ERF Checklist-CPCPCM2040 Read plans, calculate quantities and mark out materials Certificate I Core units BSBESB401 Research and

Core units BSBESB401 Research and develop business plans

Core units FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK3001 Produce laminated pastry products FBPRBK3002 Produce non laminated pastry products FBPRBK3005 Produce basic bread products FBPRBK3006 Produce savoury bread products FBPRBK3007 Produce specialty flour bread products FBPRBK3008 Produce sponge cake products FBPRBK3009 Produce biscuit and cookie products FBPRBK3010 Produce cake and pudding products FBPRBK3014 Produce sweet yeast products FBPRBK3015 Schedule and produce bakery 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 FBPRBK3004 Produce meringue products SIRXPDK001 Advise on products and services SIRXSLS001 Sell to the retail customer If you require RPL Kits with comprehensive benchmarking

Units of competency HLTINF001 Comply with infection prevention and control policies and procedures If you require RPL Kits with comprehensive benchmarking

BSBXCS303 Securely manage personally identifiable information and workplace information

configure and test internet protocol networks ICTSAS312 Provide basic system administration If you require RPL Kits with comprehensive benchmarking

ERF Checklist-CPCPCM2040 Read plans, calculate quantities and mark out materials Certificate I Core units BSBESB401 Research andPlease contact us for more information!