LLN Kits

Our LLN Assessment tools/ LLN Kits are developed according to ACSF (Australian Core Skills Framework).

 

These LLN kits are written especially for each qualification, includes industry-relevant questions to assess suitability and appropriateness of learners to successfully complete a qualification and are quality and compliance checked.

 

These LLN Assessment Tool/ LLN Kits include:

 

  • Learner assessment: comprehensive ACSF aligned assessment tasks aligned to specific ACSF core skills.
  • Marking Guide/ Assessor kit – this includes expected answers to each question in the learner assessment, and also provides a guide to determining ACSF levels from the answers provided.
  • Mapping to support the LLN process and alignment of assessment outcomes to the ACSF

 

This is a one-off license fee and there are no limits on the amount of times you can use this LLN Assessment Tool/ LLN Kits within your RTO, no annual or ongoing fees, and no limit on student numbers.

 

These LLN Assessment Tool/ LLN Kits are delivered in digital format and purchasers are permitted to brand, customise and adapt to suit the needs of their target group.  

 

RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.

Available LLN Kits

22250VIC - Certificate I in EAL (Access)VU21454 Plan language learning with support
VU21450 Give and respond to short, simple verbal instructions and information
VU21449 Read and write short simple message and forms
VU21451 Participate in short simple exchanges
VU21448 Read and write short, simple information and instructional texts
VU20939 Recognise and interpret safety signs and symbols
VU20940 Recognise and use basic mathematical symbols and processes
BSBITU101 Operate a personal computer
Additional Electives
BSBCCM101
22251VIC - Certificate II in EAL (Access)VU21297 Develop and document a learning plan and portfolio with guidance
VU21456 Participate in simple conversations and transactions Reading and Writing
VU21458 Read and write simple personal communications and transactional texts
VU21457 Give and respond to simple verbal information and directions
VU21459 Read and write simple instructional and informational texts
VU21461 Access the Internet and email to develop language
BSBITU201 Produce simple word-processed documents
ICTICT103 Use, Communicate and search securely on the Internet
Additional Electives
VU21463 Explore transport options
VU21445 Locate health and medical information
22255VIC - Certificate III in EAL (Further Study)VU21323 Develop and document a learning plan and portfolio
VU21499 Give straightforward oral presentation for further study
VU21500 Participate in a range of straightforward interactions for further study
VU21501 Read and write straightforward texts for research purposes
VU21502 Analyse and produce straightforward texts relevant to further study
VU21503 Listen and take notes for research
VU21504 Use language learning strategies and study skills
BSBADM302 Produce text from notes
BSBITU303 Design and produce text documents
Additional Electives
VU21473 Investigate Australian Art and Culture
22258VIC - Certificate IV in EAL (Further Study)VU21353 Research pathways and produce a learning plan and portfolio
VU21508 Give complex presentations for further study
VU21509 Analyse and participate in complex spoken discourse for further study
VU21510 Take notes form complex aural tests for further study
VU21511 Read and write complex texts for research purposes
VU21512 Read and write complex texts for further study
VU21513 Use critical reading and writing skills for further study
VU21514 Use language analysis skills to review own texts
BSBRES401 Analyse and present research information
Additional Electives
VU20763 - Participate in collaborative learning
BSB40215 - Certificate IV in BusinessBSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirement
BSBCUS401 Coordinate Implementation of Customer Service Strategies
BSBCUS402 Address customer needs
BSBCMM401 Make a Presentation
BSBLED401 Develop Teams and Individuals
BSBWRT401 Write complex documents
BSBMKG413 Promote Products and Services
BSBMKG414 Undertake Marketing Activities
BSBRSK401 Identify risk and apply Risk Management processes
BSBADM405 Organise Meetings
FNS40215 - Certificate IV in BookkeepingBSBFIA401 Prepare financial reports
BSBITU306 Design and produce business documents
FNSBKG401 Develop and implement policies and procedures relevant to bookkeeping activities
FNSBKG404 Carry out business activity and instalment activity statement tasks
FNSBKG405 Establish and maintain a payroll system
FNSINC401 Apply Principles of professional practice to work in the financial services industry
BSBITU402 Develop and use complex spread sheets
BSBWRT301 Write Simple Documents
FNSACC301 Process financial transactions and extract interim reports
FNSACC302 Administer subsidiary accounts and ledgers
FNSACC404 Prepare Financial statements for non –reporting entities
FNSBKG403 Establish and maintain an accrual accounting system
FNSBKG402 Establish and maintain a cash accounting system
BSB51915 - Diploma of Leadership and ManagementBSBLDR501 Develop and use emotional intelligence
BSBMGT517 Manage operational plan
BSBLDR502 Lead and manage effective workplace relationships
BSBWOR502 Lead and manage team effectiveness
BSBCUS501 Manage quality customer service ben reviewed
BSBMGT502 Manage people performance ben reviewed
BSBMGT516 Facilitate continuous improvement ben reviewd
BSBWOR501 Manage personal work priorities and professional development
BSBFIM501 Manage budgets and financial plans ben reviewed
BSBADM502 Manage Meetings
BSBPMG522 Undertake Project work
BSBITU402 Develop and use complex spreadsheets
FNS50215 - Diploma of AccountingFNSACC501 Provide financial and business performance information
FNSACC502 Prepare tax documentation for individuals
FNSACC503 Manage budgets and forecasts
FNSACC504 Prepare financial reports for corporate entities
FNSACC506 Implement and maintain internal control procedures
FNSACC507 Provide management accounting information
BSBFIA401 Prepare Financial Reports
BSBITU402 Develop and Use Complex Spread Sheets
BSBLDR402 Lead effective workplace relationships
FNSACC301 Process financial transactions and extract interim reports
FNSFMK505 Comply with financial services and industry codes of practice
BSB61015 - Advanced Diploma of Leadership and ManagementBSBINN601 Lead and manage organisational Change
BSBMGT605 Provide leadership across the organisation
BSBMGT617 Develop and implement a business plan
BSBFIM601 Manage finances
BSBMKG609 Develop a marketing plan
BSBRSK501 Manage risk
BSBMGT616 Develop and implement strategic plans
BSBHRM602 Manage human resource strategic planning
BSBMGT608 Manage innovation and continuous improvement
BSBHRM604 Manage employee relations
BSBINM601 Manage knowledge and information
BSBSUS501 Develop workplace policy and procedures for sustainability
FNS60215 - Advanced Diploma of AccountingFNSACC604 Monitor corporate governance activities
FNSINC601 Apply economic principles to work in the financial service industry
FNSINC602 Interpret and use financial statistics and tools
BSBFIM501 Manage budgets and financial plans
BSBMGT617 Develop and implement a business plan
BSBMGT605 Provide leadership across the organisation
FNSACC502 Prepare Tax Documentation for individuals
FNSACC506 Implement and Maintain internal Control Procedures
BSBFIM601 Manage Finances
FNSACC605 Implement organisational improvement programs
FNSACC606 Conduct internal audit
BSBSUS501 Develop workplace policy and procedures for sustainability
FNSORG602 Develop and Manage financial systems
FNSRSK602 Determine and Manage Risk Exposure Strategies
SHB30416 – Certificate III in HairdressingSHBHIND001 Maintain and organise tools, equipment and work areas
SHBHBAS001 Provide shampoo and basin services
SHBHCUT002 Create one length or solid haircut structures
SHBHCUT003 Create graduated haircut structures
SHBHTRI001 Identify and treat hair and scalp conditions
SHBXCCS001 Conduct salon financial transactions
SHBXIND001 Comply with organisational requirements within a personal services environment
SHBHCUT005 Cut hair using over-comb techniques
BSBSUS201 Participate in environmentally sustainable work practices
SHBHCLS002 Colour and lighten hair
SHBHCLS003 Provide full and partial head highlighting treatments
SHBHCLS004 Neutralise unwanted colours and tones
SHBHCLS005 Provide on scalp full head and retouch bleach treatments
SHBHCUT001 Design haircut structures
SHBHCUT004 Create layered haircut structures
SHBHDES003 Create finished hair designs
SHBHIND003 Develop and expand a client base
SHBHREF002 Straighten and relax hair with chemical treatments
SHBXCCS002 Provide salon services to clients
SHBXIND002 Communicate as part of a salon team
SHBXWHS001 Apply safe hygiene, health and work practices
SHBXCCS004 Recommend products and services
SHBHCUT007 Create combined traditional and classic men's haircut structure
SHBHCUT006 Create combine haircut structures
SHBHDES004 Create classic long hair up-styles
SHBHREF001 Curl and Volumise hair with chemical treatments
SHBHREF003 Straighten and relax hair with protein treatment
SIRRMER001 Produce visual merchandise displays
CPC50210 - Diploma of Building and Construction (Building)CPCCBC4001A - Apply building codes and standards to the construction process for low rise building projects
CPCCBC4004A - Identify and produce estimated costs for building and construction projects
CPCCBC4005A - Produce labour and material schedules for ordering
CPCCBC5005A - Select and manage building and construction contractors
CPCCBC5007B - Administer the legal obligations of a building or construction contractor
CPCCBC4014A - Prepare simple building sketches and drawings
CPCCBC4003A - Select and prepare a construction contract
CPCCBC5003A - Supervise the planning of on-site medium rise building or construction work
CPCCBC5010B - Manage construction work
CPCCBC5005A - Select and manage building and construction contractors
CPCCBC4013A - Prepare and evaluate tender documentation
BSBPMG513 - Manage project quality
BSBPMG517 - Manage project risk
CPCCBC4010B - Apply structural principles to residential low rise constructions
CPCCBC5001B - Apply building codes and standards to the construction process for medium rise building projects
CPCCBC5018A - Apply structural principles to the construction of medium rise buildings
CPCCBC5002A - Monitor costing systems on medium rise building and construction projects
BSBWHS503 - Contribute to the systematic management of WHS risk
CHC43115 - Certificate IV in DisabilityCHCCCS015 Provide individualised support
CHCDIS002 Follow established person-centred behaviour supports
CHCDIS005 Develop and provide person-centred service responses
CHCDIS007 Facilitate the empowerment of people with disability
