Unit Knowledge Guide-SIRXCEG001 Engage the customer AUM and enhance the overall quality

and enhance the overall quality of the learning experience

organise and facilitate learning in the workplace Elective units CHCLEG001 Work legally and ethically CHCMGT003 Lead the work team BSBHRM40 Support the recruitment

Core units CPCCCM2008 Erect and dismantle restricted height scaffolding CPCCCM2012 Work safely at heights CPCCCM3001 Operate elevated work platforms up to 11 metres CPCCCM3005 Calculate costs of construction work CPCCOM1012 Work effectively and sustainably in the construction industry CPCCOM1013 Plan and organise work CPCCOM1014 Conduct workplace communication CPCCOM1015 Carry out measurements and calculations CPCCOM2001 Read and interpret plans and specifications CPCCPB3026 Erect and maintain trestle and plank systems CPCCPD2011 Handle and store painting and decorating materials CPCCPD2012 Use painting and decorating tools and equipment CPCCPD2013 Remove and replace doors and door and window components CPCCPD3021 Prepare existing coated surface for painting CPCCPD3022 Apply paint by brush and roller CPCCPD3023 Apply texture coat paint finishes by brush

Units of competency PSPGEN048 Support workplace coaching and mentoring PSPGEN053 Provide leadership If you require RPL Kits with comprehensive benchmarking

Core units FBPFSY2002 Apply food safety procedures FBPOPR2069 Use numerical applications in the workplace FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK3001 Produce laminated pastry products FBPRBK3002 Produce non laminated pastry products FBPRBK3005 Produce basic bread products FBPRBK3006 Produce savoury bread products FBPRBK3007 Produce specialty flour bread products FBPRBK3008 Produce sponge cake products FBPRBK3009 Produce biscuit and cookie products FBPRBK3010 Produce cake and pudding products FBPRBK3014 Produce sweet yeast products FBPRBK3015 Schedule and produce bakery production FBPRBK3018 Produce basic artisan products FBPWHS2001 Participate in work health and safety processes Elective units FBPRBK3003 Produce specialist pastry products FBPRBK4001 Produce artisan bread products SIRXSLS001 Sell to the retail customer FBPOPR3017 Prepare food products using basic cooking methods If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-SIRXCEG001 Engage the customer AUM and enhance the overall qualityOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner