Unit Knowledge Guide-BSBINS514 Contribute to records retention and disposal schedule Certificate II store and maintain stock SITXMGT004

store and maintain stock SITXMGT004 Monitor work operations SITXWHS007 Implement and monitor work health and safety 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

selection and induction of staff BSBLDR402 Lead effective workplace relationships BSBWHS401 Implement and monitor WHS policies

Units of competency PSPINV002 Conduct an investigation PSPINV001 Plan and initiate an investigation PSPINV003 Finalise an investigation If you require RPL Kits with comprehensive benchmarking

Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand

Units of competency ICTSUS402 Install and test power saving hardware ICTSUS403 Install and test power management software If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-BSBINS514 Contribute to records retention and disposal schedule Certificate II store and maintain stock SITXMGT004Our 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