RPL Kit – SIT30816 Certificate III in Commercial Cookery

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$3,000.00 $7,500.00

Our RPL Kits are developed to make valid assessment decisions and are compliant with training standards. Each RPL kit consists of tasks/methods that assess prior learning skills of a student for a particular qualification.

These RPL Assessment Tools are written especially for each qualification, including carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all unit requirements with a range of appropriate assessment methods.

RPL Assessment Tool/ RPL Kits include:

  • RPL Form for students to complete to meet regulatory compliance, organisational and NCVER requirements.
  • Self assessment kit for students to self assess their skills and knowledge according to training package requirements, and to collect appropriate supporting documentation and evidence.
  • The kit also includes instructions for evidence-gathering tasks (where applicable). As the candidate works through each unit they will need to think about the types of evidence they can provide.
  • Competency conversation kit for assessor to discuss a range of questions with the students to gain understanding of students’ knowledge and skills related to unit/qualification.
  • Demonstrations and observations kit with practical tasks, for the assessor. This document includes different practical tasks relevant to the unit. Assessor will provide relevant tasks to students to perform and the assessor will observe and record the performance.
  • The Third Party Kit, which is to be completed by an independent third party (at the assessor’s discretion if they deem it necessary) who is familiar with the student’s abilities in the workplace and who currently is (or has previously worked) in a supervisory position with the candidate. The third party person is asked to provide feedback on the student’s skills and workplace performance.
  • An Assessor’s kit including detailed instructions, procedures, and recording tools to be used during the process.
  • Questions, activities, and tasks are mapped to the requirements of each unit of competency.
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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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