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RPL Kit – SIT40521 Certificate IV in Kitchen Management

-71% Original price was: $9,900.00.Current price is: $2,871.00.

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
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Description

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.

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Core Unit:

1SITHCCC023*Use food preparation equipment
2SITHCCC027*Prepare dishes using basic methods of cookery
3SITHCCC028*Prepare appetisers and salads
4SITHCCC029*Prepare stocks, sauces and soups
5SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishes
6SITHCCC031*Prepare vegetarian and vegan dishes
7SITHCCC035*Prepare poultry dishes
8SITHCCC036*Prepare meat dishes
9SITHCCC037*Prepare seafood dishes
10SITHCCC041*Produce cakes, pastries and breads
11SITHCCC042*Prepare food to meet special dietary requirements
12SITHCCC043*Work effectively as a cook
13SITHKOP010Plan and cost recipes
14SITHKOP012*Develop recipes for special dietary requirements
15SITHKOP013*Plan cooking operations
16SITHKOP015*Design and cost menus
17SITHPAT016*Produce desserts
18SITXCOM010Manage conflict
19SITXFIN009Manage finances within a budget
20SITXFSA005Use hygienic practices for food safety
21SITXFSA006Participate in safe food handling practices
22SITXFSA008*Develop and implement a food safety program
23SITXHRM008Roster staff
24SITXHRM009Lead and manage people
25SITXINV006*Receive, store and maintain stock
26SITXMGT004Monitor work operations
27SITXWHS007Implement and monitor work health and safety practice

Elective Unit:

1SITHCCC040Prepare and serve cheese
2SITHCCC038Produce and serve food for buffets
3SITHCCC039Produce pates and terrines
4BSBSUS211Participate in sustainable work practice
5SITXINV007Purchase goods
6BSBCMM411Make presentations

 

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