Learner Resources-PSPINV001 Plan and initiate an investigation UEP Units of competency MSS017009 Analyse

Units of competency MSS017009 Analyse and determine organisational risk areas in sustainability * We can develop additional elective units that are not listed on request (Please contact us for further information)

prevent and report potential facility emergency situations Elective units BSBINS302 Organise workplace information BSBLDR414 Lead team effectiveness BSBWHS332X Apply infection prevention and control procedures to own work activities BSBWRT311 Write simple documents HLTAID011 Provide first aid * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units CHCCOM006 Establish and manage client relationships SISFFIT041 Develop personalised exercise programs SISFFIT042 Instruct personalised exercise sessions SISFFIT043 Develop and instruct personalised exercise programs for body composition goals SISFFIT044 Develop and instruct personalised exercise programs for older clients SISFFIT045 Develop and instruct personalised exercise programs for adolescent clients SISFFIT049 Use exercise science principles in fitness instruction SISFFIT050 Support exercise behaviour change SISFFIT051 Establish and maintain professional practice for fitness instruction SISFFIT053 Support healthy eating for individual fitness clients Electives SISFFIT034 Assess client movement and provide exercise advice SISFFIT037 Develop and instruct group movement programs for children BSBESB301 Investigate business opportunities BSBESB302 Develop and present business proposals BSBCMM411 Make presentations BSBCRT411 Apply critical thinking to work practices HLTWHS003 Maintain work health and safety * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency HLTAAP001 Recognise healthy body systems HLTHPS006 Assist clients with medication * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPPPL4008 Prepare and present artisan food and/or beverages * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learner Resources-PSPINV001 Plan and initiate an investigation UEP Units of competency MSS017009 AnalyseOur 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