Unit Knowledge Guide-FWPCOR6201 Manage sustainability in the workplace PowerPoint egg and farinaceous dishes SITHCCC012

egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes

Guidance for interpreting responses and identifying LLND support needs

Purchasers are asked to agree to a license agreement to this effect prior to purchase

Core units AHCBIO305 Apply biosecurity measures AHCWHS301 Contribute to work health and safety processes AHCWRK309 Apply environmentally sustainable work practices FBPFSY3001 Monitor the implementation of quality and food safety programs FBPOPR1010 Carry out manual handling tasks FBPOPR2070 Apply quality systems and procedures Elective units AHCBIO201 Inspect and clean machinery for plant

Units of competency FBPRBK4001 Produce artisan bread products FBPRBK3005 Produce basic bread products FBPRBK3018 Produce basic artisan products FBPRBK4002 Develop advanced artisan bread methods If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-FWPCOR6201 Manage sustainability in the workplace PowerPoint egg and farinaceous dishes SITHCCC012Our unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner