Assessment Kit-AMPA2071 Pack meat products Session Plan 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 FBPRBK3008 Produce sponge cake products FBPRBK3009 Produce biscuit and cookie products FBPRBK3010 Produce cake and pudding products FBPRBK3013 Schedule and produce cake and pastry 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 FBPRBK3005 Produce basic bread products SIRXSLS001 Sell to the retail customer FBPRBK3016 Control and order bakery stock If you require RPL Kits with comprehensive benchmarking

alter and dismantle scaffolding basic level RIICCM210E Install trench support RIIHAN208E Perform dogging If you require RPL Kits with comprehensive benchmarking

Detailed assessor guides

Units of competency FWPCOT3295 Assess and maintain cutter performance FWPCOR3204 Visually assess materials FWPCOT3273 Set up and run multi-head moulder to produce complex profiles FWPCOT3272 Set up and run multi-head moulder/planer to produce simple profiles * We can develop additional elective units that are not listed on request (Please contact us for further information)

Assessment Kit-AMPA2071 Pack meat products Session Plan Core units FBPRBK2002 Use foodOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources 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