Digital Learning any where, any time

Transcription

1 Digital Learning any where, any time

2 Train your way TimesEdu Digital Learning can be used in a variety of training environments including classroom, distance, blended and self-paced learning. Our digital learning can be accessed anytime, anywhere online. Our Learning Management System (LMS) has houses all the learner content, assessment tools and interactions between trainers and learners. Access is simple, easy and designed for desktop computers, tablets and laptops. Self-paced Classroom Blended Distance We re here for you We understand that moving from paper to digital can be a daunting task, which is why our interactive training workshops and dedicated support team are with you every step of the way We re here to help you succeed. Everything in one place Multimedia content aligned to the training package Online assessments and activities Content is accessible from anywhere at anytime Convenient grading matrix to see student results Model answers, marking guides and mapping matrixes for trainers Upload your own PDFs, PowerPoints and YouTube clips PDF learner guide Compatible with all computers and smart devices

3 World-class elearning TimesEdu Digital Learning is a leading developer and supplier of world-class elearning resources for the Vocational Education and Training industry. Specialising in Hospitality, Business and Community Services materials, our comprehensive resources for training organisations, trainers and learners deliver superior learning outcomes and improved operational effectiveness. Our scenario-based approach transcends learning barriers and breaks complex topics down into manageable portions. Through interactive and thoughtprovoking challenges, learners are given opportunities to apply their knowledge in real-world settings. Engaging learning 1 Simulated environments allow learners to practice new skills risk-free so they are more relaxed about attempting a task that may be daunting in real-life. 2 Our resources are written and produced to support a seamless transition from training to workplace. 3 Content is designed to capture and maintain learner attention. Information is delivered in a variety ways with various levels of interaction to ensure this is achieved. 4 We utilise the VAK (visual, auditory, kinesthetic) model so that all learning styles are supported. The use of audio, video, picture and interactive elements allow learners to succeed. 5 Through the use of rich media, video transcripts and reduced on-screen text, we help ensure that no learner is disadvantaged due to physical or mental capability. 6 Our resources encourage learners to develop their critical thinking abilities. We want learners to be able to demonstrate the practical applications of new knowledge, not just passively recall facts.

4 BSB Business Services Manage meetings Plan and implement administration systems Undertake project work Develop and use emotional intelligence Manage diversity in the workplace Manage budgets and financial plans Manage operational plan Develop workplace policy and procedures for sustainability Manage personal work priorities and professional development Lead and manage effective workplace relationships Identify and evaluate marketing opportunities Manage an information or knowledge management system Lead and manage team effectiveness Manage risk Manage business document design and development Manage people performance Plan market research Plan and manage conferences Establish and adjust the marketing mix Interpret market trends and developments Implement and monitor marketing activities Design and develop an integrated marketing communication plan Plan e-marketing communications Identify and implement business innovation Profile international markets Find out more about TimesEdu Digital Learning Timesedu.com.au

5 SIT Tourism, Travel and Hospitality Business services Communicate in the workplace Manage diversity in the workplace Manage finances Manage employee relations Manage operational plan Develop and implement a business plan Participate in environmentally sustainable work practices Implement and monitor environmentally sustainable work practices Work effectively with others Cookery Use food preparation equipment Prepare and present simple dishes Prepare and present sandwiches Package prepared foodstuffs Prepare dishes using basic methods of cookery Prepare appetisers and salads Prepare stocks, sauces and soups Prepare vegetable, fruit, eggs and farinaceous dishes Use cookery skills effectively Prepare poultry dishes Prepare seafood dishes Prepare meat dishes Produce and serve food for buffets Handle and serve cheese Prepare food to meet special dietary requirements Produce cakes, pastries and breads Work effectively as a cook Kitchen Operations Clean kitchen premises and equipment Plan and cost basic menus Develop menus for special dietary requirements Coordinate cooking operations Industry Use hygienic practices for hospitality service Source and use information on the hospitality industry Use hospitality skills effectively Work effectively in hospitality service Events Source and use information on the events industry Other Provide first aid Food and beverage Clean and tidy bar areas Provide responsible service of alcohol Operate a bar Prepare and serve non-alcoholic beverages Prepare and serve espresso coffee Serve food and beverage Prepare and serve cocktails Provide advice on beers, spirits and liqueurs Provide table service of food and beverage Provide advice on food Cross-sector Provide customer information and assistance Interact with customers Provide service to customers Enhance customer service experiences Develop and manage quality customer service practices Show social and cultural sensitivity Manage conflict Process financial transactions Interpret financial information Manage finances within a budget Prepare and monitor budgets Manage physical assets Use hygienic practices for food safety Participate in safe food handling practices Transport and store food Develop and implement a food safety program Research and comply with regulatory requirements Coach others in job skills Roster staff Lead and manage people Recruit, select and induct staff Monitor staff performance Receive and store stock Maintain the quality of perishable items Purchase goods Control stock Monitor work operations Establish and conduct business relationships Manage projects Develop and implement marketing strategies Participate in safe work practices Identify hazards, assess and control safety risks Implement and monitor work health and safety practices Establish and maintain a work health and safety system Lower Ground, 101 Sussex Street, Sydney NSW 2000 AUSTRALIA info@timesedu.com.au /TimesEDU

6 CHC Community Services Core Communicate and work in health or community services Work legally and ethically Provide individualised support Support independence and wellbeing Recognise healthy body systems Follow safe work practices for direct client care Work with diverse people Elective Provide support to people living with dementia Meet personal support needs Facilitate the empowerment of older people Follow established person-centred behaviour supports Support relationships with carers and families Deliver care services using a palliative approach Facilitate the interests and rights of clients Facilitate the empowerment of people with a disability Support community participation and social inclusion Contribute to ongoing skills development using a strengths-based approach Provide home and community support services Assist clients with Medication Provide loss and grief support Comply with infection prevention and control policies and procedures Holistic A day in the life of an aged care worker A day in the life of a Home and Community Care worker Find out more Website