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Units of competency PSPPCM003 Procure goods and services PSPPCM007 Manage contracts PSPGEN042 Exercise delegations If you require RPL Kits with comprehensive benchmarking
Core units SIRRSTR001 Undertake strategic planning in retail SIRXCHA002 Lead the change process SIRXMGT003 Provide leadership to others SIRRRTF003 Drive retail profitability Elective units BSBLDR513 Communicate with influence SIRXCEG007 Develop online customer service standards SIRXCEG008 Manage disrespectful
Core units FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK3001 Produce laminated pastry products FBPRBK3002 Produce non laminated pastry products FBPRBK3008 Produce sponge cake products FBPRBK3009 Produce biscuit and cookie products FBPRBK3010 Produce cake and pudding products FBPRBK3013 Schedule and produce cake and pastry production FBPRBK3018 Produce basic artisan products FDFFS2001A Implement the food safety program and procedures FDFOHS2001A Participate in OHS processes FDFOP2061A Use numerical applications in the workplace Elective units FBPRBK3003 Produce specialist pastry products FBPRBK3005 Produce basic bread products SIRXSLS001 Sell to the retail customer FBPRBK3016 Control and order bakery stock If you require RPL Kits with comprehensive benchmarking
apply and remove make-up If you require RPL Kits with comprehensive benchmarking
Unit Knowledge Guide-CPCCWP2004 Prepare surfaces for waterproofing application RII Units of competency PSPPCM003 ProcureOur 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
