Learner Resources-VU20939 Recognise and interpret safety signs and symbols CHC ethics and privacy policies in

ethics and privacy policies in ICT environments ICTPRG302 Apply introductory programming techniques ICTSAS305 Provide ICT advice to clients Elective units ICTNWK307 Provide network systems administration ICTNWK308 Determine and action network problems ICTNWK309 Configure and administer network operating systems ICTNWK310 Administer network peripherals ICTNWK311 Install and test network protocols CUADIG201 Maintain interactive content * We can develop additional elective units that are not listed on request (Please contact us for further information)

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

codes and practices in the workplace ICTNWK529 Install and manage complex ICT networks CUASMT503 Develop and maintain production documents CUACOS502 Make character costumes BSBADM502 Manage meetings BSBATSIM514 Recruit and induct staff BSBCRT501 Originate and develop concepts BSBDES502 Establish

Core units SITTIND001 Source and use information on the tourism and travel industry SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units BSBWOR203 Work effectively with others BSBSUS201 Participate in environmentally sustainable work practices SITXFSA001 Use hygienic practices for food safety SITXINV001 Receive and store stock BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITXINV002 Maintain the quality of perishable items * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Resources-VU20939 Recognise and interpret safety signs and symbols CHC ethics and privacy policies inOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources 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