Training And Assessment Strategy-FBP30317 Certificate III in Cake and Pastry Skill Set (Skill Set) facilitate and review all aspects

facilitate and review all aspects of case management CHCDIS009 Facilitate ongoing skills development using a person-centred approach HLTENN040 Administer and monitor medicines and intravenous therapy HLTENN048 Apply nursing practice in the emergency care setting HLTENN064 Apply nursing practice in the rural and remote setting CHCMHS005 Provide services to people with co-existing mental health and alcohol and other drugs issues HLTENN047 Apply nursing practice in the primary health care setting * We can develop additional elective units that are not listed on request (Please contact us for further information)

diseases and disorders AHCSOL202 Assist with soil or growing media sampling and testing AHCWHS201 Participate in work health and safety processes Elective units AHCARB201 Apply a range of treatments to trees AHCARB206 Operate and maintain stump grinding machines AHCARB303 Perform pruning operations AHCARB311 Tie

manage and maintain quality systems for food processing FBPFSY4001 Supervise and maintain a food safety plan FBPFSY5001 Develop a HACCP-based food safety plan FBPTEC4007 Describe and analyse data using mathematical principles MSL975038 Conduct sensory analysis MSMENV472 Implement and monitor environmentally sustainable work practices Elective units FBPFST5003 Construct a process control chart for a food processing operation FBPFST5004 Specify and monitor the nutritional value of processed food FBPFST5007 Monitor the development and implementation of a food QA system FBPFST5008 Develop a new food product FBPFST5009 Implement and review the processing of market milk and related products FBPFST5010 Implement and review the preparation of milk for processing FBPFST5011 Implement and review the processing of chocolate and sugar-panned products FBPFST5012 Implement and review the processing of aerated confectioneries FBPFST5013 Implement and review the production of gums and jellies * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units CUAACD301 Produce drawings to communicate ideas SIRRMER004 Develop visual merchandising creative concepts SIRRMER005 Implement visual merchandising concepts SIRRMER006 Achieve visual merchandising targets SIRRMER007 Design and install visual merchandising displays SIRRMER010 Style using visual merchandising aids SIRRMER011 Design and install merchandise signage SIRXWHS002 Contribute to workplace health and safety Elective units BSBDES301 Explore the use of colour BSBDES302 Explore and apply the creative design process to 2D forms BSBDES303 Explore and apply the creative design process to 3D forms BSBDES305 Source and apply information on the history and theory of design CUAACD302 Produce computer-aided drawings CUADIG304 Create visual design components CUADRA301 Produce drawings SIRXECM002 Prepare digital content * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AHCBIO305 Apply biosecurity measures AHCWHS301 Contribute to work health and safety processes AHCWRK309 Apply environmentally sustainable work practices FBPFSY3001 Monitor the implementation of quality and food safety programs FBPOPR1010 Carry out manual handling tasks FBPOPR2070 Apply quality systems and procedures Elective units AHCBIO201 Inspect and clean machinery for plant

Training And Assessment Strategy-FBP30317 Certificate III in Cake and Pastry Skill Set (Skill Set) facilitate and review all aspectsYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.