ERF Checklist-FNSTPB412 Establish and maintain payroll systems AUM Core units FBPFSY2002 Apply food

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 If you require RPL Kits with comprehensive benchmarking

Core units AURAEA002 Follow environmental and sustainability best practice in an automotive workplace AURASA102 Follow safe working practices in an automotive workplace AURBCA101 Work in a retail bicycle environment AURBTA104 Assemble new boxed bicycles for retail sale AURBTB002 Service bicycle hydraulic braking systems AURBTB003 Repair and overhaul bicycle hydraulic braking systems AURBTB101 Service and repair bicycle mechanical braking systems AURBTD101 Service bicycle steering systems AURBTD102 Service bicycle suspension systems AURBTD103 Repair and overhaul bicycle steering systems AURBTJ102 Service bicycle wheels and hubs AURBTJ103 Design and build bicycle wheels AURBTJ104 Repair and overhaul bicycle wheels and hubs AURBTQ001 Service bicycle drivetrain systems AURBTQ002 Repair and overhaul bicycle drivetrain systems AURBTV101 Remove

assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements

Core units BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry SITHIND004 Work effectively in hospitality service SITXCCS006 Provide service to customers SITXCOM002 Show social and cultural sensitivity SITXHRM001 Coach others in job skills SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC003 Prepare and present sandwiches Group B SITHFAB002 Provide responsbile service of alcohol Group B SITHCCC006 Prepare appetisers and salads Group B SITXINV001 Receive and store stock Group B SITXFSA002 Participate in safe food handling practices Group B SITXINV002 Maintain the quality of perishable items Group C SITXWHS002 Identify hazards

Units of competency TAEASS402 Assess competence TAEASS401 Plan assessment activities and processes TAEDEL301 Provide work skill instruction TAEASS403 Participate in assessment validation * We can develop additional elective units that are not listed on request (Please contact us for further information)

ERF Checklist-FNSTPB412 Establish and maintain payroll systems AUM Core units FBPFSY2002 Apply foodPlease contact us for more information!