ERF Checklist-SIT30616 Certificate III in Hospitality AHC Units of competency FBPRBK3010 Produce

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)

Units of competency HLTFSE005 Apply and monitor food safety requirements HLTFSE007 Oversee the day-to-day implementation of food safety in the workplace HLTFSE001 Follow basic food safety practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AMPCOR202 Apply hygiene and sanitation practices AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry FBPOPR2069 Use numerical applications in the workplace Electives AMPCOR201 Maintain personal equipment AMPR101 Identify species and meat cuts AMPR102* Trim meat for further processing AMPR103 Store meat product AMPR104* Prepare minced meat and minced meat products AMPR105 Provide service to customers AMPR106 Process sales transactions AMPR203 Select

Units of competency AURETH012 Service and maintain electrical components in hybrid electric vehicles AURETH010 Diagnose and repair high voltage rechargeable energy storage systems in hybrid electric vehicles AURETH011 Depower and reinitialise hybrid electric vehicles If you require RPL Kits with comprehensive benchmarking

configure and test an internet protocol network ICTNWK405 Build a small wireless local area network If you require RPL Kits with comprehensive benchmarking

ERF Checklist-SIT30616 Certificate III in Hospitality AHC Units of competency FBPRBK3010 ProducePlease contact us for more information!