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 * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core units MSFGN2001 Make measurements and calculations MSMSUP102 Communicate in the workplace Elective units MSMSUP106 Work in a team CPCWHS1001 Prepare to work safely in the construction industry MSFFF2010 Dismantle and reassemble furniture for finishing MSFFF2012 Prepare surfaces for finishing MSFFF2013 Maintain spray equipment and booth MSFFF2014 Apply surface coatings by spray gun MSFFF2015 Apply stains
machinery and equipment * We can develop additional elective units that are not listed on request (Please contact us for further information)
and assemble engineering components MEM12007 Mark off/out structural fabrications and shapes * We can develop additional elective units that are not listed on request (Please contact us for further information)
configure and test network security Group D ICTPRG430 Apply introductory object-oriented language skills Group D ICTPRG434 Automate processes BSBWOR404 Develop work priorities ICTWEB430 Produce server-side script for dynamic web pages * We can develop additional elective units that are not listed on request (Please contact us for further information)
Self-Study Guide-AURVTS006 Fabricate automotive and marine trim components AUM slicing and wrapping process FBPOPR2055Our self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the