RPL Kit-SIT31016 Certificate III in Patisserie Graduate Diploma Core units BSBTWK501 Lead diversity

Core units BSBTWK501 Lead diversity and inclusion SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHCCC042 Prepare food to meet special dietary requirements SITHKOP013 Plan cooking operations SITHPAT011 Produce cakes SITHPAT012 Produce specialised cakes SITHPAT013 Produce pastries SITHPAT014 Produce yeast-based bakery products SITHPAT015 Produce petits fours SITHPAT016 Produce desserts SITHPAT017 Prepare and model marzipan SITHPAT018 Produce chocolate confectionery SITHPAT019 Model sugar-based decorations SITHPAT020 Design and produce sweet showpieces SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive

procedures and programs to meet legislative requirements BSBITU312 Create electronic presentations BSBITU309 Produce desktop published documents BSBITU304 Produce spreadsheets BSBWRT301 Write simple documents BSBITU303 Design and produce text documents BSBCMM301 Process customer complaints BSBITU307 Develop keyboarding speed and accuracy Additional electives BSBPRO301 Recommend products and services BSBSUS401 Implement and monitor environmentally sustainable work practices BSBINN301 Promote innovation in a team environment BSBINM301 Organise workplace information * We can develop additional elective units that are not listed on request (Please contact us for further information)

or learning standards they have not yet achieved

Elective units AHCASW501 Survey and report on Aboriginal cultural sites AHCECR501 Manage natural areas on a rural property AHCECR502 Conduct biological surveys AHCECR503 Design an ecological restoration project AHCECR504 Manage implementation of ecological restoration programs AHCECR505 Plan river restoration works AHCECR506 Develop and implement sustainable land use strategies AHCBER504 Manage the implementation of a biosecurity emergency control program AHCBUS511 Manage enterprise staff requirements AHCBUS514 Negotiate and monitor contracts * We can develop additional elective units that are not listed on request (Please contact us for further information)

emotional and physical wellbeing CHCMHS005 Provide services to people with co-existing mental health and alcohol and other drugs issues CHCMHS004 Work collaboratively with the care network and other services CHCMHS010 Implement recovery oriented approaches to complexity If you require RPL Kits with comprehensive benchmarking

RPL Kit-SIT31016 Certificate III in Patisserie Graduate Diploma Core units BSBTWK501 Lead diversityOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information