Assessment Kit-AHCSS00054 Poultry Egg Industry Stockpersons Skill Set Certificate III Units of competency CHCCCS013 Provide

Units of competency CHCCCS013 Provide basic foot care HLTWHS002 Follow safe work practices for direct client care CHCCCS011 Meet personal support needs * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units SITHIND006 Source and use information on the hospitality industry SITHIND008 Work effectively in hospitality service SITXCCS014 Provide service to customers SITXCOM007 Show social and cultural sensitivity SITXHRM007 Coach others in job skills SITXWHS005 Participate in safe work practices Elective units SITXFSA005 Use hygienic practices for food safety SIRXSLS001 Sell to the retail customer BSBCMM211 Apply communication skills BSBTEC201 Use business software applications BSBSUS211 Participate in sustainable work practices BSBFIN302 Maintain financial records SIRXCEG008 Manage disrespectful

Units of competency AHCPMG410 Implement the pest monitoring and evaluation plan AHCORG403 Manage organic soil improvement AHCPHT402 Develop a crop regulation program AHCPHT404 Implement and monitor a horticultural crop harvesting program AHCAGB501 Develop climate risk management strategies * We can develop additional elective units that are not listed on request (Please contact us for further information)

The unit knowledge guide contains information for students to read additional information related to their units of competency or course and as additional support to the learner guide

Assessment Kit-AHCSS00054 Poultry Egg Industry Stockpersons Skill Set Certificate III Units of competency CHCCCS013 ProvideOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment 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