Infrastructure for Modern Training Delivery

CUSTOM COURSE

Modern Sales Reframing and Control Techniques

Modern Sales Reframing and Control Techniques is a practical course designed to help sales professionals lead confident, value-driven conversations with today’s informed and skeptical buyers. Instead of relying on traditional pitching, participants learn how to reframe customer perspectives, challenge assumptions, and guide discussions toward strategic outcomes that highlight real business value. Through proven questioning frameworks and real-world examples, the course teaches how to redirect stalled conversations, handle objections by shifting perspective, and maintain control of the sales narrative without damaging trust. By the end of the course, participants will be able to move beyond reactive selling and confidently lead consultative sales conversations that improve deal momentum and win rates.

SHBHCUT004

Create layered haircut structures

This unit describes the skills and knowledge required to design and perform layered haircuts that enhance shape, movement and texture across a range of hair types and lengths. It covers client consultation, analysis of hair growth patterns and face shape, selection of cutting techniques (including sectioning, elevation and over-direction), safe tool handling, and finishing methods. Learners will develop the ability to create consistent, balanced results while maintaining hygiene, client comfort and professional salon standards. The unit aligns with Australian hairdressing practice and supports job-ready performance in commercial salon environments.

SITXFSA005

Use hygienic practices for food safety

Use hygienic practices for food safety is a foundational unit that equips food handlers with the essential skills and knowledge to prevent food contamination and food-borne illnesses. It focuses on maintaining personal hygiene, identifying potential food safety hazards, and following strict organisational procedures for cleaning and sanitising food-contact surfaces. Learners gain practical proficiency in critical safety protocols, such as correct hand-washing techniques, monitoring food storage temperatures, and managing high-risk "potentially hazardous" foods. Widely recognised as the "Level 1 Food Safety Certificate," this unit is mandatory for staff across various sectors—including cafes, restaurants, aged care facilities, and event catering—to ensure compliance with the Australia New Zealand Food Standards Code.

TAEDES411

Use nationally recognised training products to meet vocational training needs

TAEDES411 is a core unit of competency that provides a foundational introduction to the Australian competency-based vocational education and training (VET) system. It describes the critical skills and knowledge required to research, analyse, and apply nationally recognised training products—such as qualifications, skill sets, and units of competency—to meet the specific learning and development needs of vocational students. Learners develop the ability to interpret complex National Register (training.gov.au) data, understand Australian Qualifications Framework (AQF) levels, and navigate VET regulatory requirements to ensure training is both compliant and industry-relevant. By the end of the unit, individuals are capable of packaging qualifications, identifying core foundation skill demands, and selecting appropriate support materials to customise training delivery for diverse learner cohorts.

HLTAID011

Provide First Aid

This unit equips learners with the knowledge and practical skills required to respond to a range of common first aid situations in workplaces and community settings. Participants learn how to assess emergencies, perform cardiopulmonary resuscitation (CPR), manage injuries and medical conditions, and provide immediate care until professional medical assistance arrives. The training focuses on safe response, clear communication, and applying recognised first aid procedures in real-world scenarios.

CUSTOM COURSE

Modern Sales Reframing and Control Techniques

Modern Sales Reframing and Control Techniques is a practical course designed to help sales professionals lead confident, value-driven conversations with today’s informed and skeptical buyers. Instead of relying on traditional pitching, participants learn how to reframe customer perspectives, challenge assumptions, and guide discussions toward strategic outcomes that highlight real business value. Through proven questioning frameworks and real-world examples, the course teaches how to redirect stalled conversations, handle objections by shifting perspective, and maintain control of the sales narrative without damaging trust. By the end of the course, participants will be able to move beyond reactive selling and confidently lead consultative sales conversations that improve deal momentum and win rates.

SHBHCUT004

Create layered haircut structures

This unit describes the skills and knowledge required to design and perform layered haircuts that enhance shape, movement and texture across a range of hair types and lengths. It covers client consultation, analysis of hair growth patterns and face shape, selection of cutting techniques (including sectioning, elevation and over-direction), safe tool handling, and finishing methods. Learners will develop the ability to create consistent, balanced results while maintaining hygiene, client comfort and professional salon standards. The unit aligns with Australian hairdressing practice and supports job-ready performance in commercial salon environments.

SITXFSA005

Use hygienic practices for food safety

Use hygienic practices for food safety is a foundational unit that equips food handlers with the essential skills and knowledge to prevent food contamination and food-borne illnesses. It focuses on maintaining personal hygiene, identifying potential food safety hazards, and following strict organisational procedures for cleaning and sanitising food-contact surfaces. Learners gain practical proficiency in critical safety protocols, such as correct hand-washing techniques, monitoring food storage temperatures, and managing high-risk "potentially hazardous" foods. Widely recognised as the "Level 1 Food Safety Certificate," this unit is mandatory for staff across various sectors—including cafes, restaurants, aged care facilities, and event catering—to ensure compliance with the Australia New Zealand Food Standards Code.

TAEDES411

Use nationally recognised training products to meet vocational training needs

TAEDES411 is a core unit of competency that provides a foundational introduction to the Australian competency-based vocational education and training (VET) system. It describes the critical skills and knowledge required to research, analyse, and apply nationally recognised training products—such as qualifications, skill sets, and units of competency—to meet the specific learning and development needs of vocational students. Learners develop the ability to interpret complex National Register (training.gov.au) data, understand Australian Qualifications Framework (AQF) levels, and navigate VET regulatory requirements to ensure training is both compliant and industry-relevant. By the end of the unit, individuals are capable of packaging qualifications, identifying core foundation skill demands, and selecting appropriate support materials to customise training delivery for diverse learner cohorts.

HLTAID011

Provide First Aid

This unit equips learners with the knowledge and practical skills required to respond to a range of common first aid situations in workplaces and community settings. Participants learn how to assess emergencies, perform cardiopulmonary resuscitation (CPR), manage injuries and medical conditions, and provide immediate care until professional medical assistance arrives. The training focuses on safe response, clear communication, and applying recognised first aid procedures in real-world scenarios.