Learner Guide-BSBHRM412 Support employee and industrial relations RTO Forms Core units BSBDIV501 Manage diversity

Core units BSBDIV501 Manage diversity in the workplace BSBFIM601 Manage finances BSBMGT517 Manage operational plan BSBMGT617 Develop and implement a business plan SITXCCS008 Develop and manage quality customer service practices SITXFIN003 Manage finances within a budget SITXFIN004 Prepare and monitor budgets SITXFIN005 Manage physical assets SITXGLC001 Research and comply with regulatory requirements SITXHRM003 Lead and manage people SITXHRM004 Recruit

Core units CHCADV001 Facilitate the interests and rights of clients CHCAGE001 Facilitate the empowerment of older people CHCAGE003 Coordinate services for older people CHCAGE004 Implement interventions with older people at risk CHCAGE005 Provide support to people living with dementia CHCCCS006 Facilitate individual service planning and delivery CHCCCS011 Meet personal support needs CHCCCS023 Support independence and wellbeing CHCCCS025 Support relationships with carers and families CHCDIV001 Work with diverse people CHCLEG003 Manage legal and ethical compliance CHCPAL001 Deliver care services using a palliative approach CHCPRP001 Develop and maintain networks and collaborative partnerships HLTAAP001 Recognise healthy body systems HLTWHS002 Follow safe work practices for direct client care Elective units CHCAGE008 Implement falls prevention strategies CHCCCS001 Address the needs of people with chronic disease CHCCCS007 Develop and implement service programs If you require RPL Kits with comprehensive benchmarking

egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes

Early identification of LLND gaps supports equitable participation and retention

Don’t forget about our QUALITY ASSURANCE GUARANTEE

Learner Guide-BSBHRM412 Support employee and industrial relations RTO Forms Core units BSBDIV501 Manage diversityOur 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