Learner Guide-RIIPGP202D Handle reagents Unit Communicate professionally using sector-specific terminology

Communicate professionally using sector-specific terminology

procedures etc) are included to ensure that assessments are consistent and based on the Principles of Assessment and Rules of Evidence

Units of competency CHCMHS011 Assess and promote social

Units of competency HLTAHA006 Assist with basic foot hygiene HLTAHA008 Assist with podiatry assessment and exercise HLTAHA007 Assist with podiatric procedures * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry SITHIND003 Use hospitality skills effectively SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHFAB002 Provide responsible service of alcohol Group B SITXFSA002 Participate in safe food handling practices Group B SITXINV002 Maintain the quality of perishable items Group B Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B BSBSUS201 Participate in environmentally sustainable work practices Group B

Learner Guide-RIIPGP202D Handle reagents Unit Communicate professionally using sector-specific terminologyOur learner guides contain everything you need to begin training your learners. The learner guides have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce