Check your eligibility with us today & enquire about the Qualifications that matches with your industry
14 units must be completed consisting of:
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CORE UNITS | |
BSBOPS201 | Work effectively in business environments |
BSBOPS304 | Deliver and monitor a service to customers |
BSBWHS211 | Contribute to the health and safety of self and others |
BSBWHS332X | Apply infection prevention and control procedures to own work activities |
CPPCLO3100 | Maintain cleaning storage areas |
ELECTIVE UNITS | |
Group A: Interior and exterior cleaning | |
CPPCLO3101 | Clean carpeted floors |
CPPCLO3102 | Clean hard floors |
CPPCLO3103 | Clean and maintain amenities |
CPPCLO3104 | Clean high touch surfaces |
CPPCLO3105 | Clean glass surfaces |
CPPCLO3106 | Pressure wash and clean surfaces |
CPPCLO3107 | Clean external surfaces |
CPPCLO3108 | Clean window coverings |
CPPCLO3109 | Clean fabric upholstery |
CPPCLO3110 | Treat carpet stains |
CPPCLO4104 | Restore water damaged structures and contents |
CPPCLO4110 | Perform restorative carpet cleaning |
CPPCLO4111 | Strip and seal hard floors |
Group B: Residential and accommodation services | |
CPPCLO3111 | Clean rooms, furniture and fittings |
CPPCLO3112 | Clean walls, ceilings and fittings |
SITHACS003 | Prepare rooms for guests |
Group C: Manufacturing and food processing services | |
CPPCLO3113 | Clean food handling areas and equipment |
CPPCLO3114 | Clean specialised clean-room environments |
CPPCLO3115 | Clean industrial machinery |
SITHKOP001 | Clean kitchen premises and equipment |
Group D: Work organisation, health and safety | |
BSBESB405 | Manage compliance for small business |
BSBWHS308 | Participate in WHS hazard identification, risk assessment and risk control processes |
BSBWHS331 | Participate in identifying and controlling hazardous chemicals |
BSBXTW301 | Work in a team |
CHCDIV001 | Work with diverse people |
CPCCCM2012 | Work safely at heights |
CPCCWHS2001 | Apply WHS requirements, policies and procedures in the construction industry |
HLTAID011 | Provide first aid |
HLTINFCOV001 | Comply with infection prevention and control policies and procedures |
SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
SITXFSA001 | Use hygienic practices for food safety |
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