Unit Knowledge Guide-HLTAHA018 Assist with planning and evaluating meals and menus to meet recommended dietary guidelines SIR Core units BSBINS402 Coordinate workplace

Core units BSBINS402 Coordinate workplace information systems BSBLDR414 Lead team effectiveness BSBWHS411 Implement and monitor WHS policies

Core units RIIBEF201D Plan and organise work RIICCM201D Carry out measurements and calculations RIICCM202E Identify

Core units MSMENV272 Participate in environmentally sustainable work practices MSMSUP102 Communicate in the workplace MSMSUP106 Work in a team MSMWHS200 Work safely SIRXCEG001 Engage the customer Elective units MSFGN3003 Advise customers on products and services BSBCMM301 Process customer complaints BSBCUE304 Provide sales solutions to customers BSBCUS301 Deliver and monitor a service to customers BSBDES202 Evaluate the nature of design in a specific industry context BSBDES301 Explore the use of colour MSFGN2001 Make measurements and calculations If you require RPL Kits with comprehensive benchmarking

It includes detailed instructions

present and debate ideas BSBMKG431 Assess marketing opportunities BSBMKG434 Promote products and services BSBCRT413 Collaborate in creative processes If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-HLTAHA018 Assist with planning and evaluating meals and menus to meet recommended dietary guidelines SIR Core units BSBINS402 Coordinate workplaceOur 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