Unit Knowledge Guide-CHCCCS033 Identify and report abuse Skill Set (Skill Set) egg and farinaceous dishes BSBSUS201

egg and farinaceous dishes BSBSUS201 Participate in environmentally sustainable work practices Additional Electives SITXFSA002 Participate in safe food handling practices HLTAID003 Provide first aid * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBINS301 Develop and use information literacy skills BSBOPS304 Deliver and monitor a service to customers BSBTEC201 Use business software applications BSBWHS311 Assist with maintaining workplace safety BSBXTW301 Work in a team CUAIND202 Develop and apply knowledge of information and cultural services organisations Elective units BSBINS203 Assist with circulation services BSBINS306 Provide multimedia support BSBINS307 Retrieve information from records BSBOPS305 Process customer complaints BSBOPS306 Record stakeholder interactions BSBXCM301 Engage in workplace communication If you require RPL Kits with comprehensive benchmarking

Core units AVIF0023 Apply aircraft safety procedures AVIF0034 Apply aviation work health and safety procedures AVIG0003 Work effectively in the aviation industry TLIE2007 Use communications systems TLIO1002 Follow security procedures when working with passengers and personnel Electives TLIC1051 Operate commercial vehicle TLID0021 Store and handle dangerous goods and hazardous substances TLIF2018 Operate firefighting equipment TLIK2010 Use infotechnology devices in the workplace AVIE0003 Operate aeronautical radio * We can develop additional elective units that are not listed on request (Please contact us for further information)

diseases and disorders AHCBIO203 Inspect and clean machinery

Core units BSBCRT601 Research and apply concepts and theories of creativity CUAACD601 Extend professional expertise with drawing and other visual representation tools CUAPPR505 Establish and maintain safe creative practice CUAPPR601 Originate a body of independent creative work CUAPPR603 Engage in the business of creative practice CUAPPR604 Publicly present a body of own creative work CUARES602 Extend cultural research expertise Elective Units BSBCRT501 Originate and develop concepts BSBDES501 Implement design solutions BSBDES502 Establish

Unit Knowledge Guide-CHCCCS033 Identify and report abuse Skill Set (Skill Set) egg and farinaceous dishes BSBSUS201Our 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