Self-Study Guide-HLTWHS006 Manage personal stressors in the work environment Graduate Certificate including rationale

including rationale

Units of competency MSMTMVER401 Verify weighing instruments MSMTMREF301 Use and maintain reference standards If you require RPL Kits with comprehensive benchmarking

SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHKOP005 Coordinate cooking operations SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXINV004 Control stock SITXWHS003 Implement and monitor work health and safety practices Elective units SITHIND004 Work effectively in hospitality service Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHCCC007 Prepare stocks

Units of competency PSPGEN034 Compose complex workplace documents PSPGEN043 Apply government processes PSPGEN027 Gather and analyse information PSPGEN057 Develop and use political nous * We can develop additional elective units that are not listed on request (Please contact us for further information)

Self-Study Guide-HLTWHS006 Manage personal stressors in the work environment Graduate Certificate including rationaleOur 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