Learner Guide-SISFFIT047 Use anatomy and physiology knowledge to support safe and effective exercise Qualification slicing and wrapping process FBPOPR2055

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 * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency ICPPRN4960 Set up and produce complex digital print ICPPRN3840 Set up and produce basic digital print ICPPRN3920 Set up and produce specialised digital print * We can develop additional elective units that are not listed on request (Please contact us for further information)

Our assessment resources include: Assessment Pack (Student)

Units of competency ICPPRN3420 Produce complex pad printed product ICPPRN2420 Produce basic pad printed product ICPPRN4410 Set up for complex pad printing ICPPRN3410 Set up for basic pad printing * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Guide-SISFFIT047 Use anatomy and physiology knowledge to support safe and effective exercise Qualification slicing and wrapping process FBPOPR2055Our 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