Small Unit Group
Kod MASCO
3622-09
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Taekwando Coach
Taekwando Coach work in a martial arts studio, club or similar environment. Plan each class and evaluate student progress. Model each technique or technique pattern for the student and then observe and offer insight as the student practices.
Alternative Names
Tasks
motivate and help athletes or teams in preparation for the competition
planning and conducting training sessions
analyze and evaluate athlete or team performance and modify Training programs monitor and analyze technique and performance, and determine how future improvements can be made.
identifying the strengths and weaknesses of athletes or teams
formulates and strategies competitively, plans games and directs athletes and players during games or sporting events
  • S
    Other Service Activities
  • Q
    Human Health And Social Work Activities
  • ET-011-3:2012
    Sports Coaching
  • 1014
    Sports
Skills
Asas
Active Listening
Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Monitoring
Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.
Teaching
<p>proficiency in teaching others how to do something.&nbsp;</p>
Learning Strategies
<p>proficiency in selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things</p>
Khusus
Analytics
<p>ability to deconstruct information into smaller categories in order to draw conclusions.</p>
Administration Management
proficiency in the process of creating information systems and supervising its flow from and to others within an organization.
Food Hygiene and Safety Standard
proficiency in regulation and standard that are designed to protect consumers from the risk of illness caused by eating unsafe foods such as Food Act 1983, Food Regulation 1985, GMP, HACCP etc.
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