Learner Guide-FBPPPL3003 Participate in improvement processes Skill Set Units of competency BSBOPS501 Manage

Units of competency BSBOPS501 Manage business resources BSBLEG522 Apply legal principles in contract law matters BSBINS503 Monitor compliance with copyright and licence requirements BSBAUD601 Establish and manage compliance management systems * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITHPAT011 Produce cakes SITHPAT012 Produce specialised cakes SITHPAT013 Produce pastries SITHPAT014 Produce yeast-based bakery products SITHPAT015 Produce petits fours SITHPAT016 Produce desserts SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

operate and maintain end matching machines FWPCOT3288 Set up

The mapping document maps the assessment resources to the training package requirements

Units of competency MSMWHS212 Undertake first response to fire incidents MSMPER202 Observe permit work MSMWHS200 Work safely MSMPER200 Work in accordance with an issued permit * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Guide-FBPPPL3003 Participate in improvement processes Skill Set Units of competency BSBOPS501 ManageOur 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