Learner Guide-CPPREP4001 Prepare for professional practice in real estate SHB Core units BSBINM401 Implement workplace

Core units BSBINM401 Implement workplace information system BSBMGT502 Manage people performance BSBSMB420 Evaluate and develop small business operations FNSCUS501 Develop and nurture relationships with clients

and an outline of the evidence to be collected from the student

pastries and breads HLTAID003 Provide first aid SITHFAB005 Prepare and serve espresso coffee SITXFSA002 Participate in safe food handling practices SITXHRM004 Recruit

Core units FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK3001 Produce laminated pastry products FBPRBK3002 Produce non laminated pastry products FBPRBK3008 Produce sponge cake products FBPRBK3009 Produce biscuit and cookie products FBPRBK3010 Produce cake and pudding products FBPRBK3013 Schedule and produce cake and pastry production 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 FBPRBK3003 Produce specialist pastry products FBPRBK3005 Produce basic bread products SIRXSLS001 Sell to the retail customer FBPRBK3016 Control and order bakery stock If you require RPL Kits with comprehensive benchmarking

and Access

Learner Guide-CPPREP4001 Prepare for professional practice in real estate SHB Core units BSBINM401 Implement workplaceOur learner guides contain everything you need to begin training your learners. The learner guides 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 documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce