Framework search results
Assessment Standards
| Food Production - Poultry Products | ||||||||||
| Level 2 | ||||||||||
| 22866 | Unit |
Produce poultry whole-leg products manually using a boning knife |
4 Credits |
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| Version 2 | ||||||||||
| View Education Organisations with Consent to Assess | ||||||||||
| People credited with this unit standard are able to produce poultry whole-leg products manually using a boning knife. | ||||||||||
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Data as at 2024-05-02 23:01:16.14