Training and Assessment Strategy-SIT31016 Certificate III in Patisserie SHB Type C Buildings Elective Units

Type C Buildings Elective Units CPCCBC4004 Identify and produce estimated costs for building and construction projects CPCCBC4005 Produce labour and material schedules for ordering CPCCBC4006 Select

Units of competency AURTTL001 Inspect and service CNG fuel systems AURTTL002 Diagnose and repair CNG fuel systems If you require RPL Kits with comprehensive benchmarking

Core units BSBSUS201 Participate in environmentally sustainable work practices SHBHBAS001 Provide shampoo and basin services SHBHCLS002 Colour and lighten hair SHBHCLS003 Provide full and partial head highlighting treatments SHBHCLS004 Neutralise unwanted colours and tones SHBHCLS005 Provide on scalp full head and retouch bleach treatments SHBHCUT001 Design haircut structures SHBHCUT002 Create one length or solid haircut structures SHBHCUT003 Create graduated haircut structures SHBHCUT004 Create layered haircut structures SHBHCUT005 Cut hair using over-comb techniques SHBHDES003 Create finished hair designs SHBHIND001 Maintain and organise tools

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

Core units FBPFSY2002 Apply food safety procedures FBPOPR2069 Use numerical applications in the workplace FBPRBK3005 Produce basic bread products FBPRBK3006 Produce savoury bread products FBPRBK3007 Produce specialty flour bread products FBPRBK3012 Schedule and produce bread production FBPRBK3014 Produce sweet yeast products FBPRBK3018 Produce basic artisan products FBPWHS2001 Participate in work health and safety processes Elective units FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK3008 Produce sponge cake products FBPRBK3011 Produce frozen dough products SIRRMER002 Merchandise food products FBPFSY3002 Participate in a HACCP team If you require RPL Kits with comprehensive benchmarking

Training and Assessment Strategy-SIT31016 Certificate III in Patisserie SHB Type C Buildings Elective UnitsYou 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.