This unit describes the skills and knowledge required to complete face and head shaves after analysing the client's head, face and hair characteristics for impacting factors.

Unit details

Location:
Industry
Study level:
Vocational and further education (TAFE)
Unit code:
SHBHCUT012

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - integrate the use of health, safety and hygiene practices and procedures to complete head and face shaving services for four clients with different head and face shaving needs which consistently produce a smooth, hair-free finish, and; - for each client, complete a pre-service analysis covering the following characteristics to determine service requirements: facial features and bone structure; hair texture; hair density; growth patterns of facial, neck and head hair; blemishes or moles; presence of contraindications to shaving.Students will also be expected to demonstrate the following knowledge: - characteristics of the following hair and skin features, how these will impact on the choice of shaving techniques and finished shave: facial features and bone structure; hair texture; hair density; natural distribution and growth patterns of facial, neck and head hair; wrinkles; blemishes or moles; - contraindications to shaving; - the effects on skin and hair of: pre-conditioning products and hot towels; after-shave conditioning products and cold towels; - shaving patterns and directions, in relation to hair growth, and the impact on the finished result; - cleaning techniques and uses of cleaning and disinfection products for head and face shaving equipment; - basic aspects of local government, state or territory health regulations, and; - industry practices and organisational procedures.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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