ERF Checklist-SHBBSKT011 Provide superficial peel treatments AVI Core units FBPRBK2002 Use food

Core units 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 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 FBPRBK3005 Produce basic bread products SIRXSLS001 Sell to the retail customer FBPRBK3016 Control and order bakery stock If you require RPL Kits with comprehensive benchmarking

Units of competency ICTDAT502 Conduct significance tests ICTDAT501 Gather

Units of competency FNSTPB402 Establish and maintain payroll systems FNSTPB401 Complete business activity and instalment activity statements * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units ICTICT401 Determine and confirm client business requirements ICTICT418 Contribute to copyright

Units of competency BSBLDR602 Provide leadership across the organisation BSBAUD514 Interpret compliance requirements CUAIND311 Work effectively in the creative arts industry BSBWHS521 Ensure a safe workplace for a work area BSBINS512 Monitor business records systems BSBINS402 Coordinate workplace information systems BSBFIN501 Manage budgets and financial plans If you require RPL Kits with comprehensive benchmarking

ERF Checklist-SHBBSKT011 Provide superficial peel treatments AVI Core units FBPRBK2002 Use foodPlease contact us for more information!