Pay in 4 interest-free payments of $106.25 Learn more
Ships within 48 hours · Estimated delivery Jul 30 - Aug 4
low elements SISXCCS001 Provide quality service SISOCHC003 Lead challenge course sessions
Core units BSBSUS401 Implement and monitor environmentally sustainable work practices FBPRBK3016 Control and order bakery stock FBPRBK4004 Develop baked products FBPRBK4006 Coordinate baking operations FDFFS4001A Supervise and maintain a food safety plan FDFOHS4002A Maintain OHS processes SITXHRM001 Coach others in job skills Elective units FBPRBK3005 Produce basic bread products FBPRBK3011 Produce frozen dough products FBPRBK4007 Assess and evaluate bread products BSBSMB405 Monitor and manage small business operations BSBSMB407 Manage a small team SITHPAT005 Produce petit fours SITHPAT006 Produce desserts If you require RPL Kits with comprehensive benchmarking
Elective units BSBESB404 Market new business ventures BSBESB406 Establish operational strategies and procedures for new business ventures
Units of competency CHCCCS022 Facilitate independent travel * We can develop additional elective units that are not listed on request (Please contact us for further information)
Stage 6: Mapping Document
Learner Guide-FWPSAW3236 Sharpen tipped circular saw blades Advanced Diploma low elements SISXCCS001 Provide qualityOur learner guides contain everything you need to begin training your learners. The learner guides 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 documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce