ERF Checklist-BSBCRT512 Originate and develop concepts TAE HLTWHS004 Manage work health and

HLTWHS004 Manage work health and safety

Units of competency FWPCOT3257 Follow cultural heritage requirements FWPCOR2205 Follow WHS policies and procedures FWPCOR2203 Follow environmental care procedures FWPCOT3314 Comply with soil and water protection * We can develop additional elective units that are not listed on request (Please contact us for further information)

engineering or related activities MSL952001 Collect routine site samples MEM11011B Undertake manual handling MSMOPS100 Use equipment If you require RPL Kits with comprehensive benchmarking

Core units FBPFSY2002 Apply food safety procedures FBPOPR2069 Use numerical applications in the workplace 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 FBPWHS2001 Participate in work health and safety processes Elective units FBPRBK3003 Produce specialist pastry products FBPRBK3004 Produce meringue products SIRRMER002 Merchandise food products FBPFSY3002 Participate in a HACCP team * We can develop additional elective units that are not listed on request (Please contact us for further information)

ERF Checklist-BSBCRT512 Originate and develop concepts TAE HLTWHS004 Manage work health andPlease contact us for more information!