Learner Guide-FNSFLT213 Develop knowledge of debt and consumer credit Training and Assessment Strategy Units of competency BSBCRT402 Collaborate

Units of competency BSBCRT402 Collaborate in a creative process SIRXQUA001A Develop innovative ideas at work If you require RPL Kits with comprehensive benchmarking

Core units CPCCCA2002 Use carpentry tools and equipment CPCCCM3004 Identify and apply information in construction plans

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

and strengthen these foundational skills in line with the Australian Core Skills Framework (ACSF)

Units of competency AURTTJ011 Balance wheels and tyres AURTTD004 Inspect and service suspension systems AURTTD002 Inspect and service steering systems AURLTD006 Carry out light vehicle wheel alignment operations If you require RPL Kits with comprehensive benchmarking

Learner Guide-FNSFLT213 Develop knowledge of debt and consumer credit Training and Assessment Strategy Units of competency BSBCRT402 CollaborateOur 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