Learning and Assessment Kit-FBPRBK2002 Use food preparation equipment to prepare fillings Certificate II Units of competency PSPGEN036 Provide

Units of competency PSPGEN036 Provide workplace coaching CHCMGT003 Lead the work team CHCPRP003 Reflect on and improve own professional practice * We can develop additional elective units that are not listed on request (Please contact us for further information)

policies and procedures in the construction industry Elective units BSBESB301 Investigate business opportunities BSBESB407 Manage finances for new business ventures RIIWHS202E Enter and work in confined spaces * We can develop additional elective units that are not listed on request (Please contact us for further information)

policies and procedures in the construction industry Elective units CPCCCM2012 Work safely at heights CPCCCM3001 Operate elevated work platforms up to 11 metres CPCCCO2013 Carry out concreting to simple forms CPCCPB3015 Install acoustic and thermal environmental protection systems CPCCPB3026 Erect and maintain trestle and plank systems * We can develop additional elective units that are not listed on request (Please contact us for further information)

pastries and breads Group B Additional Electives SITHFAB002 Provide responsible service of alcohol SITHFAB004 Prepare and serve non-alcoholic beverages SITHFAB005 Prepare and serve espresso coffee SITXWHS002 Identify hazards

Learning and Assessment Kit-FBPRBK2002 Use food preparation equipment to prepare fillings Certificate II Units of competency PSPGEN036 ProvideOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to