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RPL Kit – SIT40521 Certificate IV in Kitchen Management

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Why Choose Us

SIT40521 RPL kit contains:

  • Recognition of Prior Learning (RPL) Form
  • Self-Assessment Kit
  • Competency Conversation Kit
  • Demonstrations and Observations Kit
  • Third-Party Feedback Kit
  • Mapped Questions, Activities, and Tasks
Limited Time Offer

    $3,960.00 $9,900.00

    Summary

    Advance your culinary career with the RPL Kit for the SIT40521 Certificate IV in Kitchen Management. This tailored Recognition of Prior Learning (RPL) kit is designed for experienced kitchen professionals seeking to formalize their skills and expertise in kitchen management.

    This 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.

    SIT40521 Certificate IV in Kitchen Management Is For

    The SIT40521 Certificate IV in Kitchen Management RPL Kit is designed for trainers and assessors delivering the SIT40521 qualification, as well as students aiming to achieve this certification.

    Features

    • Comprehensive: The SIT40521 Certificate IV in Kitchen Management RPL kit covers all of the units of competency.
    • Flexible: VET Resources SIT40521 Certificate IV in Kitchen Management RPL kit can be adapted to meet the different needs of students.
    • Compliant: Our kit is aligned with the latest training standards and assessment requirements.

    What will you get

    The Complete SIT40521 Certificate IV in Kitchen Management RPL Kit 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.

    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 SITHCCC036* Prepare meat dishes
    9 SITHCCC037* Prepare seafood dishes
    10 SITHCCC041* Produce cakes, pastries and breads
    11 SITHCCC042* Prepare food to meet special dietary requirements
    12 SITHCCC043* Work effectively as a cook
    13 SITHKOP010 Plan and cost recipes
    14 SITHKOP012* Develop recipes for special dietary requirements
    15 SITHKOP013* Plan cooking operations
    16 SITHKOP015* Design and cost menus
    17 SITHPAT016* Produce desserts
    18 SITXCOM010 Manage conflict
    19 SITXFIN009 Manage finances within a budget
    20 SITXFSA005 Use hygienic practices for food safety
    21 SITXFSA006 Participate in safe food handling practices
    22 SITXFSA008* Develop and implement a food safety program
    23 SITXHRM008 Roster staff
    24 SITXHRM009 Lead and manage people
    25 SITXINV006* Receive, store and maintain stock
    26 SITXMGT004 Monitor work operations
    27 SITXWHS007 Implement and monitor work health and safety practice

    Elective Unit:

    1 SITHCCC040 Prepare and serve cheese
    2 SITHCCC038 Produce and serve food for buffets
    3 SITHCCC039 Produce pates and terrines
    4 BSBSUS211 Participate in sustainable work practice
    5 SITXINV007 Purchase goods
    6 BSBCMM411 Make presentations

     

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