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Ships within 48 hours · Estimated delivery Aug 6 - Aug 11
Evidence criteria used to assess the competence of the student
Core units FBPFSY2002 Apply food safety procedures FBPOPR2069 Use numerical applications in the workplace FBPRBK3005 Produce basic bread products FBPRBK3006 Produce savoury bread products FBPRBK3007 Produce specialty flour bread products FBPRBK3012 Schedule and produce bread production FBPRBK3014 Produce sweet yeast products FBPRBK3018 Produce basic artisan products FBPWHS2001 Participate in work health and safety processes Elective units FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK3008 Produce sponge cake products FBPRBK3011 Produce frozen dough products SIRRMER002 Merchandise food products FBPFSY3002 Participate in a HACCP team * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency SIRXHRM002 Maintain employee relations SIRXHRM001 Recruit
Units of competency AHCASW302 Relate Aboriginal culture to sites work AHCILM306 Follow Aboriginal cultural protocols AHCASW303 Identify and record Aboriginal sites
engaging and compliant classroom delivery of a qualification
Vocational Placement Kit-CUA50420 Diploma of Live Production and Technical Services LGA 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.
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