ERF Checklist-FSKOCM002 Engage in short and simple spoken exchanges at work PMB mark and cut uncomplicated fabrics

mark and cut uncomplicated fabrics and lays MSTCL2008 Finish garment production * We can develop additional elective units that are not listed on request (Please contact us for further information)

Materials cannot be shared

Core units BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC011 Use cookery skills effectively SITHKOP001 Clean kitchen premises and equipment SITXFSA001 Use hygienic practices for food safety SITXINV002 Maintain the quality of perishable items SITXWHS001 Participate in safe work practices Elective units SITHCCC003 Prepare and present sandwiches SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks

Units of competency FBPOPR2071 Provide and apply workplace information FBPFSY2002 Apply food safety procedures FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing FBPWHS2001 Participate in work health and safety processes * We can develop additional elective units that are not listed on request (Please contact us for further information)

sauces and soups SITHCCC030 Prepare vegetable

ERF Checklist-FSKOCM002 Engage in short and simple spoken exchanges at work PMB mark and cut uncomplicated fabricsPlease contact us for more information!