AMPMGT602 Monitor and manage organisational legal responsibilities AMPMGT603 Manage meat processing systems to maintain and improve product quality BSBFIN601 Manage organisational finances BSBLDR601 Lead and manage organisational change BSBLDR602 Provide leadership across the organisation BSBOPS504 Manage business risk * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core units CHCDIV001 Work with diverse people CHCVOL001 Be an effective volunteer HLTWHS001 Participate in workplace health and safety Elective units CHCCOM005 Communicate and work in health or community services HLTAID010 Provide basic emergency life support * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency SISXEMR002 Coordinate emergency responses SISOFLD004 Provide first aid in remote locations HLTAID011 Provide First Aid If you require RPL Kits with comprehensive benchmarking
weeds and diseases AHCWRK302 Monitor weather conditions AHCCHM304 Transport and store chemicals AHCCHM405 Plan and implement a chemical use program AHCCHM404 Develop procedures to minimise risks in the use of chemicals * We can develop additional elective units that are not listed on request (Please contact us for further information)
weeds and diseases AHCDRG305 Install drainage systems AHCECR301 Maintain native ecosystem areas If you require RPL Kits with comprehensive benchmarking
RPL Kit-SITSS00037 Essential Business Skills for a Franchisee Skill Set AUM AMPMGT602 Monitor and manage organisationalOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information