Unit Knowledge Guide-CPPSEC2111 Apply security procedures to manage intoxicated persons Professional Development egg and farinaceous dishes SITHCCC012

egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes

Core units CHCCOM002 Use communication to build relationships CHCDIV001 Work with diverse people CHCLEG001 Work legally and ethically CHCVOL001 Be an effective volunteer HLTWHS001 Participate in workplace health and safety BSBWOR301 Organise personal work priorities and development Elective units CHCADV001 Facilitate the interests and rights of clients CHCCCS017 Provide loss and grief support CHCCCS040 Support independence and wellbeing CHCCCS031 Provide individualised support If you require RPL Kits with comprehensive benchmarking

Elective units RIIENV301E Conduct atmospheric monitoring Group G RIIMCU301E Conduct specialised strata control operations Group G RIIHAN208E Perform dogging Group H RIIMPO307E Conduct wheel grader operations in underground mines

aggressive or abusive customers SIRXCEG009 Manage workplace responses to disrespectful aggressive or abusive customer behaviour SIRCCPM002 Coordinate a pharmacy quality system SIRCCPM003 Lead and develop pharmacy teams SIRCCPM004 Manage pharmacy sales and service delivery SIRCCPM005 Manage pharmacy premises

Unit Knowledge Guide-CPPSEC2111 Apply security procedures to manage intoxicated persons Professional Development egg and farinaceous dishes SITHCCC012Our 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