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Discover the benefits of micro credentials for your staff

Capacity ⋄ Confidence ⋄ Continuity

Short, sharp and cost effective training to suit your specific business needs!

Need your staff to be trained in a very specific area? Micro Credentials offer very specific training on key skills, and can be completed quickly, easily and without the need to enrol in a full qualification. Training is delivered in small bit-sized chunks (or badges as we like to call them) and therefore is often flexible and low cost. This new learning concept continues to gain recognition and popularity and is a highly sort-after within the professional landscape.

TriSpace Training has been strategically designed to fulfil the skills gaps in a wide variety of workplaces.

We begin by appraising the learning needs of your staff (or recruits) and then design and deliver a tailored solution.

 

Each TriSpace badge earned, covers three Nationally Accredited units of competency or three non-accredited “soft skills”. Soft skills are skills that don’t require formal accreditation but may significantly contribute to a harmonious and productive workplace (such as time management, decision making etc.)

Badges can accumulate over time through classroom based short courses, on-the-job workshops, online study or a combination.* These badges can be aggregated over time and used as credit towards a full qualification if required.

Upon successful completion of each badge, the student receives a formal Statement of Attainment (for accredited units) or a Statement of Participation (for non-accredited units) and a trophy to display, attesting to the quality of the employee and their commitment to their duties.

*Exceptions may apply. Please speck to us for specific details.

 

The TriSpace model is a cumulative learning system that focuses on the specific skills required by your organisation.

Choose from one of our learning modules that can be tailored to the specific needs of your business

BSBWHS307 – Apply knowledge of WHS laws in the workplace

This unit describes the skills and knowledge required to understand work health and safety (WHS) laws, and comply with them in one’s own workplace. The unit applies to those who contribute to compliance with WHS laws as part of their WHS responsibilities, which are in addition to their main duties.

NOTES: 1. The terms ‘occupational health and safety’ (OHS) and ‘work health and safety’ (WHS) are equivalent, and generally either can be used in the workplace. In jurisdictions where model WHS laws have not been implemented, registered training organisations (RTOs) are advised to contextualise this unit of competency by referring to existing WHS legislative requirements. 2. The model WHS laws include the model WHS Act, model WHS Regulations and model WHS Codes of Practice. See Safe Work Australia for further information.

 

BSBWRT301 – Write simple documents

This unit describes the skills and knowledge required to plan, draft and finalise a basic document. It applies to individuals who apply a broad range of competencies in various work contexts and may exercise some discretion and judgement to produce a range of workplace documentation.

 

BSBITU306 – Design and produce business documents

This unit describes the skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications. It applies to individuals who possess fundamental skills in computer operations and keyboarding. They may exercise discretion and judgement using appropriate theoretical knowledge of document design and production to provide technical advice and support to a team.

 

BSBITU313 – Design and produce digital text documents

This unit describes the skills and knowledge required to digitally design and develop text-based documents using advanced features of word processing applications/platforms. It applies to individuals who possess fundamental skills in digital device operation, and basic skills in operation of word processing applications. They may work as individuals who provide administrative support within an enterprise, or may be technical/knowledge experts responsible for production of their own digital documents.

 

BSBINM302 – Utilise a knowledge management system

This unit describes the skills and knowledge required to access a knowledge management system, use monitoring and review processes to provide feedback and improve own work practices using the system. This includes a whole range of strategies, methods, activities and techniques used formally and informally by individuals and the organisation (as formalised in a knowledge management system) to identify, collect, organise, store, retrieve, analyse, share and apply knowledge to the work of the organisation. It applies to individuals who apply a broad range of competencies in various work contexts. They may exercise discretion and judgement using appropriate theoretical knowledge of knowledge management to assist in increasing productivity, to improve quality or to recognise the benefits to the organisation through the improved use of knowledge.

BSBITU312 – Create electronic presentations

This unit describes the skills and knowledge required to design and produce electronic slide presentations using various applications and platforms. It applies to individuals employed in a range of work environments who design electronic presentations. They may work as individuals providing administrative support within an enterprise, or may be responsible for production of their own electronic presentations

 

BSBITU309 – Produce desktop published documents

This unit describes the skills and knowledge required to design and produce desktop published documents. It applies to individuals who work in a range of environments, which may include providing administrative support within an enterprise, or who may be technical or knowledge experts responsible for production of their own documents

 

 

 

 

 

SITXFSA001 – Use hygienic practices for food safety

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

 

SITHFAB002 – Provide responsible service of alcohol 

This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.

Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

SITHFAB003 – Operate a bar

This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units. The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries. The unit applies to bar attendants who operate with some level of independence and under limited supervision.

 

SITHFAB001 – Clean and tidy bar areas

This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste. The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries. It applies to people who work with very little independence and under close supervision, including those commonly known as ‘bar usefuls’. The unit can also apply to bar attendants.

 

SITXCCS006 – Provide service to customers

This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints. The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision. This includes individuals working in a range of tourism, travel, hospitality and events contexts

SITHFAB010 – Prepare and serve cocktails

This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes. The unit applies to any hospitality organisation that operates a bar that serves cocktails, including hotels, restaurants and clubs. The preparation of cocktails is a high order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others. The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

SITHFAB005 – Prepare and serve espresso coffee

This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues. It applies to espresso machine operators who operate with some level of independence and under limited supervision.

 

SIRXWHS002 – Contribute to workplace health and safety

This unit describes the performance outcomes, skills and knowledge required to follow organisational policies and procedures for safe work practice. This unit applies to individuals working at all levels in a diverse range of industry sectors and business contexts. The unit incorporates the requirement for all employees under state and territory Work Health and Safety (WHS) legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace.

SIRXSLS001 – Sell to the retail customer

This unit describes the performance outcomes, skills and knowledge required to deliver quality customer service and sell to retail customers. It requires the ability to determine customer needs, match products and services to their needs, and facilitate a sale.

This unit applies to all retail sectors and business sizes from large format stores to small independents. It applies to retail personnel at all levels who play a role in engaging with customers with the purpose of selling.

 

SIRXCEG001 – Engage the customer 

This unit describes the performance outcomes, skills and knowledge required to interact and communicate with a diverse range of customers to assist with basic enquiries and contribute to a service culture. It applies to individuals working in frontline customer service roles in a diverse range of industry sectors and business contexts. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.

 

SIRXMKT001 – Support marketing and promotional ideas

This unit describes the performance outcomes, skills and knowledge required to support the implementation of marking and promotional activities. It applies to individuals working in frontline sales roles in a diverse range of industry sectors and business contexts. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.

 

SIRRMER001 – Produce visual merchandise displays

This unit describes the performance outcomes, skills and knowledge required to display retail merchandise. It requires the ability to prepare, produce and maintain merchandise displays in accordance with visual merchandising requirements. This unit applies to all businesses that sell retail merchandise. It applies to frontline personnel who have limited autonomy and work under close supervision and guidance of others in frontline operational roles. However; in smaller businesses, senior personnel might also undertake this function.

SIRRSTY001 – Style the customer

This unit describes the performance outcomes, skills and knowledge required to style a customer in trends and product ranges by making product recommendations suited to the customer and their needs. This unit applies to fashion retailers, from small independents and boutiques to larger department stores. This includes apparel, jewellery and footwear retailers. It applies to frontline personnel who have some autonomy coupled with close supervision and guidance from others. This includes front line sales assistants, retail stylists and customer service representatives. However; in smaller retail businesses, senior personnel also undertake this function.

SIRXOSM003 – Use social media and online tools

This unit describes the performance outcomes, skills and knowledge required to implement the use of social media and online platforms for organisational purposes. It requires the ability to identify the objectives for online communications, create and post relevant content to promote engagement with the organisation, and to engage professionally with customers. It applies to individuals who work at an operational level. They use discretion and judgement to take responsibility for work outcomes but actions are guided by plans, policies and procedures, supervisors and managers. Although an operational function, it can apply to small business owner operators who are responsible for a range of functions. This unit applies to self-employed individuals, and owners and employees of any type of micro, small, medium or large organisation that utilises social media and online tools for customer engagement including commercial, not-for-profit and government organisations.

CHCAGE001 – Facilitate the empowerment of older people

This unit describes the skills and knowledge required to respond to the goals and aspirations of older people and provide support services in a manner that focuses on improving health outcomes and quality of life, using a person-centred approach. This unit applies to support workers in residential or community contexts.

 

HLTAAP001 – Recognise healthy body systems

This unit describes the skills and knowledge required to work with basic information about the human body and to recognise and promote ways to maintain healthy functioning of the body. This unit applies to any worker who needs to use and interpret information that includes references to client anatomy and physiology.

HLTWHS002 – Follow safe work practices for direct client care

This unit describes the skills and knowledge required for a worker to participate in safe work practices to ensure their own health and safety, and that of others in work environments that involve caring directly for clients. It has a focus on maintaining safety of the worker, the people being supported and other community members. This unit applies to all workers who require knowledge of workplace health and safety (WHS) to carry out their own work, in both centre-based and home-based service provision.

