Implement Minimal Environmental Impact Practices
This Unit covers the basic knowledge and skills to ensure that practices are implemented to achieve minimal environmental impact whilst participating in outdoor activities under supervision.At the end of your study of this unit, you should be able to determine the environmental impacts of outdoor recreation activities. You should be able to adopt practices to reduce impact on the natural environment and on other users of wilderness areas
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Safe Work Practices
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Reporting Suspicious Behaviour
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Identifying and Reporting Hygiene Hazards
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Cleaning and Sanitizing Part A
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Follow procedures for emergency situations
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Follow the safety directions of supervisors
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Food Safety Program
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Following Hygiene Procedures Correctly and Consistently
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Appropriate Handling of Pests and Garbage
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Infectious Diseases
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Issues and Breaches of Health, Safety and Security Procedures
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Participate in the Organisation's OHS Practices
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Personal Hygiene
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Personal Protection
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Preparation of meat, poultry and seafood, dairy, dry goods, fruit and vegetables
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Prepare and use equipment
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Prevent Cross Contamination
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Develop an exercise program for a beginner client
In developing a fitness program different types of exercises are combined into sessions that meet the clients' fitness goals and capabilities. In this scenario the learner uses the results of screening tests to develop a fitness program for a beginner client. As you start to plan a fitness program make sure you understand the implications that the client's health and fitness status will have on the way the program is developed. You will need to consider th
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Operate ride on vehicles
There is a wide range of ride on vehicles used in the horticulture industry. Each is designed and suited for specific tasks. This resource supports the learning required to 'Operate ride on vehicles' and addresses pre-start checks, operation and routine maintenance for ride on vehicles.
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