LLN Kit-RIICCM303 Conduct Vacuum operations
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{"id":6921067626593,"title":"LLN Kit-FBP30521 Certificate III in Baking","handle":"lln-kit-fbp30521-certificate-iii-in-baking","description":"\nOur LLN Kits are developed according to ACSF (Australian Core Skills Framework).\u003cbr\u003e\u003cbr\u003e The LLN kits are written for each qualification. They include industry-relevant questions to assess the Language, Literacy and Numeracy of the applicant. This will allow the RTO to decide if the applicant will be able to successfully complete a qualification.\u003cbr\u003e\u003cbr\u003e The LLN Kits include:\u003cbr\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eApplicant assessment: With comprehensive ACSF assessment tasks aligned to specific core skills.\u003c\/li\u003e\n\u003cli\u003eMarking Guide\/Assessor kit includes answers to each question in the applicant assessment, and a guide to determining ACSF levels from the provided answers.\u003c\/li\u003e\n\u003cli\u003eMapping to support the LLN process and alignment of assessment outcomes to the ACSF\u003c\/li\u003e\n\u003c\/ul\u003e\nWe provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our LLN Kits can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!\u003cbr\u003e\u003cbr\u003e RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.","published_at":"2023-01-17T10:27:39+11:00","created_at":"2023-01-17T10:27:40+11:00","vendor":"CAQA Resources","type":"LLN Kit","tags":["Certificate III","FBP","LLN Kit (Q)","Pre-order","Quote"],"price":33000,"price_min":33000,"price_max":33000,"available":true,"price_varies":false,"compare_at_price":110000,"compare_at_price_min":110000,"compare_at_price_max":110000,"compare_at_price_varies":false,"variants":[{"id":40656410050657,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"LLN Kit-FBP30521 Certificate III in Baking","public_title":null,"options":["Default Title"],"price":33000,"weight":0,"compare_at_price":110000,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_b8c446fe-c9eb-4303-9cc7-2ac0f64d94e2.jpg?v=1714134057"],"featured_image":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_b8c446fe-c9eb-4303-9cc7-2ac0f64d94e2.jpg?v=1714134057","options":["Title"],"media":[{"alt":null,"id":27518376018017,"position":1,"preview_image":{"aspect_ratio":0.707,"height":842,"width":595,"src":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_b8c446fe-c9eb-4303-9cc7-2ac0f64d94e2.jpg?v=1714134057"},"aspect_ratio":0.707,"height":842,"media_type":"image","src":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_b8c446fe-c9eb-4303-9cc7-2ac0f64d94e2.jpg?v=1714134057","width":595}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\nOur LLN Kits are developed according to ACSF (Australian Core Skills Framework).\u003cbr\u003e\u003cbr\u003e The LLN kits are written for each qualification. They include industry-relevant questions to assess the Language, Literacy and Numeracy of the applicant. This will allow the RTO to decide if the applicant will be able to successfully complete a qualification.\u003cbr\u003e\u003cbr\u003e The LLN Kits include:\u003cbr\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eApplicant assessment: With comprehensive ACSF assessment tasks aligned to specific core skills.\u003c\/li\u003e\n\u003cli\u003eMarking Guide\/Assessor kit includes answers to each question in the applicant assessment, and a guide to determining ACSF levels from the provided answers.\u003c\/li\u003e\n\u003cli\u003eMapping to support the LLN process and alignment of assessment outcomes to the ACSF\u003c\/li\u003e\n\u003c\/ul\u003e\nWe provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our LLN Kits can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!\u003cbr\u003e\u003cbr\u003e RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase."}
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LLN Kit-FBP30521 Certificate III in Baking
Our LLN Kits are developed according to ACSF (Australian Core Skills Framework). The LLN kits...
