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Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPPPL4008 Prepare and present artisan food and/or beverages * We can develop additional elective units that are not listed on request (Please contact us for further information)
sauces and soups Group C SITHCCC008 Prepare vegetable
codes and specifications * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core units BSBCMM411 Make presentations BSBCRT412 Articulate
Learning and Assessment Kit-CHCECE010 Support the holistic development of children in early childhood SCORM Units of competency SIRRFSA001 HandleOur 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
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