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RPL Kit – SIT50422 Diploma of Hospitality Management


  • Product color: 11200

$2,940.00 $8,400.00

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 SITXCCS015 Enhance customer service experiences
2 SITXCCS016 Develop and manage quality customer service practices
3 SITXCOM010 Manage conflict
4 SITXFIN009 Manage finances within a budget
5 SITXFIN010 Prepare and monitor budgets
6 SITXGLC002 Research and comply with regulatory requirements
7 SITXHRM008 Roster staff
8 SITXHRM009 Lead and manage people
9 SITXMGT004 Monitor work operations
10 SITXMGT005 Establish and conduct business relationships
11 SITXWHS007 Implement and monitor work health and safety practices

Elective Unit:

1 SITXFSA005 Use hygienic practices for food safety
2 SITHCCC043 Work effectively as a cook
3 SITHCCC023 Use food preparation equipment
4 SITHCCC027 Prepare dishes using basic methods of cookery
5 SITHCCC028 Prepare appetisers and salads
6 SITHCCC029 Prepare stocks, sauces and soups
7 SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
8 SITHCCC031 prepare vegetarian & vegan dishes
9 SITHCCC035 Prepare poultry dishes*
10 SITHCCC036 Prepare meat dishes
11 SITHCCC037 Prepare seafood dishes
12 SITHCCC038 Produce and serve food for buffets
13 SITHCCC040 Prepare and serve cheese
14 BSBCMM411 Make presentations
15 BSBTWK503 Manage meetings
16 SITXINV007 Purchase goods
17 SITHCCC039 Produce pates and terrines

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