 

CHCCCS001 – Address the needs of people with chronic disease

This unit describes the skills and knowledge required to determine and address specific issues faced by people who have a chronic disease, in the context of contributing to a holistic approach to support. The unit applies to workers providing services to people with chronic disease in diverse community services and health contexts.

 

CHCCOM002 – Use communication to build relationships

This unit describes the skills and knowledge to apply specific communication techniques to establish, build and maintain relationships with clients, colleagues and other stakeholders based on respect and trust. This unit applies to work across a range of workplace contexts where workers at all levels may communicate with individuals and/or groups both in person and in writing.

 

HLTHPS006 – Assist clients with medication

This unit describes the skills and knowledge required to prepare for and provide medication assistance, and complete medication documentation. It also involves supporting a client to self-administer medication. This unit applies to community services and health workers with authority in their state or territory to assist with the administration of medication.

 

HLTHPS007 – Administer and monitor medications

This unit describes the skills and knowledge required to administer medications to people and monitor them, as per the delegation from a relevant health professional, in accordance with legislation and the employing organisation’s medication and delegation policies and practice. This unit applies to community services and health workers with the relevant authority in their state or territory to administer medication and monitor them as per the delegation from a relevant health professional. Ongoing requirements to demonstrate competency in drug calculations may apply, and users should refer to relevant state/territory regulatory requirements.

 

TLIF1001 – Follow work health and safety procedures

This unit involves the skills and knowledge required to follow and apply work health and safety (WHS)/occupational health and safety (OHS) procedures when carrying out work activities in compliance with the relevant WHS/OHS regulations and procedures. It includes following workplace procedures for hazard identification and risk control, contributing to WHS/OHS management arrangements and completing WHS/OHS records. Work is performed under some supervision generally within a team environment. It involves applying established WHS/OHS and hazard minimisation principles and procedures to conduct workplace activities.

 

TLIA3016 – Use inventory systems to organise stock control

This unit involves the skills and knowledge required to use inventory systems to organise stock control in accordance with relevant regulations and workplace requirements, as part of work activities in the transport and logistics industry. It includes identifying inventory and stock control systems in use in the workplace, using re-order procedures to maintain stock levels, organising cyclical stock counts and reporting discrepancies or variances. Work is performed under some supervision generally within a team environment.

 

TLIA3017 – Identify products and store to specifications

This unit involves the skills and knowledge required to identify products and store to specifications, in accordance with relevant regulations and workplace requirements, as part of work operations in the transport and logistics industry. It includes identifying and categorising products, matching products to locations based on specified criteria, and assisting individuals to solve stock identification and location problems. Work is performed under some supervision generally within a team environment.

 

TLIA3039 – Receive and store stock

This unit involves the skills and knowledge required to receive and store stock for a workplace store in an enterprise/organisation in a transport, logistics, production, hospitality, retail or other relevant industry sector, in compliance with relevant codes of practice, regulations and workplace procedures. Work must be carried out for receiving and storing stock in a workplace store. It specifically covers taking delivery of stock, storing, rotating and maintaining stock received, and completing documentation. Work is performed under general supervision, with some accountability and responsibility for self and others in achieving the prescribed outcomes.

 

TLID0001 – Load and unload vehicles carrying special loads

This unit involves the skills and knowledge required to load and unload vehicles carrying special loads, in accordance with relevant state/territory roads and traffic authority licence and permit requirements and regulations, as well as specific code, regulatory and permit requirements. It includes loading and unloading special loads onto and from a vehicle, securing and protecting vehicle and load, and completing all required documentation. Work is performed under some supervision generally within a team environment

 

TLIE3004 – Prepare workplace documents

This unit involves the skills and knowledge required to prepare workplace documents and forms in accordance with workplace requirements and applicable regulations or codes, as part of work activities within the transport and logistics industry. It includes planning and preparing simple workplace documents and gathering relevant information enabling the completion of a workplace form. Work is performed under general supervision within a team environment.

 

TLIG3002 – Lead a work team or group

This unit involves the skills and knowledge required to lead a work team or group in accordance with workplace procedures and relevant regulations. It includes participating in work team/group planning, managing and developing work team/group performance, participating in and facilitating a work team/group achieve workplace tasks, as well as documenting and reviewing work team/group performance. Work is performed under some supervision, generally within a team environment. Work involves the application of established procedures when leading a work team or group

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