{"id":6921260728417,"title":"Learning and Assessment Kit-FBP30521 Certificate III in Baking","handle":"learning-and-assessment-kit-fbp30521-certificate-iii-in-baking","description":"Our learner and assessment resources contain everything you need to begin training and assessing your learners.\u003cbr\u003e\u003cbr\u003eOur learner resources include:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eLearner Guide\u003c\/li\u003e\n\u003cli\u003ePowerPoint Presentation\u003c\/li\u003e\n\u003cli\u003eSession Plan\u003c\/li\u003e\n\u003cli\u003eClassroom Activities\u003c\/li\u003e\n\u003cli\u003eSelf Study Guide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur assessment resources include:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eAssessment Pack (Student)\u003c\/li\u003e\n\u003cli\u003eTrainer Assessment Pack (Marking Guide)\u003c\/li\u003e\n\u003cli\u003eMapping for each unit of competency\u003c\/li\u003e\n\u003cli\u003eAssessment Record Tools\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur learner and assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eIndustry consultation\u003c\/li\u003e\n\u003cli\u003eRobust validations\u003c\/li\u003e\n\u003cli\u003eAssessment of best practice holistic delivery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWe provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Do not forget about our QUALITY ASSURANCE GUARANTEE!\u003cbr\u003e\u003cbr\u003e\u003cbutton class=\"accordion1\"\u003eLearner Guide\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers\/teachers can then adjust lessons\/sessions, instructional techniques, and academic support accordingly.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eSelf-Study Guide\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe self-study 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.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eClass activities book\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003ePowerPoint presentation\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe PowerPoint presentation supports the trainer\/teacher in creating an interactive learning environment.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eSession Plans\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eStudent Assessment Pack\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eAll assessment resources include context and conditions of assessment, tasks to be administered to the student, and an outline of the evidence to be collected from the student.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eTrainer\/Assessor Assessment Pack\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe trainer assessment pack includes benchmark answers and evidence criteria used to assess the student's competence (i.e. the assessment decision)\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eFully mapped to training package requirements\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe mapping document maps the assessment resources to the training package requirements.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eAccess to simulated business resources\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eSimulated business resources (templates, policies, procedures etc) are included to ensure that assessments are consistent and based on the Principles of Assessment and Rules of Evidence.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003eWe develop resources using the following steps:\u003cbr\u003e\n\u003col\u003e\n\u003cli\u003eWe hire subject matter experts to write our learning and assessment resources to ensure they are industry and workplace relevant and current.\u003c\/li\u003e\n\u003cli\u003eBefore we commence writing our assessment tools we identify the assessment requirements of the training package\/accredited course, collect feedback from industry, and identify what assessment methods are appropriate for the students.\u003c\/li\u003e\n\u003cli\u003eWe design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning and assessment tools demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.\u003c\/li\u003e\n\u003cli\u003eAn assessment tool is comprised of a number of components which ensure assessment is conducted in a manner that is fair, flexible, valid and reliable. These components include:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eContext and conditions of assessment\u003c\/li\u003e\n\u003cli\u003eTask to be administered to the student\u003c\/li\u003e\n\u003cli\u003eAn outline of evidence to be gathered from the candidate\u003c\/li\u003e\n\u003cli\u003eEvidence criteria used to assess the competence of the student\u003c\/li\u003e\n\u003cli\u003eAdministration, recording and reporting requirements\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eAll resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003eRTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.