Unit Knowledge Guide-SITXGLC001 Research and comply with regulatory requirements MSS We develop resources using the

We develop resources using the following steps:

HLTAID003 Provide first aid Group B ICTICT203 Operate application software packages Group B * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units FBPFSY2002 Apply food safety procedures FBPOPR2069 Use numerical applications in the workplace FBPRBK3005 Produce basic bread products FBPRBK3006 Produce savoury bread products FBPRBK3007 Produce specialty flour bread products FBPRBK3012 Schedule and produce bread production FBPRBK3014 Produce sweet yeast products FBPRBK3018 Produce basic artisan products FBPWHS2001 Participate in work health and safety processes Elective units FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK3008 Produce sponge cake products FBPRBK3011 Produce frozen dough 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)

Units of competency ICPPRP4300 Manage colour ICPPRN3900 Generate proofs for digital production ICPPRN284 Use colour management systems ICPPRP2600 Proof images If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-SITXGLC001 Research and comply with regulatory requirements MSS We develop resources using theOur 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