Unit Knowledge Guide-SITXWHS007 Implement and monitor work health and safety practices RTO Forms present and debate ideas BSBMKG431

present and debate ideas BSBMKG431 Assess marketing opportunities BSBMKG434 Promote products and services BSBCRT413 Collaborate in creative processes * We can develop additional elective units that are not listed on request (Please contact us for further information)

RIIMPO301E

Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPPPL4008 Prepare and present artisan food and/or beverages If you require RPL Kits with comprehensive benchmarking

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facilitate and review all aspects of case management CHCCSM004 Coordinate complex case requirements CHCCCS004 Assess co-existing needs If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-SITXWHS007 Implement and monitor work health and safety practices RTO Forms present and debate ideas BSBMKG431Our 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