Optimise production systems PMAOPS501 Provide operational expertise to a project team MSMWHS503 Maintain WHS management system MSMWHS510 Manage risk MSL954004 Obtain representative samples in accordance with sampling plan MSMENV472 Implement and monitor environmentally sustainable work practices If you require RPL Kits with comprehensive benchmarking

Units of competency FBPCHE5008 Ripen artisan cheese FBPFST4014 Apply sensory analysis in food and/or beverage production FBPCHE5006 Produce rennet coagulated artisan cheese FBPTEC4003 Control food contamination and spoilage FBPCHE5005 Produce lactic acid coagulated artisan cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency PSPRAD001 Work safely in a radiation environment * We can develop additional elective units that are not listed on request (Please contact us for further information)

Vocational Placement Kit-BSBHRM615 Contribute to the development of diversity and inclusion strategies CRICOS Forms Evidence criteria used to assessA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.