Learner Resources-BSBWHS414 Contribute to WHS risk management CHC Stage 1: An RPL Application

Stage 1: An RPL Application Form and Information booklet for the candidate to complete that meets regulatory compliance

egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes

Core units BSBWHS302 Apply knowledge of WHS legislation in the workplace Elective units BSBCUS301 Deliver and monitor a service to customers BSBITU306 Design and produce business documents BSBWRT401 Write complex documents BSBWHS401 Implement and monitor WHS policies

This will allow the RTO to decide if the applicant will be able to successfully complete a qualification

Learner Resources-BSBWHS414 Contribute to WHS risk management CHC Stage 1: An RPL ApplicationOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources 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