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Learner Resources – SIT30816 Certificate III in Commercial Cookery

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    SIT30816 Certificate III in Commercial Cookery Learner Resources Package

    Unlock top-quality, compliant learner resources for the SIT30816 Certificate III in Commercial Cookery. Our industry-standard resources are designed to meet ASQA, AQF, and training package guidelines, ensuring your RTO delivers the best education and training.

    Why Choose Our SIT30816 Learner Resources?

    • Hassle-Free Compliance: Stay compliant with ASQA and AQF requirements, with resources that come with an Audit Assist Guarantee at no extra cost.
    • Save Time & Money: Avoid the hundreds of hours and dollars spent on development, validation, and proofreading with our pre-built resources.
    • One-Time Payment: Gain unlimited access to resources with a one-time payment, which covers unlimited student licenses.
    • Fully Customizable & Editable: Adapt our learner resources to fit e-learning, classroom delivery, or blended learning. Customization is easy!
    • Lifetime Updates: Receive lifetime updates as new standards and qualifications evolve, ensuring your resources are always up-to-date.

    What’s Included in Our SIT30816 Learner Resources Package?

    A. Learner Resources Package

    Learner Guide:

    • A comprehensive Learner Guide that covers all performance criteria and knowledge evidence of the SIT30816 Certificate III in Commercial Cookery. It is visual and engaging, designed to help students understand real-world scenarios and enhance their practical skills.
    • Includes self-assessment questions after each chapter to assess student comprehension of the material.

    PowerPoint Presentation:

    • An interactive PowerPoint presentation to support trainers in delivering engaging lessons. It provides a foundational interpretation of the unit, along with easy-to-navigate slides that tie in directly with the Learner Guide.

    Class Activities Book:

    • A resource designed to prepare students for summative assessments, with MCQs, fill-in-the-blank questions, and practical activities to test knowledge and skills.
    • The assessor copy contains benchmarking answers for ease of marking.
    • Self-Study Guide:
    • A comprehensive Self-Study Guide that includes video and web links for students to better understand the concepts.
    • Includes performance criteria-based questions to verify whether students have engaged with the provided videos and resources.

    Session Plan:

    • A customizable Session Plan to help trainers organize classes and deliver effective assessments. It includes key timings, learning goals, and helps plan for student query sessions.

    B. Assessment Kit

    Student Assessment Pack:

    • Detailed instructions for each assessment task.
    • Unit Assessment Result Sheets that guide the assessor’s decision-making process and provide stepwise instructions for completing each task.
    • Practical assessments created to simulate real-world workplace challenges, helping students gain the skills to handle real-life commercial cookery situations.

    Trainer Assessment Pack/Marking Guide:

    • Instructions for trainers to ensure all necessary evidence is collected.
    • Benchmarking answers for all assessments to help assessors mark student submissions correctly.
    • Practical and theoretical tasks designed to meet performance standards and help students demonstrate competence in the unit.

    Work Placement Assessment:

    • Includes workplace task booklets and observation booklets to ensure students can demonstrate their abilities in a real-world commercial cookery environment.

    Mapping Information:

    • Full mapping evidence that shows how the assessment criteria meet the training package requirements. This ensures the RTO is fully compliant and can provide justification for meeting the required standards.

    Additional Features

    • Simulated Website:
    • Our simulated website adds value to your RTO by providing a consistent learning environment for your students. The site mirrors real-world commercial kitchen scenarios, allowing students to practice and demonstrate their knowledge and skills.

    Resource Development Process

    Our resources are designed with multiple teaching methods to help trainers conduct effective formative assessments, identify learning needs, and track academic progress. Formative assessments identify where students may struggle, and help the trainer tailor their delivery to ensure all students are successful.

    Context Alteration

    If your RTO needs any contextual alterations to suit a specific cohort or training delivery mode, contact our staff at 1800 959 958 or info@vetresources.com.au to discuss how we can help.

    License Information

    Our resources are delivered in soft copy format, with editable Microsoft Office files for easy customization. RTOs can purchase a license for unlimited use within their own organization. License agreement applies to prevent sharing with external entities.

    Core/Elective Units

    Core Unit:

    1 BSBSUS201 Participate in environmentally sustainable work practices
    2 BSBWOR203 Work effectively with others
    3 SITHCCC001 Use food preparation equipment
    4 SITHCCC005 Prepare dishes using basic methods of cookery
    5 SITHCCC006 Prepare appetisers and salads
    6 SITHCCC007 Prepare stocks, sauces and soups
    7 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
    8 SITHCCC012 Prepare poultry dishes
    9 SITHCCC013 Prepare seafood dishes
    10 SITHCCC014 Prepare meat dishes
    11 SITHCCC018 Prepare food to meet special dietary requirements
    12 SITHCCC019 Produce cakes, pastries and breads
    13 SITHCCC020 Work effectively as a cook
    14 SITHKOP001 Clean kitchen premises and equipment
    15 SITHKOP002 Plan and cost basic menus
    16 SITHPAT006 Produce desserts
    17 SITXFSA001 Use hygienic practices for food safety
    18 SITXFSA002 Participate in safe food handling practices
    19 SITXHRM001 Coach others in job skills
    20 SITXINV002 Maintain the quality of perishable items
    21 SITXWHS001 Participate in safe work practices

    Elective Unit:

    1 SITXINV003 Purchase goods
    2 SITHFAB002 Provide responsible service of alcohol
    3 SITHFAB005 Prepare and serve espresso coffee
    4 SITHIND002 Source and use information on the hospitality industry

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