Learner Guide-ICTICT614 Identify and implement business innovation MSF Units of competency SITXFSA001 Use

Units of competency SITXFSA001 Use hygienic practices for food safety SITXCCS006 Provide service to customers SITHFAB005 Prepare and serve espresso coffee SITXFIN001 Process financial transactions * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units PSPETH002 Uphold and support the values and principles of public service PSPGEN038 Identify and treat risks PSPGEN042 Exercise delegations PSPGEN043 Apply government processes PSPLEG002 Encourage compliance with legislation in the public sector PSPPCM004 Plan procurement PSPPCM005 Develop and distribute requests for offers PSPPCM006 Select providers and develop contracts PSPPCM007 Manage contracts Electives PSPGEN027 Gather and analyse information PSPGEN024 Use resources to achieve work unit goals PSPGEN076 Use public sector financial processes PSPPCM002 Dispose of assets BSBPMG522 Undertake project work BSBMKG408 Conduct market research * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency CHCLAH001 Work effectively in the leisure and health industries CHCLAH003 Participate in the planning

Units of competency AHCMOM202 Operate tractors FBPVIT2013 Recognise disorders and identify pests and diseases FBPVIT2008 Train vines FBPVIT2018 Support mechanical harvesting operations FBPVIT2015 Carry out basic canopy maintenance FBPVIT2014 Perform pest control activities FBPWIN2001 Perform effectively in a wine industry workplace BSBWHS301 Maintain workplace safety FBPVIT2003 Hand prune vines AHCCHM101 Follow basic chemical safety rules AHCCHM201 Apply chemicals under supervision FBPVIT2011 Operate vineyard equipment * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units AMPCOM401 Build productive and effective workplace relationships AMPMSY301 Apply food animal anatomy and physiology to inspection processes AMPMSY302 Recognise signs of emergency and notifiable animal diseases AMPMSY413 Recognise diseases and conditions during inspection of food animal AMPQUA401 Support food safety and quality programs AMPQUA402 Maintain good manufacturing practice in meat processing AMPWHS201 Sharpen and handle knives safely AMPWHS401 Monitor workplace health and safety processes Electives BSBXCM401 Apply communication strategies in the workplace AMPLSK301 Handle animals humanely while conducting ante-mortem inspection AMPMSY402 Perform ante and post-mortem inspection – Bovine AMPLDR404 Manage own work performance and development * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Guide-ICTICT614 Identify and implement business innovation MSF Units of competency SITXFSA001 UseOur learner guides contain everything you need to begin training your learners. The learner guides have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce