Training and Assessment Strategy-SIT31021 Certificate III in Patisserie Graduate Diploma health and work practices Elective

health and work practices Elective Units SHBHCUT006 Create combined haircut structures Group A SHBHCUT007 Create combined traditional and classic men’s haircut structures Group A SHBHDES004 Create classic long hair up-styles Group A SHBHCUT007 Create combined traditional and classic men’s haircut structures Group B SHBHCUT011 Design and maintain beards and moustaches Group B SHBHCUT012 Shave heads and faces Group B SHBHBAS002 Provide head

monitor and evaluate nursing care HLTENN039 Apply principles of wound management HLTENN040 Administer and monitor medicines and intravenous therapy HLTENN041 Apply legal and ethical parameters to nursing practice HLTENN042 Implement and monitor care for a person with mental health conditions HLTENN043 Implement and monitor care for a person with acute health conditions HLTENN044 Implement and monitor care for a person with chronic health conditions HLTENN045 Implement and monitor care of the older person HLTENN047 Apply nursing practice in the primary health care setting HLTENN068 Provide end of life care and a palliative approach in nursing practice HLTINF006 Apply basic principles and practices of infection prevention and control HLTWHS002 Follow safe work practices for direct client care Elective units BSBLDR414 Lead team effectiveness BSBPEF402 Develop personal work priorities CHCCOM005 Communicate and work in the health or community services HLTAID011 Provide First Aid HLTWHS003 Maintain work health and safety If you require RPL Kits with comprehensive benchmarking

Core units CUAPPR603 Engage in the business of creative practice CUAPPR505 Establish and maintain safe creative practice CUAPPR605 Evolve ideas for professional creative work Elective Units BSBADV602 Develop an advertising campaign BSBADV604 Execute an advertising campaign BSBCRT501 Originate and develop concepts BSBFIM601 Manage finances BSBINN502 Build and sustain an innovative work environment BSBINN601 Lead and manage organisational change BSBINN801 Lead innovative thinking and practice BSBMGT502 Manage people performance BSBMGT605 Provide leadership across the organisation BSBMGT608 Manage innovation and continuous improvement BSBMGT616 Develop and implement strategic plans BSBMGT617 Develop and implement a business plan BSBMKG609 Develop a marketing plan If you require RPL Kits with comprehensive benchmarking

Elective units MSS408001 Develop the competitive systems and practices approach MSS408002 Audit the use of competitive tools MSS407003 Analyse process changes MSS407008 Capture learning from daily activities in an organisation MSS407010 Improve visual management in the workplace MSMENV672 Develop workplace policy and procedures for environmental sustainability MSS017009 Analyse and determine organisational risk areas in sustainability MSS017010 Determine process loss through mass or energy balancing If you require RPL Kits with comprehensive benchmarking

The trainers can use these activities to improve training and support the students in journey towards summative assessment

Training and Assessment Strategy-SIT31021 Certificate III in Patisserie Graduate Diploma health and work practices ElectiveYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.