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RPL Kit – SIT40521 Certificate IV in Kitchen Management


  • Product color: 13200

$3,465.00 $9,900.00

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 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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