\u003cbr\u003e\u003cbr\u003e\n\u003ctable class=\"product-table\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth colspan=\"2\"\u003eCore units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPFSY2002\u003c\/td\u003e\n\u003ctd\u003eApply food safety procedures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR2069\u003c\/td\u003e\n\u003ctd\u003eUse numerical applications in the workplace\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK2002\u003c\/td\u003e\n\u003ctd\u003eUse food preparation equipment to prepare fillings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3001\u003c\/td\u003e\n\u003ctd\u003eProduce laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3002\u003c\/td\u003e\n\u003ctd\u003eProduce non laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3005\u003c\/td\u003e\n\u003ctd\u003eProduce basic bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3006\u003c\/td\u003e\n\u003ctd\u003eProduce savoury bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3007\u003c\/td\u003e\n\u003ctd\u003eProduce specialty flour bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3008\u003c\/td\u003e\n\u003ctd\u003eProduce sponge cake products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3009\u003c\/td\u003e\n\u003ctd\u003eProduce biscuit and cookie products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3010\u003c\/td\u003e\n\u003ctd\u003eProduce cake and pudding products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3014\u003c\/td\u003e\n\u003ctd\u003eProduce sweet yeast products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3015\u003c\/td\u003e\n\u003ctd\u003eSchedule and produce bakery production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3018\u003c\/td\u003e\n\u003ctd\u003eProduce basic artisan products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPWHS2001\u003c\/td\u003e\n\u003ctd\u003eParticipate in work health and safety processes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eElective units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3003\u003c\/td\u003e\n\u003ctd\u003eProduce specialist pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK4001\u003c\/td\u003e\n\u003ctd\u003eProduce artisan bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSIRXSLS001\u003c\/td\u003e\n\u003ctd\u003eSell to the retail customer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR3017\u003c\/td\u003e\n\u003ctd\u003ePrepare food products using basic cooking methods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cem\u003e* We can develop additional elective units that are not listed on request (Please \u003ca href=\"\/contact-us\"\u003econtact us\u003c\/a\u003e for further information).\u003c\/em\u003e","published_at":"2023-01-17T13:24:23+11:00","created_at":"2023-01-17T13:24:26+11:00","vendor":"CAQA Resources","type":"Learning and Assessment Kit","tags":["Certificate III","FBP","Learning and Assessment Kit (Q)","Pre-order","Quote"],"price":684000,"price_min":684000,"price_max":684000,"available":true,"price_varies":false,"compare_at_price":2280000,"compare_at_price_min":2280000,"compare_at_price_max":2280000,"compare_at_price_varies":false,"variants":[{"id":40656648110177,"title":"Default Title","option1":"Default 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Title"],"price":684000,"weight":0,"compare_at_price":2280000,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_a876678a-3160-41e1-9eb5-f46831825348.jpg?v=1714134035"],"featured_image":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_a876678a-3160-41e1-9eb5-f46831825348.jpg?v=1714134035","options":["Title"],"media":[{"alt":null,"id":27518375428193,"position":1,"preview_image":{"aspect_ratio":0.707,"height":842,"width":595,"src":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_a876678a-3160-41e1-9eb5-f46831825348.jpg?v=1714134035"},"aspect_ratio":0.707,"height":842,"media_type":"image","src":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_a876678a-3160-41e1-9eb5-f46831825348.jpg?v=1714134035","width":595}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"Our learner and assessment resources contain everything you need to begin training and assessing your learners.\u003cbr\u003e\u003cbr\u003eOur learner resources include:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eLearner Guide\u003c\/li\u003e\n\u003cli\u003ePowerPoint Presentation\u003c\/li\u003e\n\u003cli\u003eSession Plan\u003c\/li\u003e\n\u003cli\u003eClassroom Activities\u003c\/li\u003e\n\u003cli\u003eSelf Study Guide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur assessment resources include:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eAssessment Pack (Student)\u003c\/li\u003e\n\u003cli\u003eTrainer Assessment Pack (Marking Guide)\u003c\/li\u003e\n\u003cli\u003eMapping for each unit of competency\u003c\/li\u003e\n\u003cli\u003eAssessment Record Tools\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur learner and assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eIndustry consultation\u003c\/li\u003e\n\u003cli\u003eRobust validations\u003c\/li\u003e\n\u003cli\u003eAssessment of best practice holistic delivery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWe provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Do not forget about our QUALITY ASSURANCE GUARANTEE!\u003cbr\u003e\u003cbr\u003e\u003cbutton class=\"accordion1\"\u003eLearner Guide\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers\/teachers can then adjust lessons\/sessions, instructional techniques, and academic support accordingly.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eSelf-Study Guide\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe self-study 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.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eClass activities book\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003ePowerPoint presentation\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe PowerPoint presentation supports the trainer\/teacher in creating an interactive learning environment.