Unit Knowledge Guide-CHCDIS011 Contribute to ongoing skills development using a strengths-based approach Vocational Placement Kit (Skill Set) Core units SITTIND001 Source and

Core units SITTIND001 Source and use information on the tourism and travel industry SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units BSBWOR203 Work effectively with others BSBSUS201 Participate in environmentally sustainable work practices SITXFSA001 Use hygienic practices for food safety SITXINV001 Receive and store stock BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITXINV002 Maintain the quality of perishable items * We can develop additional elective units that are not listed on request (Please contact us for further information)

Mapping for each unit of competency

Units of competency RIIWHS201D Work safely and follow WHS policies and procedures RIICOM201D Communicate in the workplace If you require RPL Kits with comprehensive benchmarking

sauces and soups Group B SITHCCC008 Prepare vegetable

Our PowerPoint presentations support trainers to deliver effective

Unit Knowledge Guide-CHCDIS011 Contribute to ongoing skills development using a strengths-based approach Vocational Placement Kit (Skill Set) Core units SITTIND001 Source andOur 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