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RPL Kit – SIT40516 Certificate IV in Commercial Cookery


    $1,505.00 $4,300.00

    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.

     

    RPL Kit – SIT40516 Certificate IV in Commercial Cookery

    Our RPL Assessment tools/ RPL Kits are developed to make valid assessment decisions and remaining compliant with training standards.

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

    These RPL Assessment Tool/ RPL Kits include:

    • RPL Form for student 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 collecting appropriate supporting documentation and evidence. The kit also includes instructions about 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 students to explain their level of skills and knowledge.
    • Demonstrations and observations kit with practical tasks, for students to provide opportunity to explain and demonstrate their level of skills and knowledge.
    • 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 to the candidate. The third party person is asked to provide feedback on the student’s skills and workplace performance.
    • An Assessor’s Kit, which includes 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.

    This is a one-off license fee and there are no limits on the amount of times you can use this RPL Assessment Tool/ RPL Kits within your RTO, no annual or ongoing fees, and no limit on student numbers.

    These RPL Assessment Tool/ RPL Kits are delivered in digital format and purchasers are permitted to brand, customise and adapt to suit the needs of their target group.

    RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.

    Core Units

     

    BSBDIV501 Manage diversity in the workplace
    BSBSUS401 Implement and monitor environmentally sustainable work practices
    SITHCCC001 Use food preparation equipment
    SITHCCC005 Prepare dishes using basic methods of cookery
    SITHCCC006 Prepare appetisers and salads
    SITHCCC007 Prepare stocks, sauces and soups
    SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
    SITHCCC012 Prepare poultry dishes
    SITHCCC013 Prepare seafood dishes
    SITHCCC014 Prepare meat dishes
    SITHCCC018 Prepare food to meet special dietary requirements
    SITHCCC019 Produce cakes, pastries and breads
    SITHCCC020 Work effectively as a cook
    SITHKOP002 Plan and cost basic menus
    SITHKOP004 Develop menus for special dietary requirements
    SITHKOP005 Coordinate cooking operations
    SITHPAT006 Produce desserts
    SITXCOM005 Manage conflict
    SITXFIN003 Manage finances within a budget
    SITXFSA001 Use hygienic practices for food safety
    SITXFSA002 Participate in safe food handling practices
    SITXHRM001 Coach others in job skills
    SITXHRM003 Lead and manage people
    SITXINV002 Maintain the quality of perishable items
    SITXMGT001 Monitor work operations
    SITXWHS003 Implement and monitor work health and safety practices

    Elective Units

     

    SITXINV003 Purchase goods
    SITHIND002 Source and use information on the hospitality industry
    SITHFAB002 Provide responsible service of alcohol
    SITHPAT002 Produce gateaux, torten and cakes
    SITHFAB014 Provide table service of food and beverage
    SITXINV004 Control stock
    SITHFAB005 Prepare and serve espresso coffee
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    Core/Elective Units

    Core Units

    BSBDIV501 Manage diversity in the workplace
    BSBSUS401 Implement and monitor environmentally sustainable work practices
    SITHCCC001 Use food preparation equipment
    SITHCCC005 Prepare dishes using basic methods of cookery
    SITHCCC006 Prepare appetisers and salads
    SITHCCC007 Prepare stocks, sauces and soups
    SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
    SITHCCC012 Prepare poultry dishes
    SITHCCC013 Prepare seafood dishes
    SITHCCC014 Prepare meat dishes
    SITHCCC018 Prepare food to meet special dietary requirements
    SITHCCC019 Produce cakes, pastries and breads
    SITHCCC020 Work effectively as a cook
    SITHKOP002 Plan and cost basic menus
    SITHKOP004 Develop menus for special dietary requirements
    SITHKOP005 Coordinate cooking operations
    SITHPAT006 Produce desserts
    SITXCOM005 Manage conflict
    SITXFIN003 Manage finances within a budget
    SITXFSA001 Use hygienic practices for food safety
    SITXFSA002 Participate in safe food handling practices
    SITXHRM001 Coach others in job skills
    SITXHRM003 Lead and manage people
    SITXINV002 Maintain the quality of perishable items
    SITXMGT001 Monitor work operations
    SITXWHS003 Implement and monitor work health and safety practices

    Elective Units

    SITXINV003 Purchase goods
    SITHIND002 Source and use information on the hospitality industry
    SITHFAB002 Provide responsible service of alcohol
    SITHPAT002 Produce gateaux, torten and cakes
    SITHFAB014 Provide table service of food and beverage
    SITXINV004 Control stock
    SITHFAB005 Prepare and serve espresso coffee

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