HLT33215
This qualification covers workers who provide support for the effective functioning of health services. These functions are carried out under supervision and require the use of some discretion and judgement. These workers may also provide a team leadership, workplace training or leading hand function. These workers do not deliver direct care to clients.
Possible job titles include
- Cleaner, environmental services
- Food Handler in kitchen
- Laundry attendant
This qualification provides the skills and knowledge for an individual to be competent in a range of health support services operations. Key support services skills include communicating with a range of clients and other services in a health care environment, working with a diverse range of people, infection control practices and organising personal work priorities.
Course Information Sheets
Course Fees
Please contact Daniels Associates for course pricing.
Course pricing varies depending upon government funding and number of enrolments
Course Duration
Approximately 12-24 months.
This qualification is suitable for an Australian apprenticeship pathway.
Entry & Admission Requirements
For entry into this qualification you are required to be working in a cleaning role or arrange appropriate employment in a cleaning role. Daniels associates does NOT provide student assistance for work placement or employment.
For more information on entry and admission requirements including various type of Government funding available through Daniels Associates please refer to the course information sheet.
Course Outline and Learning Outcomes
The table below contains information on the Certificate III in Health Support Services course (Qualification) outlined and practical learning outcomes for each competency in the course.
| Course Sections | Competency units | Practical learning outcomes |
|---|---|---|
Section 1Workplace Health and Safety |
HLTWHS001 Participate in workplace health and safety (core) | This unit describes the skills and knowledge required for workers to participate in safe work practices to ensure their own health and safety, and that of others.
The unit applies to all workers who require knowledge of workplace health and safety (WHS) to carry out their own work, either under direct supervision or with some individual responsibility. |
| HLTWHS005 Conduct manual tasks safely (core) | This unit describes the skills and knowledge required to recognise potentially hazardous manual tasks, and then to prepare for and complete those tasks in a safe manner. This unit applies to all workers involved in manual handling tasks. | |
Section 2Infection Control |
HLTINF001 Comply with infection prevention and control policies and procedures (core) | This unit describes the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks. This unit applies to individuals working in health and direct client care contexts. |
Section 3Communicate in Health & Professional Development |
CHCCOM005 Communicate and work in health or community services (core) | This unit describes the skills and knowledge required to communicate effectively with clients, colleagues, management and other industry providers.
This unit applies to a range of health and community service contexts where workers may communicate face-to-face, in writing or using digital media and work with limited responsibility under direct or indirect supervision. |
| BSBWOR301 Organise personal work priorities and development (core) | This unit describes the skills and knowledge required to organise own work schedules, to monitor and obtain feedback on work performance and to maintain required levels of competence. This unit applies to individuals who exercise discretion and judgement and apply a broad range of competencies in various work contexts.. | |
Section 4Diversity |
CHCDIV001 Work with diverse people (core) | This unit describes the skills and knowledge required to work respectfully with people from diverse social and cultural groups and situations, including Aboriginal and/or Torres Strait Islander people. |
Section 5Innovation & Teamwork |
BSBINN301 Promote innovation in a team environment | This unit describes the skills and knowledge required to be an effective and proactive member of an innovative team. It applies to individuals who play a proactive role in demonstrating, encouraging or supporting innovation in a team environment. The individual may be a team participant or a team leader. Teams may be formal or informal and may comprise a range of personnel. |
| BSBFLM312 Contribute to team effectiveness | This unit describes the skills and knowledge required to contribute to the effectiveness of the work team. It involves planning with the team to meet expected outcomes, developing team cohesion, participating in and facilitating the work team, and communicating with the management of the organisation. | |
| Cleaning Staff Electives | ||
Cleaning Staff Electives
| Course Sections | Competency units | Practical learning outcomes |
|---|---|---|
Section 6Clinical cleaning |
HLTHSS003 Perform general cleaning tasks in a clinical setting | This unit describes the skills and knowledge required to perform general cleaning duties to maintain a clinical area in a clean, tidy and fit for use condition. This unit applies to a variety of workers in the community services and health industry. Tasks may be performed under limited supervision and under predetermined guidelines as part of a broader health or community services role or as part of a specialised cleaning role. |
| CPPCLO3045 Clean high-touch surfaces | This unit of competency specifies the outcomes required to remove all soils and microorganisms from a range of frequently touched surfaces. It covers selecting required cleaning equipment and solutions, applying techniques to remove contaminants from the high-touch surfaces, and preventing cross-contamination. | |
