Unit Knowledge Guide-PSPGEN145 Work effectively in the organisation ICP Core units FBPFSY1001 Follow work

Core units FBPFSY1001 Follow work procedures to maintain food safety FBPOPR1004 Prepare basic mixes FBPOPR1005 Operate basic equipment FBPRBK1001 Finish products FBPWHS1001 Identify safe work practices FSKNUM09 Identify

Units of competency BSBPRC402 Negotiate contracts FNSORG501 Develop and manage a budget BSBWRT411 Write complex documents BSBPEF501 Manage personal and professional development BSBOPS504 Manage business risk CUAFIM511 Source funding for projects BSBTWK401 Build and maintain business relationships * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units MSMENV272 Participate in environmentally sustainable work practices MSMWHS200 Work safely MSMSUP102 Communicate in the workplace MSMSUP106 Work in a team MSFFF2004 Prepare surfaces for finishing MSFFM2001 Use furniture making sector hand and power tools MSFFM2002 Assemble furnishing components MSFFM2006 Hand make timber joints MSFFM2010 Set up

egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes

construction and repair If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-PSPGEN145 Work effectively in the organisation ICP Core units FBPFSY1001 Follow workOur 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