Unit Knowledge Guide-SHBXCCS001 Conduct salon financial transactions EAL select and induct staff SITXHRM012

select and induct staff SITXHRM012 Monitor staff performance SITXMGT004 Monitor work operations SITXMGT005 Establish and conduct business relationships SITXMPR014 Develop and implement marketing strategies SITXWHS008 Establish and maintain a work health and safety system Elective units SITXFSA005 Use hygienic practices for food safety SITHIND008 Work effectively in hospitality service SITHFAB021 Provide responsible service of alcohol SITXCCS012 Provide lost and found services SITHFAB024 Prepare and serve non-alcoholic beverages SITHFAB025 Prepare and serve espresso coffee SITXFSA006 Participate in safe food handling practices SITXFSA007 Transport and store food SITHIND006 Source and use information on the hospitality industr SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms SIRXOSM004 Analyse performance of social media and online business tools SIRXOSM006 Develop and manage social media and online strategies BSBTWK501 Lead diversity and inclusion BSBINS401 Analyse and present research information BSBTWK503 Manage meetings BSBSUS511 Develop workplace policies and procedures for sustainability BSBOPS504 Manage business risk BSBOPS502 Manage business operational plans BSBFIN401 Report on financial activity * We can develop additional elective units that are not listed on request (Please contact us for further information)

implement and use ICT-based educational platforms TAEDEL802 Use e-learning with social media TAELED801 Design pedagogy for e-learning Electives TAELED803 Implement improved learning practice BSBRES801 Initiate and lead applied research * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units MEM16006A Organise and communicate information MEM16008A Interact with computing technology MSAENV272B Participate in environmentally sustainable work practices Elective units MEM05051A Select welding processes MEM09002B Interpret a technical drawing MEM09201A Work effectively in an engineering drafting workplace MEM09202A Produce freehand sketches MEM09203A Measure and sketch site information MEM09205A Produce electrical schematic drawings MEM09208A Detail fasteners and locking devices in mechanical drawings If you require RPL Kits with comprehensive benchmarking

Units of competency FWPHAR2206 Operate a mobile chipper/mulcher FWPCOT2237 Maintain chainsaws FWPCOT2239 Trim and cut felled trees RIIWHS205E Control traffic with stop-slow bat HLTAID003 Provide first aid * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AMPCOR201 Maintain personal equipment AMPCOR202 Apply hygiene and sanitation practices AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry Electives AMPX201 Prepare and operate bandsaw AMPX216 Operate mincer AMPX209 Sharpen knives AMPA2070 Identify cuts and specifications AMPA2071 Pack meat products If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-SHBXCCS001 Conduct salon financial transactions EAL select and induct staff SITXHRM012Our 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