ERF Checklist-BSBINS515 Participate in archiving activities HLTINFCOV001 Evidence criteria used to assess

Evidence criteria used to assess the competence of the student

Core units FBPFSY2002 Apply food safety procedures FBPOPR2069 Use numerical applications in the workplace FBPOPR2071 Provide and apply workplace information FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK2005 Maintain ingredient stores FBPRBK3005 Produce basic bread products FBPWHS2001 Participate in work health and safety processes Elective units FBPRBK3002 Produce non laminated pastry products FBPRBK3008 Produce sponge cake products FBPPPL2002 Work in a socially diverse environment FBPRBK3009 Produce biscuit and cookie products If you require RPL Kits with comprehensive benchmarking

Additional Elective CPCCWHS1001 Prepare to work safely in the construction industry

Units of competency AHCMOM304 Operate machinery and equipment AHCWHS301 Contribute to work health and safety processes AHCMOM302 Perform machinery maintenance TLILIC0003 Licence to operate a forklift truck * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency SIRXCEG008 Manage disrespectful

ERF Checklist-BSBINS515 Participate in archiving activities HLTINFCOV001 Evidence criteria used to assessPlease contact us for more information!