RPL Kit – SIT30821 Certificate III in Cookery

  • Product color: 10400

$2,730.00 $7,800.00

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 SITHCCC023 Use food preparation equipment
2 SITHCCC027 Prepare dishes using basic methods of cookery
3 SITHCCC028 Prepare appetisers and salads
4 SITHCCC029 Prepare stocks, sauces and soups
5 SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
6 SITHCCC031 Prepare vegetarian and vegan dishes
7 SITHCCC035 Prepare poultry dishes
8 SITHCCC037 Prepare seafood dishes
9 SITHCCC036 Prepare meat dishes
10 SITHCCC042 Prepare food to meet special dietary requirements
11 SITHCCC041 Produce cakes, pastries and breads
12 SITHCCC043 Work effectively as a cook
13 SITHKOP009 Clean kitchen premises and equipment
14 SITHKOP010 Plan and cost recipes
15 SITHPAT016 Produce desserts
16 SITXFSA005 Use hygienic practices for food safety
17 SITXFSA006 Participate in safe food handling practices
18 SITXHRM001 Coach others in job skills
19 SITXINV006 Receive, store and maintain stock
20 SITXWHS005 Participate in safe work practices

Elective Unit:

1 SITHCCC040 Prepare and serve cheese
2 SITHCCC039 Produce pates and terrines
3 BSBSUS211 Participate in sustainable work practice
4 SITXINV007 Purchase goods
5 SITHCCC038 Produce and serve food for buffets
6 SITHCCC026 Package prepared foodstuffs

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