Learner Guide-ICTNWK548 Model preferred system solutions LGA egg and farinaceous dishes SITHCCC012

egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes SITHCCC014 Prepare meat dishes SITHCCC018 Prepare food to meet special dietary requirements SITHCCC019 Produce cakes

Units of competency SISXEMR002 Coordinate emergency responses SISXFAC001 Maintain equipment for activities SISOCHC001 Lead challenge course sessions

Pre-requisite units CPCCWHS1001 Prepare to work safely in the construction industry Core units CPCCCM2006 Apply basic levelling procedures CPCCOM1012 Work effectively and sustainably in the construction industry CPCCOM1013 Plan and organise work CPCCOM1014 Conduct workplace communication CPCCOM1015 Carry out measurements and calculations CPCCOM2001 Read and interpret plans and specifications CPCCSF2001 Handle steelfixing materials CPCCSF2002 Use steelfixing tools and equipment CPCCSF2003 Cut and bend materials using oxy-LPG equipment CPCCSF2004 Place and fix reinforcement materials CPCCSF2005 Arc weld reinforcement steel CPCCSF2006 Machine-cut reinforcement materials CPCCSF3001 Apply reinforcement schedule CPCCWHS2001 Apply WHS requirements

Units of competency BSBINN601 Lead and manage organisational change CHCMGT001 Develop

Core units AVIF0023 Apply aircraft safety procedures AVIF0026 Implement aviation risk management processes AVIF0035 Manage human factors in aviation operations AVIF0038 Undertake aircraft underwater escape and survival AVIF0041 Maintain the safety of people and aircraft AVIF0042 Respond to abnormal and emergency situations in an aircraft AVIO0017 Manage disruptive behaviour and unlawful interference with aviation AVIW0025 Complete aircraft and flight equipment pre- and post-flight actions AVIY0051 Conduct helicopter landing site and unprepared helicopter landing site operations AVIZ0003 Maintain basic situational awareness in an aviation workplace BSBMGT405 Provide personal leadership TLIA1001 Secure cargo TLID2003 Handle dangerous goods/hazardous substances TLIE3002 Estimate/calculate mass

Learner Guide-ICTNWK548 Model preferred system solutions LGA egg and farinaceous dishes SITHCCC012Our 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