Unit code: FBPRBK2002

Unit code: FBPRBK3001

Unit description: This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit code: FBPRBK3002

Unit code: FBPRBK3008

Unit description: This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit code: FBPRBK3009

Unit code: FBPRBK3010

Unit description: This unit of competency describes the skills and knowledge required to produce and finish cake and pudding products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit code: FBPRBK3013

Unit description: This unit of competency describes the skills and knowledge required to schedule and produce cake and pastry production in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit code: FBPRBK3018

Unit description: This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

Unit code: FDFFS2001A

Unit description:

This unit of competency covers the skills and knowledge required to maintain personal hygiene and conduct food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves operation of production and/or packaging equipment and processes.

Unit code: FDFOHS2001A

Unit description:

This unit of competency specifies the workplace performance required for an entry level employee to participate in occupational health and safety (OHS) processes in the workplace, in order to ensure their own health and safety at work, as well as that of those in the workplace who may be affected by their actions.

Unit code: FDFOP2061A

Unit description:

This is unit of competency covers the skills and knowledge required to apply basic mathematical functions of addition, subtraction, multiplication and division to undertake workplace calculations or to estimate approximate answers when exact calculations are not required.

Unit code: FBPOPR3003

Unit description: This unit of competency describes the skills and knowledge required to identify cultural, religious and dietary considerations for food production. This unit applies to individuals who work under broad direction and take responsibility for their own work in a food or beverage processing environment. All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Unit code: FBPRBK3003

Unit description: This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit code: FBPRBK4003

Unit description: This unit of competency describes the skills and knowledge required to produce and finish gateaux, tortes and entremets in a commercial baking or hospitality environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

Unit code: SIRXSLS001

Unit description: This unit describes the performance outcomes, skills and knowledge required to deliver quality customer service and sell to retail customers. It requires the ability to determine customer needs, match products and services to their needs, and facilitate a sale.

Unit code: SITXHRM001

Unit description: This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.