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eSession Plans\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eStudent Assessment Pack\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eAll assessment resources include context and conditions of assessment, tasks to be administered to the student, and an outline of the evidence to be collected from the student.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eTrainer\/Assessor Assessment Pack\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe trainer assessment pack includes benchmark answers and evidence criteria used to assess the student's competence (i.e. the assessment decision)\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eFully mapped to training package requirements\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eThe mapping document maps the assessment resources to the training package requirements.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"accordion1\"\u003eAccess to simulated business resources\u003c\/button\u003e\n\u003cdiv class=\"panel1\"\u003eSimulated business resources (templates, policies, procedures etc) are included to ensure that assessments are consistent and based on the Principles of Assessment and Rules of Evidence.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003eWe develop resources using the following steps:\u003cbr\u003e\n\u003col\u003e\n\u003cli\u003eWe hire subject matter experts to write our learning and assessment resources to ensure they are industry and workplace relevant and current.\u003c\/li\u003e\n\u003cli\u003eBefore we commence writing our assessment tools we identify the assessment requirements of the training package\/accredited course, collect feedback from industry, and identify what assessment methods are appropriate for the students.\u003c\/li\u003e\n\u003cli\u003eWe design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning and assessment tools demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.\u003c\/li\u003e\n\u003cli\u003eAn assessment tool is comprised of a number of components which ensure assessment is conducted in a manner that is fair, flexible, valid and reliable. These components include:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eContext and conditions of assessment\u003c\/li\u003e\n\u003cli\u003eTask to be administered to the student\u003c\/li\u003e\n\u003cli\u003eAn outline of evidence to be gathered from the candidate\u003c\/li\u003e\n\u003cli\u003eEvidence criteria used to assess the competence of the student\u003c\/li\u003e\n\u003cli\u003eAdministration, recording and reporting requirements\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eAll resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003eRTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.\u003cbr\u003e\u003cbr\u003e\n\u003ctable class=\"product-table\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth colspan=\"2\"\u003eCore units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPFSY2002\u003c\/td\u003e\n\u003ctd\u003eApply food safety procedures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR2069\u003c\/td\u003e\n\u003ctd\u003eUse numerical applications in the workplace\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK2002\u003c\/td\u003e\n\u003ctd\u003eUse food preparation equipment to prepare fillings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3001\u003c\/td\u003e\n\u003ctd\u003eProduce laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3002\u003c\/td\u003e\n\u003ctd\u003eProduce non laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3005\u003c\/td\u003e\n\u003ctd\u003eProduce basic bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3006\u003c\/td\u003e\n\u003ctd\u003eProduce savoury bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3007\u003c\/td\u003e\n\u003ctd\u003eProduce specialty flour bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3008\u003c\/td\u003e\n\u003ctd\u003eProduce sponge cake products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3009\u003c\/td\u003e\n\u003ctd\u003eProduce biscuit and cookie products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3010\u003c\/td\u003e\n\u003ctd\u003eProduce cake and pudding products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3014\u003c\/td\u003e\n\u003ctd\u003eProduce sweet yeast products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3015\u003c\/td\u003e\n\u003ctd\u003eSchedule and produce bakery production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3018\u003c\/td\u003e\n\u003ctd\u003eProduce basic artisan products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPWHS2001\u003c\/td\u003e\n\u003ctd\u003eParticipate in work health and safety processes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eElective units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3003\u003c\/td\u003e\n\u003ctd\u003eProduce specialist pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK4001\u003c\/td\u003e\n\u003ctd\u003eProduce artisan bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSIRXSLS001\u003c\/td\u003e\n\u003ctd\u003eSell to the retail customer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR3017\u003c\/td\u003e\n\u003ctd\u003ePrepare food products using basic cooking methods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cem\u003e* We can develop additional elective units that are not listed on request (Please \u003ca href=\"\/contact-us\"\u003econtact us\u003c\/a\u003e for further information).\u003c\/em\u003e"}
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Learning and Assessment Kit-FBP30521 Certificate III in Baking
Our learner and assessment resources contain everything you need to begin training and assessing your...
