Self-Study Guide-CHCAGE004 Implement interventions with older people at risk MSA Units of competency RIIBEF402D Supervise

Units of competency RIIBEF402D Supervise on-site operations RIIGOV401D Apply

Core units AMPCOR202 Apply hygiene and sanitation practices AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry FBPOPR2069 Use numerical applications in the workplace Electives AMPCOR201 Maintain personal equipment AMPR101 Identify species and meat cuts AMPR102* Trim meat for further processing AMPR103 Store meat product AMPR104* Prepare minced meat and minced meat products AMPR105 Provide service to customers AMPR106 Process sales transactions AMPR203 Select

Before we commence writing our learner guides we identify the requirements of the training package/accredited course and collect feedback from industry

Units of competency HLTINFCOV001 Comply with infection prevention and control policies and procedures If you require RPL Kits with comprehensive benchmarking

Units of competency CHCCCS013 Provide basic foot care HLTWHS002 Follow safe work practices for direct client care CHCCCS011 Meet personal support needs * We can develop additional elective units that are not listed on request (Please contact us for further information)

Self-Study Guide-CHCAGE004 Implement interventions with older people at risk MSA Units of competency RIIBEF402D SuperviseOur 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