Self-Study Guide-BSBMED304 Assist in controlling stocks and supplies CPP Core units BSBLDR801 Lead personal

Core units BSBLDR801 Lead personal and strategic transformation BSBLED802 Lead learning strategy implementation Elective Units BSBLED805 Plan and implement a mentoring program Group A BSBLED806 Plan and implement a coaching strategy Group A Additional electives BSBFIM501 Manage financial resources Group B BSBINN601 Lead and mange organisational change Group B * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency FNSACC517 Provide management accounting information FNSACC511 Provide financial and business performance information FNSACC516 Implement and maintain internal control procedures FNSACC512 Prepare tax documentation for individuals FNSACC514 Prepare financial reports for corporate entities FNSACC513 Manage budgets and forecasts * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AMPCOR201 Maintain personal equipment AMPCOR202 Apply hygiene and sanitation practices AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry Electives AMPX201 Prepare and operate bandsaw AMPX216 Operate mincer AMPX209 Sharpen knives AMPA2070 Identify cuts and specifications AMPA2071 Pack meat products If you require RPL Kits with comprehensive benchmarking

and audit-ready

Self-Study Guide-BSBMED304 Assist in controlling stocks and supplies CPP Core units BSBLDR801 Lead personalOur self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the