Training and Assessment Strategy-AHCSS00044 Organic Horticulture Management Skill Set TAE sauces and soups Group B

sauces and soups Group B SITHCCC008 Prepare vegetable

anthropometrics and proxemic considerations to a product MSFFDT5002 Assess and resolve technical integrity of a design MSFFDT5004 Construct custom furniture using advanced techniques MSFFDT5005 Design a batch or limited production item of furniture CPCCWHS2001 Apply WHS requirements

Core units BSBTEC302 Design and produce spreadsheets FNSACC321 Process financial transactions and extract interim reports FNSACC322 Administer subsidiary accounts and ledgers FNSACC412 Prepare operational budgets FNSACC414 Prepare financial statements for non-reporting entities FNSACC418 Work effectively in the accounting and bookkeeping industry FNSACC421 Prepare financial reports FNSACC426 Set up and operate computerised accounting systems FNSTPB411 Complete business activity and instalment activity statements FNSTPB412 Establish and maintain payroll systems Elective units FNSACC405 Maintain inventory records FNSACC407 Produce job costing information FNSACC411 Process business tax requirements * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency CHCMHS011 Assess and promote social

Training and Assessment Strategy-AHCSS00044 Organic Horticulture Management Skill Set TAE sauces and soups Group BYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.