Contribute to OHS processes - Full Time and International VET

Pricing

Learner Guide: $30.25 Add To Cart
Preview
  • PDF thumbnail

Description

This resource provides the student with the basic skills to apply and follow safe working practices. Learning outcomes include introduction to Occupational Health and Safety, hazards and risk management, follow safe work practices in the workplace and participate in an OHS program.

Classifications

AQF - Australian Quality Framework
Certificate III

Competency Field
Hospitality

National Code - Training.gov.au
FDFOHS3001A: Contribute to OHS processes

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-738

TAFEshop Catalogue: 09.060.0371-E3

TAFE SA

Related Resources


Artisan Bread

There has been a resurgence of the old Artisan baking techniques that produce natural chemical free flavoursome breads. This manual provides a 10 day baking program that outlines the baking process and ingredient functionality, introduction to preferment, concept of strength, practical assessment, flour technology, sourdough process, introduction to the retarding process, speciality flours, country bread/tsoureki and artisan images, assessment test and additional readings.

Learner Guide$35.50

Biscuits, Cookies and Meringues - Full Time and International VET

This resource provides the student with the skills and knowledge to produce an extensive variety of biscuit, cookie, meringue and macaroon goods. Learning outcomes include:- produce a range of cookies products in commercial quantities, produce a range of biscuits in commercial quantity, finish and decorate a commercial range of biscuits and meringue products, pipe and drop commercial quantities of macaroons.

Learner Guide$30.25

Rye and Savoury Breads - Full Time and International VET

This resource provides the student with skills and knowledge to produce a variety of rye and savoury breads. Learning outcomes include produce commercial quantity and quality sour dough, introduction to rye breads, rye flour characteristics and produce a variety of rye and savoury breads in commercial quantities.

Learner Guide$32.50