Unit Knowledge Guide-HLTPAT004 Collect pathology specimens other than blood Learner Guide Regulatory Alignment

Regulatory Alignment

Core units BSBTWK501 Lead diversity and inclusion SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC043 Work effectively as a cook SITHKOP013 Plan cooking operations SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive

Units of competency MSMWHS205 Control minor incidents MSMWHS110 Follow emergency response procedures PMAWHS214 Undertake helicopter safety and escape MSMWHS200 Work safely PMAWHS215 Apply offshore facility abandonment and sea survival procedures and practices * We can develop additional elective units that are not listed on request (Please contact us for further information)

CPCCCM1015A Carry out measurements and calculations

neck and shoulder massages for relaxation SHBHIND002 Research and use hairdressing industry information SHBXCCS004 Recommend products and services SIRRINV001 Receive and handle retail stock SIRRMER001 Produce visual merchandise displays If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-HLTPAT004 Collect pathology specimens other than blood Learner Guide Regulatory AlignmentOur 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