| CPPCLO3043 Clean using microfibre and chemical-free techniques | This unit of competency specifies the outcomes required to use microfibre and chemical-free cleaning techniques to clean a range of surfaces, including durable and soft surfaces on floors, furniture and fittings. It covers assessing the capacity for microfibre and chemical-free cleaning techniques to clean surfaces, selecting required equipment and cleaning techniques, and ensuring microfibre products are cleaned and stored following the cleaning work according to manufacturer specifications. | |
Section 7Room Cleaning (1) |
CPPCLO2010A Clean ceiling surfaces and fittings | This unit of competency specifies the outcomes required to clean ceiling surfaces and fittings. The unit requires the ability to assess the extent of the cleaning task through knowledge of characteristics of the ceiling surface and fittings and the type of soiling. It requires an understanding of client requirements and the ability to apply company policies and procedures. |
| CPPCLO3016A Wash furniture and fittings | This unit of competency specifies the outcomes required to wash furniture and fittings. This function is usually part of client specifications for periodic rather than routine cleaning and covers a range of surface types and cleaning methods. | |
| CPPCLO2009A Clean glass surfaces | This unit of competency specifies the outcomes required to clean glass surfaces, including windows, in both internal and external situations. It requires the ability to assess the extent of the cleaning task through understanding client requirements and characteristics of the glass surface, and applying company policies and procedures. Selecting the appropriate equipment, chemicals and methods is essential to performing the task safely and efficiently. | |
Section 8Hard Floor |
CPPCLO3002A Restore hard floor surfaces | This unit of competency specifies the outcomes required to restore hard floor surfaces. The unit applies to both manual and mechanical methods of hard floor surface restoration. It requires the ability to assess the extent of the restoration task through understanding client requirements and applying company policies and procedures. Selecting the appropriate equipment, chemicals and methods is essential to performing the task safely and efficiently. |
Kitchen Staff Electives
| Course Sections | Competency units | Practical learning outcomes |
|---|---|---|
Section 6Food Safety (1) |
HLTFSE001 Follow basic food safety practices | This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food. |
| SITXFSA101 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. | |
| CPPCLO3038 Clean food handling areas | This unit of competency specifies the outcomes required to clean areas where food is dispatched, handled, inspected, packaged, prepared, processed, received, stored and transported. The unit covers assessing the extent of the cleaning task and selecting required cleaning equipment, chemicals and methods. | |
Section 7Food Safety (2) |
HLTFSE005 Apply and monitor food safety requirements
HLTFSE007 Oversee day to day implementation of food safety |
This unit of competency describes the skills and knowledge required to control and monitor food safety and respond to non-conformance as required by the food safety program.
This unit describes the skills and knowledge required to supervise the day-to-day implementation of the food safety program across the entire business, process or food handling area. This unit applies to workers who oversee and support others to implement the requirements of the food safety plan. |
Section 8Food Preparation (1) |
SITHCCC103 Prepare sandwiches (pre-req SITXFSA101) |
.
This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation. |
Section 9Food Preparation (2) |
SITHCCC307 Prepare foods to meet special dietary requirements
(Note pre-req: SITXFSA101) |
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. |
Learning Pathways (Delivery modes)
Workshops
These workshops are normally 6 hours in duration and include training and assessment activities. At these sessions the trainer will reference and follow the guide provided within the ‘Lesson Plan’.
Blended Delivery
This is a combination of trainer lead workshops, coaching and mentoring sessions and distance learning components. This model offers flexibility but also the benefits of face to face delivery.
Distance Learning
Learning materials and assessments are issued to students in hard copy or via email to study in their own space with access to trainers and administration support via; phone, email or scheduled support sessions.
Career Pathways
All candidates who undertake CPP30316 Certificate III in Cleaning Operations are provided with advice on employment and training options.
Candidates who complete Certificate III and intend to further their knowledge are encouraged to enrol in a Certificate IV in Cleaning Management (CPP40416) or another appropriate Certificate IV for Diploma course.
National Recognition
Daniels Associates recognises relevant qualifications issued by other RTOs. There is no fee for National Recognition.
Recognition of Prior Learning (RPL)
RPL is an assessment process that enables an applicant to gain recognition of skills and knowledge regardless of how they were achieved. This may include formal or informal learning, work experience or general life experience.
In order to grant RPL Daniels Associates trainer and assessor must be confident that the applicant is currently competent against the units of competence in the qualification. The evidence to demonstrate this may include certificates, references from past employers, testimonials from clients and work samples.
Where RPL is granted you do not have to participate in further training and assessment for skills and knowledge that you already possess. There is a fee for RPL assessment.
Further information regarding RPL is available on request. For more information please refer to the course information sheet, or our Recognition of Prior Learning Guide.
