Learner Guide-TLIE0008 Calculate mass, area and quantify dimensions CPC egg and farinaceous dishes Group

egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHCCC019 Produce cakes

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Units of competency FBPRBK4001 Produce artisan bread products FBPRBK3005 Produce basic bread products FBPRBK3018 Produce basic artisan products FBPRBK4002 Develop advanced artisan bread methods If you require RPL Kits with comprehensive benchmarking

Core units BSBPEF402 Develop personal work priorities CUAIND311 Work effectively in the creative arts industry CUAMWB401 Develop and implement own self-care plan in the creative industries CUAWHS312 Apply work health and safety practices Elective units CUAANM301 Create 2D digital animations CUAANM302 Create 3D digital animations CUAANM313 Create 3D digital models CUADIG412 Design user interfaces CUADIG413 Create user interfaces CUADIG414 Write and apply scripting language in authoring CUAPPM417 Create storyboards BSBTWK301 Use inclusive work practices BSBWHS411 Implement and monitor WHS policies

Units of competency ICTWEB305 Produce digital images for the web CUADIG304 Create visual design components CUADIG301 Prepare video assets * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Guide-TLIE0008 Calculate mass, area and quantify dimensions CPC egg and farinaceous dishes GroupOur 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