Follow the safety directions of supervisors
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Food Safety Program
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Following Hygiene Procedures Correctly and Consistently
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Appropriate Handling of Pests and Garbage
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Infectious Diseases
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Issues and Breaches of Health, Safety and Security Procedures
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Participate in the Organisation's OHS Practices
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Personal Hygiene
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Personal Protection
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Preparation of meat, poultry and seafood, dairy, dry goods, fruit and vegetables
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Prepare and use equipment
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Prevent Cross Contamination
Use of e-learning tools for 3 units of Certificate III in Hospitality
(Commercial Cookery) for apprentice cooks. These units are the first 3 units to be
studied in the program and to be available on line can reduce the face to face learning
time and enable the apprentice to commence study while waiting to commence trade
school.
Develop an exercise program for a beginner client
In developing a fitness program different types of exercises are
combined into sessions that meet the clients' fitness goals and capabilities. In this
scenario the learner uses the results of screening tests to develop a fitness program for a
beginner client. As you start to plan a fitness program make sure you understand the
implications that the client's health and fitness status will have on the way the program is
developed. You will need to consider th
Operate ride on vehicles
There is a wide range of ride on vehicles used in the
horticulture industry. Each is designed and suited for specific tasks. This resource
supports the learning required to 'Operate ride on vehicles' and addresses pre-start
checks, operation and routine maintenance for ride on vehicles.
Develop a Business Plan for the Transport Industry: Study Guide
Study guide for Develop a Business Plan for the Transport Industry.
Methods of presetting material
Presetting involves bending the ends of material before it is formed into a cylindrical or conical shape. Presetting is important because it ensures the product will be uniform in shape and will have a smooth transition at the seams. When a cylinder is made using pyramid rolls, the ends remain flat. This is because when the material passes through the rollers, it doesn't start to bend until after it gets to the last roller on the machine. The extra material is cut off to ensure a smooth join.
Press a transitional shape
A press brake is used to form straight line bends in sheet-metal and plate. Press brakes are adjustable which means that the depth of the stroke can be varied throughout operation. Once it is accurately adjusted, start forming the transition using the correct pressing sequence. The finished transitional shape is checked with templates and by laying it over an identical layout on a flat surface to ensure that the corners are square (90 degrees), there is no twisting, the round end is the correct
Plan for minimal Environment Impact Practices
This unit is about planning for minimal environmental impact. It is of a practical nature - you will need to show your understanding of the unit competencies in practical ways, that is, in the field and over a period of time. It covers the knowledge and skills to plan outdoor activities to ensure that minimal environmental impact occurs. At the end of your study, you should understand key ecological concepts and identify sources and types of environmental impact. You will become aware of land ma
Internal Quality Auditing: Learners Guide
Study Guide. This unit describes the performance outcomes, skills and knowledge required to prepare for and participate in a quality audit as a member of a quality audit team. The process includes reviewing designated documentation; identifying and developing checklists and audit related documentation; preparing audit schedules; gathering, analysing and evaluating information; and reporting findings to the lead auditor.
Advanced Quality Concepts: Study Guide
Study Guide. This unit is designed to help you meet the requirements of the module Advanced Quality Concepts. It has the following learning outcomes: Discuss the importance of quality, basic concepts of quality management and quality improvement and the links with productivity, economic advantage and standard of living. Discuss the characteristics and practices of customer focussed organisations. Identify and discuss various quality improvement models and apply quality improvement tools. Identif
