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health prevention and promotion programs CHCMHS010 Implement recovery oriented approaches to complexity CHCMHS011 Assess and promote social
egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes SITHCCC014 Prepare meat dishes SITHCCC018 Prepare food to meet special dietary requirements SITHCCC019 Produce cakes
Units of competency CPCCWHS1001 Prepare to work safely in the construction industry MSS014008 Improve sustainability through readily implementable change MSS014009 Evaluate sustainability impact of a work or process area BSBSUS511 Develop workplace policies and procedures for sustainability CUAPPR512 Develop sustainability of own professional practice * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency BSBTWK501 Lead diversity and inclusion BSBLDR521 Lead the development of diverse workforces BSBHRM615 Contribute to the development of diversity and inclusion strategies * We can develop additional elective units that are not listed on request (Please contact us for further information)
monitor and report on compliance systems BSBWOR502 Lead and manage team effectiveness BSBWOR404 Develop work priorities RIIRIS301D Apply risk management processes BSBWHS401 Implement and monitor WHS policies
Learning and Assessment Kit-FBPFST5007 Monitor the development and implementation of a food QA system Ready for sale health prevention and promotion programsOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to