{"id":6921550397537,"title":"Learner Resources-FBP30521 Certificate III in Baking","handle":"learner-resources-fbp30521-certificate-iii-in-baking","description":"\nOur learner resources contain everything you need to begin training your learners.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOur learner resources include:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eLearner Guide\u003c\/li\u003e\n\u003cli\u003ePowerPoint Presentation\u003c\/li\u003e\n\u003cli\u003eSession Plan\u003c\/li\u003e\n\u003cli\u003eClassroom Activities\u003c\/li\u003e\n\u003cli\u003eSelf Study Guide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eIndustry consultation\u003c\/li\u003e\n\u003cli\u003eRobust validations\u003c\/li\u003e\n\u003cli\u003eAssessment of best practice holistic delivery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWe provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eLearner Guide\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers\/teachers can then adjust lessons\/sessions, instructional techniques, and academic support accordingly.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSelf-Study Guide\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe self-study 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.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eClass activities book\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePowerPoint presentation\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe PowerPoint presentation supports the trainer\/teacher in creating an interactive learning environment.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSession Plans\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.\u003cbr\u003e\u003cbr\u003eWe develop resources using the following steps:\u003cbr\u003e\n\u003col\u003e\n\u003cli\u003eWe hire subject matter experts to write our learning resources to ensure they are industry and workplace relevant and current.\u003c\/li\u003e\n\u003cli\u003eBefore we commence writing our learner resources we identify the requirements of the training package\/accredited course and collect feedback from industry.\u003c\/li\u003e\n\u003cli\u003eWe design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning resources demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.\u003c\/li\u003e\n\u003cli\u003eAll resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003eRTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.\u003cbr\u003e\u003cbr\u003e \u003ctable class=\"product-table\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth colspan=\"2\"\u003eCore units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPFSY2002\u003c\/td\u003e\n\u003ctd\u003eApply food safety procedures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR2069\u003c\/td\u003e\n\u003ctd\u003eUse numerical applications in the workplace\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK2002\u003c\/td\u003e\n\u003ctd\u003eUse food preparation equipment to prepare fillings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3001\u003c\/td\u003e\n\u003ctd\u003eProduce laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3002\u003c\/td\u003e\n\u003ctd\u003eProduce non laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3005\u003c\/td\u003e\n\u003ctd\u003eProduce basic bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3006\u003c\/td\u003e\n\u003ctd\u003eProduce savoury bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3007\u003c\/td\u003e\n\u003ctd\u003eProduce specialty flour bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3008\u003c\/td\u003e\n\u003ctd\u003eProduce sponge cake products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3009\u003c\/td\u003e\n\u003ctd\u003eProduce biscuit and cookie products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3010\u003c\/td\u003e\n\u003ctd\u003eProduce cake and pudding products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3014\u003c\/td\u003e\n\u003ctd\u003eProduce sweet yeast products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3015\u003c\/td\u003e\n\u003ctd\u003eSchedule and produce bakery production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3018\u003c\/td\u003e\n\u003ctd\u003eProduce basic artisan products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPWHS2001\u003c\/td\u003e\n\u003ctd\u003eParticipate in work health and safety processes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eElective units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3003\u003c\/td\u003e\n\u003ctd\u003eProduce specialist pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK4001\u003c\/td\u003e\n\u003ctd\u003eProduce artisan bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSIRXSLS001\u003c\/td\u003e\n\u003ctd\u003eSell to the retail customer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR3017\u003c\/td\u003e\n\u003ctd\u003ePrepare food products using basic cooking methods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e \u003cem\u003e* We can develop additional elective units that are not listed on request (Please \u003ca href=\"\/contact-us\"\u003econtact us\u003c\/a\u003e for further information).