Assessment Kit-BSBPMG536 Manage project risk Course Core units SHBBCCS004 Demonstrate retail

Core units SHBBCCS004 Demonstrate retail skin care products SHBBCCS005 Advise on beauty products and services SHBBMUP009 Design and apply make-up SHBXCCS007 Conduct salon financial transactions SHBXIND003 Comply with organisational requirements within a personal services environment SHBXIND005 Communicate as part of a salon team SHBXWHS003 Apply safe hygiene

Core units BSBCRT611 Apply critical thinking for complex problem solving CUAACD611 Extend professional expertise with drawing and other visual representation tools CUAPPR611 Originate a body of independent creative work CUAPPR613 Engage in the business of creative practice CUAPPR614 Publicly present a body of own creative work CUARES612 Extend cultural research expertise Elective units BSBCRT512 Originate and develop concepts BSBINN801 Lead innovative thinking and practice BSBPMG539 Manage project governance CUAACD536 Refine 2-D design ideas and processes BSBWRT411 Write complex documents BSBSTR501 Establish innovative work environments * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency AHCDES502 Prepare a landscape design AHCDES501 Design sustainable landscapes * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units FBPFSY2002 Apply food safety procedures FBPOPR2069 Use numerical applications in the workplace FBPRBK2002 Use food preparation equipment to prepare fillings FBPRBK3001 Produce laminated pastry products FBPRBK3002 Produce non laminated pastry products FBPRBK3008 Produce sponge cake products FBPRBK3009 Produce biscuit and cookie products FBPRBK3010 Produce cake and pudding products FBPRBK3013 Schedule and produce cake and pastry production FBPRBK3018 Produce basic artisan products FBPWHS2001 Participate in work health and safety processes Elective units FBPRBK3003 Produce specialist pastry products FBPRBK3004 Produce meringue products SIRRMER002 Merchandise food products FBPFSY3002 Participate in a HACCP team * We can develop additional elective units that are not listed on request (Please contact us for further information)

Assessment Kit-BSBPMG536 Manage project risk Course Core units SHBBCCS004 Demonstrate retailOur 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