Unit Knowledge Guide-FWPCOT3286 Identify levelling and tensioning requirements for saw blades TAE Core units BSBSUS201 Participate in

Core units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks

BSBMKG603 Manage the marketing process BSBRSK501 Manage risk BSBMKG607 Manage market research BSBMKG608 Develop organisational marketing objectives * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency SITXFSA002 Participate in safe food handling practices SITXFSA001 Use hygienic practices for food safety SITHFAB002 Provide responsible service of alcohol SITHGAM001 Provide responsible gambling services If you require RPL Kits with comprehensive benchmarking

religious and dietary considerations for food production FDFOP3004A Operate interrelated processes in a packaging system If you require RPL Kits with comprehensive benchmarking

taxation and insurance requirements for the micro business BSBWOR301 Organise personal work priorities and development ICPPRN384 Set up and produce basic digital print * We can develop additional elective units that are not listed on request (Please contact us for further information)

Unit Knowledge Guide-FWPCOT3286 Identify levelling and tensioning requirements for saw blades TAE Core units BSBSUS201 Participate inOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner