Unit Knowledge Guide-FNSPAY511 Process salary packaging arrangements and additional allowances in payroll AUM egg and farinaceous dishes BSBSUS201

egg and farinaceous dishes BSBSUS201 Participate in environmentally sustainable work practices Additional Electives SITXFSA002 Participate in safe food handling practices HLTAID003 Provide first aid

select and induct staff SITHIND001 Use hygienic practices for hospitality service SITHKOP007 Design and cost menus * We can develop additional elective units that are not listed on request (Please contact us for further information)

corn and sell product AMPR317 Assess and sell poultry product AMPR319 Locate

manage and maintain quality systems for food processing FBPFSY5001 Develop a HACCP-based food safety plan FBPTEC4006 Apply an understanding of legal requirements of food production FBPTEC4007 Describe and analyse data using mathematical principles Electives BSBAUD511 Initiate quality audits FBPFSY4003 Perform an allergen risk review FBPAUD5001* Audit bivalve mollusc growing and harvesting processes FBPAUD5002* Audit a cook chill process FBPAUD5003* Audit a heat treatment process If you require RPL Kits with comprehensive benchmarking

communicate and search securely on the internet Group B ICTICT203 Operate application software packages Group B If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-FNSPAY511 Process salary packaging arrangements and additional allowances in payroll AUM egg and farinaceous dishes BSBSUS201Our unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner