SCORM Compliant Package-SITEEVT029 Research event industry trends and practice TLI events or public programs CUAEVP212

events or public programs CUAEVP212 Maintain venue information and provide assistance to visitors If you require RPL Kits with comprehensive benchmarking

Core units BSBRES801 Initiate and lead applied research TAELLN811 Analyse policy and formulate strategic language

Core units 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 FDFFS2001A Implement the food safety program and procedures FDFOHS2001A Participate in OHS processes FDFOP2061A Use numerical applications in the workplace Elective units FBPRBK3008 Produce sponge cake products FBPRBK3011 Produce frozen dough products FBPRBK3017 Operate plant baking processes FBPRBK4001 Produce artisan bread products FBPRBK2002 Use food preparation equipment to prepare fillings If you require RPL Kits with comprehensive benchmarking

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)

Evidence criteria used to assess the competence of the student

SCORM Compliant Package-SITEEVT029 Research event industry trends and practice TLI events or public programs CUAEVP212* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.