Unit Knowledge Guide-FNSCRD513 Promote client understanding of the role and effective use of consumer credit Discount egg and farinaceous dishes BSBSUS201

egg and farinaceous dishes BSBSUS201 Participate in environmentally sustainable work practices Additional Electives SITXFSA002 Participate in safe food handling practices HLTAID003 Provide first aid

Stage 6: Mapping Document

Units of competency FBPFSY5002 Develop an allergen management program FBPFSY4004 Provide accurate food allergen information to consumers FBPFSY4003 Perform an allergen risk review * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements FBPPHM3002 Operate a pharmaceutical production process FBPWHS2001 Participate in work health and safety processes FBPPHM3003 Work in a controlled environment If you require RPL Kits with comprehensive benchmarking

Units of competency FBPBPG4003 Coordinate wine operations packaging processes If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-FNSCRD513 Promote client understanding of the role and effective use of consumer credit Discount egg and farinaceous dishes BSBSUS201Our 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