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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 * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency SISSSCO015 Prepare participants for sport competition SISSSCO003 Meet participant coaching needs SISSSCO005 Continuously improve coaching skills and knowledge SISSSCO013 Coach sport participants up to an advanced level * We can develop additional elective units that are not listed on request (Please contact us for further information)
It can be effective when students begin to prepare for a summative assessment
Units of competency TAEDEL404A Mentor in the workplace CHCMGT003 Lead the work team CHCPRP003 Reflect on and improve own professional practice * We can develop additional elective units that are not listed on request (Please contact us for further information)
present and debate ideas BSBCRT413 Collaborate in creative processes BSBESB401 Research and develop business plans BSBHRM413 Support the learning and development of teams and individuals BSBINS401 Analyse and present research information BSBINS410 Implement records systems for small business BSBLDR413 Lead effective workplace relationships BSBMKG431 Assess marketing opportunities If you require RPL Kits with comprehensive benchmarking
Unit Knowledge Guide-ICTWEB519 Develop complex web page layouts Advanced Diploma Units of competency SITXFSA002 ParticipateOur 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
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