LLND Kit-BSBPMG520 Manage project governance TLI Core units BSBWOR203 Work effectively

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

present and debate ideas BSBCRT402 Collaborate in a creative process BSBCRT403 Explore the history and social impact of creativity MSMENV472 Implement and monitor environmentally sustainable work practices BSBCRT501 Originate and develop concepts * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units 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 FDFFS2001A Implement the food safety program and procedures FDFOHS2001A Participate in OHS processes FDFOP2061A Use numerical applications in the workplace Elective units FBPRBK3003 Produce specialist pastry products FBPRBK3004 Produce meringue products SIRXPDK001 Advise on products and services SIRXSLS001 Sell to the retail customer * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPCHE4001 Prepare and present cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units HLTAID003 Provide first aid MSFGG2014 Cut thin glass by hand MSFGG2015 Process glass by basic machines MSFGG3039 Manually move glass MSFGN2001 Make measurements and calculations MSMENV272 Participate in environmentally sustainable work practices MSMSUP102 Communicate in the workplace MSMSUP106 Work in a team Elective units MSMWHS200 Work safely MSFGG2013 Move single glass sheets by mechanical means MSFGG3023 Apply and handle films MSFGG3024 Form glass MSFGG3025 Apply patterns and designs to glass MSFGG3033 Install shower screens MSFGG3034 Install residential windows and doors MSFDG3002 Prepare and install architectural engineered leadlight and stained glass MSFDG3003 Paint and fire glass BSBWHS401 Implement and monitor WHS policies

LLND Kit-BSBPMG520 Manage project governance TLI Core units BSBWOR203 Work effectivelyEmpower Your Learners with Foundational Excellence In todays evolving vocational education and training environment, the identification and support of learners Language, Literacy, Numeracy, and Digital (LLND) skills are crucial for both compliance and learner success. CAQAs LLND Kit is a complete, audit ready assessment and support solution designed to help Registered Training Organisations (RTOs) identify, assess, and strengthen these foundational