\u003c\/em\u003e","published_at":"2023-01-17T18:24:14+11:00","created_at":"2023-01-17T18:24:15+11:00","vendor":"CAQA Resources","type":"Learner Resources","tags":["Certificate III","FBP","Learner Resources (Q)","Pre-order","Quote"],"price":467400,"price_min":467400,"price_max":467400,"available":true,"price_varies":false,"compare_at_price":1558000,"compare_at_price_min":1558000,"compare_at_price_max":1558000,"compare_at_price_varies":false,"variants":[{"id":40657122754657,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"Learner Resources-FBP30521 Certificate III in Baking","public_title":null,"options":["Default Title"],"price":467400,"weight":0,"compare_at_price":1558000,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_94594d43-83f8-4aa7-9fe3-527c2a3db12b.jpg?v=1714134011"],"featured_image":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_94594d43-83f8-4aa7-9fe3-527c2a3db12b.jpg?v=1714134011","options":["Title"],"media":[{"alt":null,"id":27518374543457,"position":1,"preview_image":{"aspect_ratio":0.707,"height":842,"width":595,"src":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_94594d43-83f8-4aa7-9fe3-527c2a3db12b.jpg?v=1714134011"},"aspect_ratio":0.707,"height":842,"media_type":"image","src":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_94594d43-83f8-4aa7-9fe3-527c2a3db12b.jpg?v=1714134011","width":595}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\nOur learner resources contain everything you need to begin training your learners.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOur learner resources include:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eLearner Guide\u003c\/li\u003e\n\u003cli\u003ePowerPoint Presentation\u003c\/li\u003e\n\u003cli\u003eSession Plan\u003c\/li\u003e\n\u003cli\u003eClassroom Activities\u003c\/li\u003e\n\u003cli\u003eSelf Study Guide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eIndustry consultation\u003c\/li\u003e\n\u003cli\u003eRobust validations\u003c\/li\u003e\n\u003cli\u003eAssessment of best practice holistic delivery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWe provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eLearner Guide\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers\/teachers can then adjust lessons\/sessions, instructional techniques, and academic support accordingly.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSelf-Study Guide\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe self-study 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.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eClass activities book\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePowerPoint presentation\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe PowerPoint presentation supports the trainer\/teacher in creating an interactive learning environment.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSession Plans\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.\u003cbr\u003e\u003cbr\u003eWe develop resources using the following steps:\u003cbr\u003e\n\u003col\u003e\n\u003cli\u003eWe hire subject matter experts to write our learning resources to ensure they are industry and workplace relevant and current.\u003c\/li\u003e\n\u003cli\u003eBefore we commence writing our learner resources we identify the requirements of the training package\/accredited course and collect feedback from industry.\u003c\/li\u003e\n\u003cli\u003eWe design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning resources demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.\u003c\/li\u003e\n\u003cli\u003eAll resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003eRTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.\u003cbr\u003e\u003cbr\u003e \u003ctable class=\"product-table\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth colspan=\"2\"\u003eCore units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPFSY2002\u003c\/td\u003e\n\u003ctd\u003eApply food safety procedures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR2069\u003c\/td\u003e\n\u003ctd\u003eUse numerical applications in the workplace\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK2002\u003c\/td\u003e\n\u003ctd\u003eUse food preparation equipment to prepare fillings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3001\u003c\/td\u003e\n\u003ctd\u003eProduce laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3002\u003c\/td\u003e\n\u003ctd\u003eProduce non laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3005\u003c\/td\u003e\n\u003ctd\u003eProduce basic bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3006\u003c\/td\u003e\n\u003ctd\u003eProduce savoury bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3007\u003c\/td\u003e\n\u003ctd\u003eProduce specialty flour bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3008\u003c\/td\u003e\n\u003ctd\u003eProduce sponge cake products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3009\u003c\/td\u003e\n\u003ctd\u003eProduce biscuit and cookie products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3010\u003c\/td\u003e\n\u003ctd\u003eProduce cake and pudding products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3014\u003c\/td\u003e\n\u003ctd\u003eProduce sweet yeast products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3015\u003c\/td\u003e\n\u003ctd\u003eSchedule and produce bakery production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3018\u003c\/td\u003e\n\u003ctd\u003eProduce basic artisan products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPWHS2001\u003c\/td\u003e\n\u003ctd\u003eParticipate in work health and safety processes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eElective units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3003\u003c\/td\u003e\n\u003ctd\u003eProduce specialist pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK4001\u003c\/td\u003e\n\u003ctd\u003eProduce artisan bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSIRXSLS001\u003c\/td\u003e\n\u003ctd\u003eSell to the retail customer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR3017\u003c\/td\u003e\n\u003ctd\u003ePrepare food products using basic cooking methods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e \u003cem\u003e* We can develop additional elective units that are not listed on request (Please \u003ca href=\"\/contact-us\"\u003econtact us\u003c\/a\u003e for further information).\u003c\/em\u003e"}
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Learner Resources-FBP30521 Certificate III in Baking
Our learner resources contain everything you need to begin training your learners.Our learner resources include:...
