Workplace Training incorporates the necessary techniques and knowledge to perform work as a Workplace Trainer, Assessor, Supervisor, Coach or Mentor in the VET sector.
A list of the Workplace Training courses that Site Skills Training offers are listed below.
The SIT30713 Certificate III in Hospitality qualification reflects the role of skilled operators who use a range of well-developed hospitality skills. They use discretion and judgement and have a sound knowledge of industry operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
The BSB42015 Certificate IV in Leadership and Management qualification reflects the role of individuals working as developing and emerging leaders and managers in a range of enterprise and industry contexts.
As well as assuming responsibility for their own performance, individuals at this level provide leadership, guidance and support to others. They also have some responsibility for organising and monitoring the output of their team.
They apply solutions to a defined range of predictable and unpredictable problems, and analyse and evaluate information from a variety of sources.
This course aims to raise participants' awareness of their rights and responsibilities under the Queensland Anti-Discrimination Act 1991, with an overview of the key legal concepts. The course focuses on helping participants recognise the behaviours that are unlawful under the Queensland Anti-Discrimination Act, and understand what they can do to try and resolve issues affecting them directly.
Hygienic and safe handling practices are important for all industries that prepare and serve food. A hygienic environment assists in managing risks and ensures food is safe to consume. Where food or services are presented to customers, it helps to ensure that a high quality product can be delivered and client satisfaction is maintained. This awareness course will familiarise you with several fundamental practices for ensuring hygienic and safe handling practices for food.