Training and Assessment Strategy-SIT40721 Certificate IV in Patisserie Certificate I containing:

containing:

slicing and wrapping process FBPOPR2055 Freeze dough FBPPBK2002 Operate a pastry forming and filling process FBPPBK2005 Operate a doughnut making process FBPPBK2006 Operate a griddle production process FBPPBK2007 Operate a pastry production process BSBITU201 Produce simple word processed documents BSBITU202 Create and use spreadsheets If you require RPL Kits with comprehensive benchmarking

Core units BSBOPS504 Manage business risk BSBWHS513 Lead WHS risk management CPCCBC4001 Apply building codes and standards to the construction process for Class 1 and 10 buildings CPCCBC4003 Select

RTO Student Handbook

select and induct staff If you require RPL Kits with comprehensive benchmarking

Training and Assessment Strategy-SIT40721 Certificate IV in Patisserie Certificate I containing:You can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.