Essential knowledge: The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes knowledge of: Biochemic and bioenergetic remedies, cold extracts, cordials, decoctions, essences, herbal honeys, infusions, methaglyns, oxymels, powders, spagyric technique, succus, syrups, tinctures Chemical and physical incompatibilities Common causes of variation and corrective action required Culinary plants, common herbal teas, medicinal preparations Equipment and instrumentation components, purpose and operation External therapy products: both medicinal and domestic baths, bath oils, creams, dyes, fomentations, incenses, aromatherapy products, compresses, ointments, perfumes, pomanders, potpourri, poultices Factors that affect herbal medicines in preparation and storage Herbal medicine dispensing principles and methods Herbal medicine pharmacy Herbal medicine preparation from source materials How the dispensing process affects the end product Hygiene standards Internal preparations: Methods of administration for herbal medicines OHS hazards and controls Prescription of medicines: legal restrictions Therapeutic Goods Act health and safety labelling requirements restricted substances principles of manufacturing quality control procedures Process specifications, procedures and operating parameters Quality characteristics to be achieved Recording requirements and procedures continued ... |