{"id":6920321466465,"title":"Assessment Kit-FBP30521 Certificate III in Baking","handle":"assessment-kit-fbp30521-certificate-iii-in-baking","description":"\nOur assessment resources contain everything you need to begin assessing your learners.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOur assessment resources include:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAssessment Pack (Student)\u003c\/li\u003e\n\u003cli\u003eTrainer Assessment Pack (Marking Guide)\u003c\/li\u003e\n\u003cli\u003eMapping for each unit of competency\u003c\/li\u003e\n\u003cli\u003eAssessment Record Tools\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eIndustry consultation\u003c\/li\u003e\n\u003cli\u003eRobust validations\u003c\/li\u003e\n\u003cli\u003eAssessment of best practice holistic delivery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWe 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!\u003cbr\u003e\u003cbr\u003e\n\u003ctable class=\"product-table\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth colspan=\"2\"\u003eCore units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPFSY2002\u003c\/td\u003e\n\u003ctd\u003eApply food safety procedures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR2069\u003c\/td\u003e\n\u003ctd\u003eUse numerical applications in the workplace\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK2002\u003c\/td\u003e\n\u003ctd\u003eUse food preparation equipment to prepare fillings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3001\u003c\/td\u003e\n\u003ctd\u003eProduce laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3002\u003c\/td\u003e\n\u003ctd\u003eProduce non laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3005\u003c\/td\u003e\n\u003ctd\u003eProduce basic bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3006\u003c\/td\u003e\n\u003ctd\u003eProduce savoury bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3007\u003c\/td\u003e\n\u003ctd\u003eProduce specialty flour bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3008\u003c\/td\u003e\n\u003ctd\u003eProduce sponge cake products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3009\u003c\/td\u003e\n\u003ctd\u003eProduce biscuit and cookie products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3010\u003c\/td\u003e\n\u003ctd\u003eProduce cake and pudding products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3014\u003c\/td\u003e\n\u003ctd\u003eProduce sweet yeast products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3015\u003c\/td\u003e\n\u003ctd\u003eSchedule and produce bakery production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3018\u003c\/td\u003e\n\u003ctd\u003eProduce basic artisan products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPWHS2001\u003c\/td\u003e\n\u003ctd\u003eParticipate in work health and safety processes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eElective units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3003\u003c\/td\u003e\n\u003ctd\u003eProduce specialist pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK4001\u003c\/td\u003e\n\u003ctd\u003eProduce artisan bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSIRXSLS001\u003c\/td\u003e\n\u003ctd\u003eSell to the retail customer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR3017\u003c\/td\u003e\n\u003ctd\u003ePrepare food products using basic cooking methods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cem\u003e* We can develop additional elective units that are not listed on request (Please \u003ca href=\"\/contact-us\"\u003econtact us\u003c\/a\u003e for further information).\u003c\/em\u003e","published_at":"2023-01-16T17:25:15+11:00","created_at":"2023-01-16T17:25:16+11:00","vendor":"CAQA Resources","type":"Assessment Kit","tags":["Assessment Kit (Q)","Certificate III","FBP","Pre-order","Quote"],"price":370500,"price_min":370500,"price_max":370500,"available":true,"price_varies":false,"compare_at_price":1235000,"compare_at_price_min":1235000,"compare_at_price_max":1235000,"compare_at_price_varies":false,"variants":[{"id":40654782529633,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"Assessment Kit-FBP30521 Certificate III in Baking","public_title":null,"options":["Default Title"],"price":370500,"weight":0,"compare_at_price":1235000,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_9b8a1e4c-2c0b-46e0-8b6e-65199a619406.jpg?v=1714133988"],"featured_image":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_9b8a1e4c-2c0b-46e0-8b6e-65199a619406.jpg?v=1714133988","options":["Title"],"media":[{"alt":null,"id":27518373265505,"position":1,"preview_image":{"aspect_ratio":0.707,"height":842,"width":595,"src":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_9b8a1e4c-2c0b-46e0-8b6e-65199a619406.jpg?v=1714133988"},"aspect_ratio":0.707,"height":842,"media_type":"image","src":"\/\/caqapublications.com\/cdn\/shop\/files\/Pre-order_9b8a1e4c-2c0b-46e0-8b6e-65199a619406.jpg?v=1714133988","width":595}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\nOur assessment resources contain everything you need to begin assessing your learners.