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RPL Kit – SIT40821 Certificate IV in Asian Cookery

-70% Original price was: $12,900.00.Current price is: $3,870.00.

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Description

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.

Core Unit:

1 BSBTWK501 Lead diversity and inclusion
2 SITHASC020 Prepare dishes using basic methods of Asian cookery
3 SITHASC021 Prepare Asian appetisers and snacks
4 SITHASC022 Prepare Asian stocks and soups
5 SITHASC023 Prepare Asian sauces, dips and accompaniments
6 SITHASC024 Prepare Asian salads
7 SITHASC025 Prepare Asian rice and noodles
8 SITHASC027 Prepare Asian cooked dishes
9 SITHCCC023 Use food preparation equipment
10 SITHCCC042 Prepare food to meet special dietary requirements
11 SITHCCC043 Work effectively as a cook
12 SITHKOP010 Plan and cost recipes
13 SITHKOP013 Plan cooking operations
14 SITXCOM010 Manage conflict
15 SITXFIN009 Manage finances within a budget
16 SITXFSA005 Use hygienic practices for food safety
17 SITXFSA006 Participate in safe food handling practices
18 SITXHRM007 Coach others in job skills
19 SITXHRM008 Roster staff
20 SITXHRM009 Lead and manage people
21 SITXINV006 Receive, store and maintain stock
22 SITXMGT004 Monitor work operations
23 SITXWHS007 Implement and monitor work health and safety practices

Elective Unit:

1 SITHASC028 Prepare Asian desserts
2 SITHASC029 Produce Japanese cooked dishes
3 SITHASC030 Prepare sashimi
4 SITHFAB021 Provide responsible service of alcohol
5 SITHFAB023 Operate a bar
6 SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
7 SITXCCS014 Provide service to customers

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