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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)
weeds and diseases Group E AHCMOM304 Operate machinery and equipment Group E AHCPCM306 Provide information on plants and their culture Group E AHCPMG301 Control weeds Group E * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency CHCLAH001 Work effectively in the leisure and health industries CHCLAH003 Participate in the planning
MEM18048B Fault find and repair/rectify basic electrical circuits MEM18049C Disconnect/reconnect fixed wired equipment up to 1000 volts a
Core units MEM13014A Apply principles of occupational health and safety in the work environment MEM14004A Plan to undertake a routine task MEM15002A Apply quality systems MEM15024A Apply quality procedures MEM16007A Work with others in a manufacturing
Learner Resources-PMBPROD369 Repair conveyor belt covers Course Core units FBPRBK2002 Use 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
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