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HLTMSG016 Apply principles of pain neuroscience
store and maintain stock SITXWHS005 Participate in safe work practices Elective units SITHASC026 Prepare curry pastes and powders SITHASC031 Prepare sushi SITHASC034 Prepare Chinese roast meat and poultry dishes SITHASC035 Prepare tandoori dishes SITHCCC026 Package prepared foodstuffs SITHCCC032 Produce cook-chill and cook-freeze foods SITXWHS006 Identify hazards
Units of competency BSBINS603 Initiate and lead applied research FWPCOT6208 Manage innovative thinking and practice in the forest and wood products industry TLIE4006 Collect
equipment and materials HLTDEP002 Gather data
Learning and Assessment Kit-SISSNTB001 Conduct netball coaching sessions with foundation level participants Graduate Diploma HLTMSG016 Apply principles of painOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to
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