CHCDIS008 Facilitate community participation and social inclusion
CHCDIS009 Facilitate ongoing skills development using a person-centred approach
CHCDIS010 Provide person-centred services to people with disability with complex needs
CHCDIV001 Work with diverse people
CHCLEG003 Manage legal and ethical compliance
HLTAAP001 Recognise healthy body systems
HLTWHS002 Follow safe work practices for direct client care
CHCCCS023 Support independence and wellbeing
CHCCCS011 Meet personal support needs
CHCAGE005 Provide support to people living with dementia
SIT30816 - Certificate III in Commercial CookeryCore units
BSBSUS201Participate in environmentally sustainable work practices
BSBWOR203Work effectively with others
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHCCC020Work effectively as a cook
SITHKOP001Clean kitchen premises and equipment
SITHKOP002Plan and cost basic menus
SITHPAT006Produce desserts
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXINV002Maintain the quality of perishable items
SITXWHS001Participate in safe work practices
Electives
SITHFAB002 Provide responsible service of alcohol
SITXINV003 Purchase goods
SITHIND002 Source and use information on the hospitality industry
SITHFAB005 Prepare and serve espresso coffee
SIT40516 - Certificate IV in Commercial CookeryCore units
BSBDIV501Manage diversity in the workplace
BSBSUS401Implement and monitor environmentally sustainable work practices
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHCCC020Work effectively as a cook
SITHKOP002Plan and cost basic menus
SITHKOP004Develop menus for special dietary requirements
SITHKOP005Coordinate cooking operations
SITHPAT006Produce desserts
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXHRM003Lead and manage people
SITXINV002Maintain the quality of perishable items
SITXMGT001Monitor work operations
SITXWHS003Implement and monitor work health and safety practices
Electives
SITXINV003 Purchase goods
SITHIND002 Source and use information on the hospitality industry
SITHFAB002 Provide responsible service of alcohol
SITHPAT002Produce gateaux, torten and cakes
SITHFAB014 Provide table service of food and beverage
SITXINV004 Control stock
SITHFAB005 Prepare and serve espresso coffee
SIT50416 - Diploma of Hospitality ManagementCore Units
BSBDIV501Manage diversity in the workplace
BSBMGT517Manage operational plan
SITXCCS007Enhance customer service experiences
SITXCCS008Develop and manage quality customer service practices
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
SITXGLC001Research and comply with regulatory requirements
SITXHRM002Roster staff
SITXHRM003Lead and manage people
SITXMGT001Monitor work operations
SITXMGT002Establish and conduct business relationships
SITXWHS003Implement and monitor work health and safety practices
Electives
SITXFSA001Use hygienic practices for food safety
SITHIND002 Source and use information on the hospitality industry
SITXFSA002 Participate in safe food handling practices
SITHIND004 Work effectively in hospitality service
SITXINV003 Purchase goods
SITXINV004 Control stock
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITHFAB010 Prepare and serve cocktails
SITHFAB014 Provide table service of food and beverage
SITHFAB016 Provide advice on food
SITXFIN002 Interpret financial information
SITXHRM004 Recruit, select and induct staff
SIT31016 - Certificate III in PatisserieCore units
BSBSUS201Participate in environmentally sustainable work practices
BSBWOR203Work effectively with others
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC011Use cookery skills effectively
SITHKOP001Clean kitchen premises and equipment
SITHPAT001Produce cakes
SITHPAT002Produce gateaux, torten and cakes
SITHPAT003Produce pastries
SITHPAT004Produce yeast-based bakery products
SITHPAT005Produce petits fours
SITHPAT006Produce desserts
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXINV002Maintain the quality of perishable items
SITXWHS001Participate in safe work practices
Electives
SITXINV003 Purchase goods
SITHIND002 Source and use information on the hospitality industry
SITHCCC018Prepare food to meet special dietary requirements
BSBITU202 Create and use spreadsheets
SITHFAB005 Prepare and serve espresso coffee
SIT40716 - Certificate IV in PatisserieCore units
BSBDIV501Manage diversity in the workplace
BSBSUS401Implement and monitor environmentally sustainable work practices
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC011Use cookery skills effectively
SITHCCC018Prepare food to meet special dietary requirements
SITHKOP005Coordinate cooking operations
SITHPAT001Produce cakes
SITHPAT002Produce gateaux, torten and cakes
SITHPAT003Produce pastries
SITHPAT004Produce yeast-based bakery products
SITHPAT005Produce petits fours
SITHPAT006Produce desserts
SITHPAT007Prepare and model marzipan
SITHPAT008Produce chocolate confectionery
SITHPAT009Model sugar-based decorations
SITHPAT010Design and produce sweet buffet showpieces
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXHRM003Lead and manage people
SITXINV002Maintain the quality of perishable items
SITXMGT001Monitor work operations
SITXWHS003Implement and monitor work health and safety practices
Electives
BSBITU202 Create and use spreadsheets
SITXINV003 Purchase goods
SITHIND002 Source and use information on the hospitality industry
BSBITU301 Create and use databases
BSBITU306 Design and produce business documents
SITHFAB005 Prepare and serve espresso coffee