Learner Guide-CPCCSP3003 Apply trowelled texture coat finishes PMB 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 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)

enterprises and community groups * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBCUE301 Use multiple information systems BSBCUE307 Work effectively in customer engagement BSBCUE309 Develop product and service knowledge for customer engagement operation BSBCUS301 Deliver and monitor a service to customers Elective units BSBITU307 Develop keyboarding speed and accuracy Group A BSBWOR301 Organise personal work priorities and development Group A BSBWHS201 Contribute to health and safety of self and others Group B BSBSUS401 Implement and monitor environmentally sustainable work practices Group B BSBMGT402 Implement operational plan Group B BSBWOR203 Work effectively with others Group B ICTSAS305 Provide ICT advice to clients Group B BSBITU213 Use digital technologies to communicate remotely Group A * We can develop additional elective units that are not listed on request (Please contact us for further information)

store and maintain stock SITXMGT004 Monitor work operations SITXWHS007 Implement and monitor work health and safety practices Elective units SITHASC026 Prepare curry pastes and powders SITHASC031 Prepare sushi SITHASC034 Prepare Chinese roast meat and poultry dishes SITHASC035 Prepare tandoori dishes SITHCCC026 Package prepared foodstuffs SITHCCC032 Produce cook-chill and cook-freeze foods SITXWHS006 Identify hazards

shut down and restart systems with alternate supplies UEERE0001 Apply environmentally and sustainable procedures in the energy sector UETDRRF004 Perform rescue from a live LV panel Elective units UEEEL0046 Find and repair faults in LV d

Learner Guide-CPCCSP3003 Apply trowelled texture coat finishes PMB Core units FBPRBK2002 Use foodOur 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