Unit Knowledge Guide-FBPRBK2002 Use food preparation equipment to prepare fillings Certificate II Units of competency SITXHRM003 Lead

Units of competency SITXHRM003 Lead and manage people SITXFSA001 Use hygienic practices for food safety SITXWHS003 Implement and monitor work health and safety practices BSBMGT517 Manage operational plan SITHFAB002 Provide responsible service of alcohol SITXHRM004 Recruit

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

CPCCCM1012A Work effectively and sustainably in the construction industry

Units of competency PMAOMIR346 Assess and secure an incident site PMAOMIR322 Manage incident response information PMAWHS311 Lead emergency teams PMAOMIR317 Facilitate search and rescue operations * We can develop additional elective units that are not listed on request (Please contact us for further information)

aggressive or abusive customers SIRXPDK001 Advise on products and services SITXFSA006 Participate in safe food handling practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

Unit Knowledge Guide-FBPRBK2002 Use food preparation equipment to prepare fillings Certificate II Units of competency SITXHRM003 LeadOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner