Our assessment resources contain everything you need to begin assessing your learners.
Our assessment resources include:
- Assessment Pack (Student)
- Trainer Assessment Pack (Marking Guide)
- Mapping for each unit of competency
- Assessment Record Tools
Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:
- Industry consultation
- Robust validations
- Assessment of best practice holistic delivery
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don’t forget about our QUALITY ASSURANCE GUARANTEE!
| Core units | |
|---|---|
| FBPRBK3005 | Produce basic bread products |
| FBPRBK3006 | Produce savoury bread products |
| FBPRBK3007 | Produce specialty flour bread products |
| FBPRBK3012 | Schedule and produce bread production |
| FBPRBK3014 | Produce sweet yeast products |
| 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 | |
| FBPRBK3008 | Produce sponge cake products |
| FBPRBK3011 | Produce frozen dough products |
| FBPRBK3017 | Operate plant baking processes |
| FBPRBK4001 | Produce artisan bread products |
| FBPRBK2002 | Use food preparation equipment to prepare fillings |
* We can develop additional elective units that are not listed on request (Please contact us for further information).
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