RPL Kit-SIT31021 Certificate III in Patisserie CPC CPCCCM1015A Carry out measurements and

CPCCCM1015A Carry out measurements and calculations

high elements SISOCHC002 Set up and supervise challenge course sessions

Units of competency FNSACC517 Provide management accounting information FNSACC511 Provide financial and business performance information FNSACC516 Implement and maintain internal control procedures FNSACC512 Prepare tax documentation for individuals FNSACC514 Prepare financial reports for corporate entities FNSACC513 Manage budgets and forecasts If you require RPL Kits with comprehensive benchmarking

Core units BSBPMG530 Manage project scope BSBPMG531 Manage project time BSBPMG532 Manage project quality BSBPMG533 Manage project cost BSBPMG534 Manage project human resources BSBPMG535 Manage project information and communication BSBPMG536 Manage project risk BSBPMG540 Manage project integration Elective units BSBCRT511 Develop critical thinking in others BSBLDR522 Manage people performance BSBPMG538 Manage project stakeholder engagement BSBPMG539 Manage project governance * We can develop additional elective units that are not listed on request (Please contact us for further information)

Before we commence writing our assessment tools we identify the assessment requirements of the training package/accredited course

RPL Kit-SIT31021 Certificate III in Patisserie CPC CPCCCM1015A Carry out measurements andOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information