Learning and Assessment Kit-FBPFST5004 Specify and monitor the nutritional value of processed food DEF sauces and soups SITHCCC008 Prepare

sauces and soups SITHCCC008 Prepare vegetable

Core units MSMENV272 Participate in environmentally sustainable work practices MSMWHS200 Work safely MSMSUP102 Communicate in the workplace MSMSUP106 Work in a team MSFFF2001 Use furniture finishing sector hand and power tools MSFFF2002 Dismantle and re-assemble furniture MSFGN2001 Make measurements and calculations MSFGN3001 Read and interpret work documents MSFGN3002 Estimate and cost job TLID2003 Handle dangerous goods/hazardous substances Elective units MSFFF2003 Remove surface coatings MSFFF2004 Prepare surfaces for finishing MSFFF2005 Maintain spray equipment and booth MSFFF2006 Apply surface coatings by spray gun MSFFF2007 Apply stains

highly familiar factual texts Numeracy (2) VU23577 Recognise and use numbers and money from 50 to 100 for highly familiar activities VU23578 Recognise and use time in highly familiar situations * We can develop additional elective units that are not listed on request (Please contact us for further information)

The mapping document maps the assessment resources to the training package requirements

Core units FSKLRG011 Use routine strategies for work-related learning Elective units FSKNUM014 Calculate with whole numbers and familiar fractions

Learning and Assessment Kit-FBPFST5004 Specify and monitor the nutritional value of processed food DEF sauces and soups SITHCCC008 PrepareOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to