Learner Guide-BSBWOR201 Manage personal stress in the workplace UEG procedures and programs to meet

procedures and programs to meet legislative requirements BSBITU312 Create electronic presentations BSBITU309 Produce desktop published documents BSBITU304 Produce spreadsheets BSBWRT301 Write simple documents BSBITU303 Design and produce text documents BSBCMM301 Process customer complaints BSBITU307 Develop keyboarding speed and accuracy Additional electives BSBPRO301 Recommend products and services BSBSUS401 Implement and monitor environmentally sustainable work practices BSBINN301 Promote innovation in a team environment BSBINM301 Organise workplace information * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBPMG630 Enable program execution BSBPMG634 Facilitate stakeholder engagement BSBPMG635 Implement program governance BSBPMG636 Manage benefits Elective units BSBCRT611 Apply critical thinking for complex problem solving BSBINS601 Manage knowledge and information BSBLDR601 Lead and manage organisational change BSBPEF502 Develop and use emotional intelligence BSBPMG632 Manage program risk BSBSTR601 Manage innovation and continuous improvement BSBSUS601 Lead corporate social responsibility ICTICT602 Develop contracts and manage contracted performance * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units FDFFS2001A Implement the food safety program and procedures FDFFS3001A Monitor the implementation of quality and food safety programs FDFOHS3001A Contribute to OHS processes FDFOP2064A Provide and apply workplace information MSMENV272 Participate in environmentally sustainable work practices Elective units FDFOP3003A Operate interrelated processes in a production system AHCPHT401 Assess olive oil for style and quality AMPP301 Operate a poultry carcase delivery system AMPP302 Debone and fillet poultry product (manually) FBPCHE3001 Conduct cheese making operations FBPCHE3002 Carry out processes for a range of artisan cheeses FBPOPR2004 Operate a beer packaging process FBPOPR2005 Operate a beer filling process FBPOPR3001 Control contaminants and allergens in the workplace FBPOPR3002 Prepare food products using basic cooking methods FBPOPR3003 Identify cultural

Units of competency ICTSUS502 Install and test virtual infrastructure BSBSUS501 Develop workplace policy and procedures for sustainability ICTSUS404 Install thin client applications for power over ethernet * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Guide-BSBWOR201 Manage personal stress in the workplace UEG procedures and programs to meetOur 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