Learner Guide-BSBPMG420 Apply project scope management techniques PMB diseases and disorders AHCSOL304 Implement

diseases and disorders AHCSOL304 Implement soil improvements for garden and turf areas AHCTRF306 Prepare sports turf surfaces for play AHCTRF307 Construct turf playing surfaces AHCTRF308 Establish turf AHCTRF310 Monitor turf health AHCTRF311 Renovate sports turf AHCWHS301 Contribute to work health and safety processes AHCWRK309 Apply environmentally sustainable work practices Elective units AHCMOM310 Operate land-forming machinery and equipment AHCPCM303 Identify plant specimens AHCPGD203 Prune shrubs and small trees AHCSOL401 Sample soils and interpret results AHCWRK305 Coordinate work site activities * We can develop additional elective units that are not listed on request (Please contact us for further information)

selection and induction of staff Group B BSBINN301 Promote innovation in a team environment Group B BSBLDR402 Lead effective workplace relationships Group B BSBMGT402 Implement operational plan Group B BSBRES411 Analyse and present research information Group B BSBSUS401 Implement and monitor environmentally sustainable work practices Group B * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency FWPCOR2205 Follow WHS policies and procedures FWPCOR2203 Follow environmental care procedures HLTAID011 Provide First Aid FWPHAR3204 Operate split flail and wood chipper fed by mobile machine * We can develop additional elective units that are not listed on request (Please contact us for further information)

dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHKOP009 Clean kitchen premises and equipment SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

aggressive or abusive customers SIRXCEG009 Manage workplace responses to disrespectful aggressive or abusive customer behaviour

Learner Guide-BSBPMG420 Apply project scope management techniques PMB diseases and disorders AHCSOL304 ImplementOur 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