Training and Assessment Strategy-SIT40721 Certificate IV in Patisserie Certificate I Core units ICTICT401 Determine and

Core units ICTICT401 Determine and confirm client business requirements ICTICT418 Contribute to copyright

slicing and wrapping process FBPOPR2055 Freeze dough FBPPBK2002 Operate a pastry forming and filling process FBPPBK2005 Operate a doughnut making process FBPPBK2006 Operate a griddle production process FBPPBK2007 Operate a pastry production process BSBITU201 Produce simple word processed documents BSBITU202 Create and use spreadsheets If you require RPL Kits with comprehensive benchmarking

interpret and apply a Bushfire Attack Level (BAL) assessment VU22462 Produce preliminary and working drawings If you require RPL Kits with comprehensive benchmarking

Core units BSBLDR801 Lead personal and strategic transformation BSBLED802 Lead learning strategy implementation Elective Units BSBLED805 Plan and implement a mentoring program Group A BSBLED806 Plan and implement a coaching strategy Group A Additional electives BSBFIM501 Manage financial resources Group B BSBINN601 Lead and mange organisational change Group B If you require RPL Kits with comprehensive benchmarking

select and induct staff If you require RPL Kits with comprehensive benchmarking

Training and Assessment Strategy-SIT40721 Certificate IV in Patisserie Certificate I Core units ICTICT401 Determine andYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.