BSBSS00095 Cross-Sector Infection Control Skill Set

BSBSS00095 Cross-Sector Infection Control Skill Set

BSBSS00095 Cross-Sector Infection Control Skill Set

This skill set addresses the skills and knowledge required to undertake work activities in compliance with organisational procedures that prevent and control infection.

This skill set is applicable to all industries and covers important CovidSafe practices. It combines theory and practical activities using real-world scenarios.

It also meets the requirements for roles as COVID Marshalls/Check-In Marshalls.

This course is being delivered remotely online in real-time via Zoom. This is just like being in the classroom, with interaction and support from your trainer and engagement with your classmates, but all from the comfort and safety of home.

This training is provided with Commonwealth and State government funding and eligible workers can access a fully funded place.

Government funding is available to people who:
– have not previously completed this Skill Set or any other infection control skill set.
– are Australian/New Zealand citizens or Australian Permanent Residents

International students

Unfortunately the Government funding does not include international students. If you are an international student and would like to enrol, there is an enrolment fee of $50.

Dates & Times

Choose ONE of the following options:

232INFEB – Saturday August 19th 10am-1pm

*This course is provided for free to individuals who meet the government eligibility criteria (have not previously completed this Skill Set or any other infection control skill set. AND are Australian/New Zealand citizens or Australian Permanent Residents) International students may enrol with an enrolment fee of $50.

 

RTO Number: 21526

Entry requirements 

Sufficient written and spoken English language skills, basic word processing skills.

Students will require basic computer skills, including opening and closing documents, saving documents, formatting documents, typing and using the internet for searching and emails.

Assessment methods and requirements

Assessment will include a pre-course theory workbook, practical assessments done in class and observed by the trainer and a written project that is strongly based around applying skills and knowledge to the student’s own workplace and context.

There are two written assessments to complete, as well as a practical assessment done in class. Written assessments are to be submitted to your trainer within 7 days of your Zoom class.

Materials

The Zoom class will involve short practical activities in which you will need to demonstrate your handwashing technique, cough/sneeze etiquette, ability to safely take on/off a disposable mask and the cleaning of a floor and surface such as a desk/bench/counter top. You may need a portable device such as a laptop or desktop set up in an area where your trainer will be able to watch you demonstrating these tasks. This should be in your workplace or a simulated workplace such as your home office or kitchen. You will need access to hand sanitiser, soap, a sink, gloves, paper towel, cleaning supplies such as disinfectant & cloths, a rubbish bin, disposable mask, tissue and any other infection control equipment you need to use in your workplace. Please speak to us if you have questions about these requirements.

Technology 

Please ensure you have a laptop with Microsoft Word, or equivalent, for campus-based classes.

A computer with Microsoft Word, or equivalent, sufficient internet connection, camera and mic for zoom classes, before enrolling into this qualification.

Learning online

1 x 3 hour online course via Zoom along with some pre-course reading and a workbook, followed by the completion of a written assessment after the Zoom session.

Total classroom hours: 3 hours total

Estimated study hours: 7.5 hours total

Richard Hands

Richard currently manages the Sir John’s Bar at Monash University in Clayton and has over 20 years experience in hospitality ranging from cafes, pubs, clubs, 5* hotels, high end restaurants, cocktail bars and private members bars. He has been trained by master sommeliers/blenders, leading industry experts on spirits, beers and liqueurs, world renowned cocktail bartenders, Michelin starred chefs and has undertaken a number of courses and programs to develop his skills and knowledge within the industry. In London he was a trainer for Match Bar Group and Gaucho restaurants for a number of years where high expectations were placed on students and trainers. He has also opened venues and consulted for hospitality businesses here in Australia.