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOur assessment resources include:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAssessment Pack (Student)\u003c\/li\u003e\n\u003cli\u003eTrainer Assessment Pack (Marking Guide)\u003c\/li\u003e\n\u003cli\u003eMapping for each unit of competency\u003c\/li\u003e\n\u003cli\u003eAssessment Record Tools\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eIndustry consultation\u003c\/li\u003e\n\u003cli\u003eRobust validations\u003c\/li\u003e\n\u003cli\u003eAssessment of best practice holistic delivery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWe 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!\u003cbr\u003e\u003cbr\u003e\n\u003ctable class=\"product-table\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth colspan=\"2\"\u003eCore units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPFSY2002\u003c\/td\u003e\n\u003ctd\u003eApply food safety procedures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR2069\u003c\/td\u003e\n\u003ctd\u003eUse numerical applications in the workplace\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK2002\u003c\/td\u003e\n\u003ctd\u003eUse food preparation equipment to prepare fillings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3001\u003c\/td\u003e\n\u003ctd\u003eProduce laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3002\u003c\/td\u003e\n\u003ctd\u003eProduce non laminated pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3005\u003c\/td\u003e\n\u003ctd\u003eProduce basic bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3006\u003c\/td\u003e\n\u003ctd\u003eProduce savoury bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3007\u003c\/td\u003e\n\u003ctd\u003eProduce specialty flour bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3008\u003c\/td\u003e\n\u003ctd\u003eProduce sponge cake products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3009\u003c\/td\u003e\n\u003ctd\u003eProduce biscuit and cookie products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3010\u003c\/td\u003e\n\u003ctd\u003eProduce cake and pudding products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3014\u003c\/td\u003e\n\u003ctd\u003eProduce sweet yeast products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3015\u003c\/td\u003e\n\u003ctd\u003eSchedule and produce bakery production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3018\u003c\/td\u003e\n\u003ctd\u003eProduce basic artisan products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPWHS2001\u003c\/td\u003e\n\u003ctd\u003eParticipate in work health and safety processes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eElective units\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK3003\u003c\/td\u003e\n\u003ctd\u003eProduce specialist pastry products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPRBK4001\u003c\/td\u003e\n\u003ctd\u003eProduce artisan bread products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSIRXSLS001\u003c\/td\u003e\n\u003ctd\u003eSell to the retail customer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFBPOPR3017\u003c\/td\u003e\n\u003ctd\u003ePrepare food products using basic cooking methods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cem\u003e* We can develop additional elective units that are not listed on request (Please \u003ca href=\"\/contact-us\"\u003econtact us\u003c\/a\u003e for further information).\u003c\/em\u003e"}
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Assessment Kit-FBP30521 Certificate III in Baking
Our assessment resources contain everything you need to begin assessing your learners.Our assessment resources include:...
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You may also like:
Vocational Placement Kit-MSL20122 Certificate II in Sampling and Measurement
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