Learner Guide-SITHPAT013 Produce pastries RTO Forms Core units AHCPER101 Observe permaculture

Core units AHCPER101 Observe permaculture principles and work practices AHCPER102 Support resource conservation practices AHCPER103 Support plant care in a permaculture system AHCWHS101 Work safely Elective units AHCECR101 Support ecological restoration AHCPER212 Use and maintain garden hand tools and equipment AHCORG101 Support organic production If you require RPL Kits with comprehensive benchmarking

Units of competency HLTPAT004 Collect pathology specimens other than blood CHCPOL003 Research and apply evidence to practice HLTAHW027 Provide information and strategies in sexual health for women HLTAHW026 Provide information and strategies in sexual health for men CHCCDE004 Implement participation and engagement strategies CHCCCS014 Provide brief interventions CHCPRP001 Develop and maintain networks and collaborative partnerships * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency SITXFSA001 Use hygienic practices for food safety * We can develop additional elective units that are not listed on request (Please contact us for further information)

manage and maintain quality systems for food processing FBPFSY4001 Supervise and maintain a food safety plan FBPFSY5001 Develop a HACCP-based food safety plan FBPTEC4007 Describe and analyse data using mathematical principles MSL975038 Conduct sensory analysis MSMENV472 Implement and monitor environmentally sustainable work practices Elective units FBPFST5003 Construct a process control chart for a food processing operation FBPFST5004 Specify and monitor the nutritional value of processed food FBPFST5007 Monitor the development and implementation of a food QA system FBPFST5008 Develop a new food product FBPFST5009 Implement and review the processing of market milk and related products FBPFST5010 Implement and review the preparation of milk for processing FBPFST5011 Implement and review the processing of chocolate and sugar-panned products FBPFST5012 Implement and review the processing of aerated confectioneries FBPFST5013 Implement and review the production of gums and jellies If you require RPL Kits with comprehensive benchmarking

Learner Guide-SITHPAT013 Produce pastries RTO Forms Core units AHCPER101 Observe permacultureOur 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