Pay in 4 interest-free payments of $43.75 Learn more
Ships within 48 hours · Estimated delivery Aug 8 - Aug 13
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 FBPRBK3008 Produce sponge cake products FBPRBK3009 Produce biscuit and cookie products FBPRBK3010 Produce cake and pudding products FBPRBK3013 Schedule and produce cake and pastry production FBPRBK3018 Produce basic artisan products FBPWHS2001 Participate in work health and safety processes Elective units FBPRBK3003 Produce specialist pastry products FBPRBK3004 Produce meringue products SIRRMER002 Merchandise food products FBPFSY3002 Participate in a HACCP team If you require RPL Kits with comprehensive benchmarking
Core units BSBSMB301 Investigate micro business opportunities BSBCRT401 Articulate
Units of competency CHCEDS049 Supervise students outside the classroom CHCEDS034 Contribute to the planning and implementation of educational programs CHCEDS033 Meet legal and ethical obligations in an education support environment CHCEDS035 Contribute to student education in all developmental domains CHCEDS047 Assist in facilitation of student learning If you require RPL Kits with comprehensive benchmarking
negotiate and refine a design brief MSFID4013 Design residential interior lighting MSFID4014 Produce digital models and documentation for interior design projects MSFID4016 Design colour schemes for interior and exterior spaces MSFID5020 Design residential interiors MSFID5021 Evaluate site structure and services for interior design briefs MSFID5022 Explore and apply creative design methodology to interior space MSFID5025 Develop residential interior design project documentation Elective units BSBCRT512 Originate and develop concepts BSBPMG430 Undertake project work CUAANM313 Create 3D digital models CUADIG517 Design digital simulations CUAPPR513 Present a body of own creative work BSBCRT412 Articulate
select and induct staff SITXCCS008 Develop and manage quality customer service practices * We can develop additional elective units that are not listed on request (Please contact us for further information)
Learner Resources-FNSPRM611 Monitor and review organisational system compliance with legislation and regulations Qualification Core units FBPFSY2002 Apply foodOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all
US$ 137.50
US$ 137.50
US$ 137.50
US$ 137.50
US$ 137.50
US$ 197.50
US$ 182.50
US$ 137.50
US$ 197.50
US$ 147.50
US$ 137.50
US$ 182.50
US$ 197.50
US$ 212.50
US$ 157.50
US$ 182.50
US$ 157.50
US$ 124.50
US$ 157.50
US$ 500000.00
Sold : Login>>
