Self-Study Guide-HLTASEW005 Provide supervision for Aboriginal and/or Torres Strait Islander health workers NWP defensible way to evaluate learner

defensible way to evaluate learner readiness

Core units RIIBEF201D Plan and organise work RIICCM201D Carry out measurements and calculations RIIWHS201D Identify

Units of competency FBPTEC4012 Manage raw materials FBPTEC4002 Apply principles of food packaging FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPTEC4023 Control and monitor fermentation FBPFSY5001 Develop a HACCP-based food safety plan * We can develop additional elective units that are not listed on request (Please contact us for further information)

health and work practices Elective units SHBBFAS003 Provide specialised facial treatments SHBBMUP001 Apply eyelash extensions SHBBMUP003 Design and apply make-up for photography SHBBMUP004 Design and apply remedial camouflage make-up SHBBNLS002 Apply gel nail enhancements SHBBNLS003 Apply acrylic nail enhancements * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units SIRXCOM001 Communicate in the workplace to support team and customer outcomes SIRXIND001 Work effectively in a service environment SIRXWHS001 Work safely Elective units FSKDIG002 Use digital technology for routine and simple workplace tasks (c) SIRXIND004 Plan a career in the retail industry If you require RPL Kits with comprehensive benchmarking

Self-Study Guide-HLTASEW005 Provide supervision for Aboriginal and/or Torres Strait Islander health workers NWP defensible way to evaluate learnerOur self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the