Self-Study Guide-CUAPPR611 Originate a body of independent creative work ACM Core units FBPFSY2002 Apply food

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

Core units SITTIND001 Source and use information on the tourism and travel industry SITXCCS006 Provide service to customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units SITXINV002 Maintain the quality of perishable items SITXHRM001 Coach others in job skills SITHIND001 Use hygienic practices for hospitality service SITXFSA001 Use hygienic practices for food safety SITHFAB002 Provide responsible service of alcohol SITHFAB004 Prepare and serve non-alcoholic beverages BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITXWHS002 Identify hazards

The trainer assessment pack includes benchmark answers and evidence criteria used to assess the student’s competence (i

Units of competency AHCPLY302 Brood poultry AHCLSK309 Implement animal health control programs AHCWRK306 Comply with industry quality assurance requirements AHCLSK313 Monitor livestock production growing environments AHCPLY203 Set up shed for placement of day-old chickens AHCLSK307 Euthanase livestock AHCWHS301 Contribute to work health and safety processes AHCLSK304 Carry out post-mortem examination of livestock AHCLSK331 Comply with industry animal welfare requirements AHCPLY307 Implement and monitor biosecurity measures in poultry production * We can develop additional elective units that are not listed on request (Please contact us for further information)

CHCCCS020 Respond effectively to behaviours of concern CHCCCS010 Maintain a high standard of service BSBINS201 Process and maintain workplace information BSBMED301 Interpret and apply medical terminology appropriately BSBMED303 Maintain patient records BSBOPS101 Use business resources If you require RPL Kits with comprehensive benchmarking

Self-Study Guide-CUAPPR611 Originate a body of independent creative work ACM Core units FBPFSY2002 Apply foodOur 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