Training and Assessment Strategy-FBPSS00044 Artisan Olive Producer Skill Set CPP pastries and breads Group B

pastries and breads Group B SITHFAB002 Provide responsible service of alcohol Group B Additional Electives SITXHRM002 Roster staff Group C SITXMGT001 Monitor work operations Group C SITXWHS002 Identify hazards

Core units BSBCRT411 Apply critical thinking to work practices CUAACD411 Integrate colour theory and design processes CUADES305 Source and apply information on the history and theory of design CUADES411 Generate design solutions CUADES412 Interpret and respond to a design brief CUAPPR411 Realise a creative project CUAWHS312 Apply work health and safety practices Elective units BSBCRT412 Articulate

sauces and soups SITXCOM007 Show social and cultural sensitivity SITXCCS011 Interact with customers If you require RPL Kits with comprehensive benchmarking

It can be effective when students begin to prepare for a summative assessment

secure and unload drilling equipment and materials RIINHB202E Set up and pack up drill sites RIINHB203E Support drilling processes RIIRIS201E Conduct local risk control RIIWHS201E Work safely and follow WHS policies and procedures Elective units RIINHB210E Assist surface directional drilling BSBTWK301 Use inclusive work practices CPCCLDG3001 Licence to perform dogging HLTAID011 Provide First Aid If you require RPL Kits with comprehensive benchmarking

Training and Assessment Strategy-FBPSS00044 Artisan Olive Producer Skill Set CPP pastries and breads Group BYou 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.