Pay in 4 interest-free payments of $1748.75 Learn more
Ships within 48 hours · Estimated delivery Aug 18 - Aug 23
Core units BSBTWK501 Lead diversity and inclusion SITHASC020 Prepare dishes using basic methods of Asian cookery SITHASC021 Prepare Asian appetisers and snacks SITHASC022 Prepare Asian stocks and soups SITHASC023 Prepare Asian sauces
and an outline of the evidence to be collected from the student
panelling and moulding CPCCCA3025 Read and interpret plans
Units of competency FBPRBK3010 Produce cake and pudding products FBPRBK3001 Produce laminated pastry products FBPRBK3009 Produce biscuit and cookie products FBPRBK3008 Produce sponge cake products FBPRBK3002 Produce non laminated pastry products FBPRBK3018 Produce basic artisan products * We can develop additional elective units that are not listed on request (Please contact us for further information)
Learner Resources-FBPSS00053 Check Traceability of Food Products Skill Set ICP Core units BSBTWK501 Lead diversityOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all
US$ 16.95
US$ 18.95
US$ 29.95
US$ 25.00
US$ 54.95
US$ 36.95
US$ 37.95
US$ 34.95
