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RPL Kit – SIT40516 Certificate IV in Commercial Cookery

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

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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.

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Core Unit:

1BSBDIV501Manage diversity in the workplace
2BSBSUS401Implement and monitor environmentally sustainable work practices
3SITHCCC001Use food preparation equipment
4SITHCCC005Prepare dishes using basic methods of cookery
5SITHCCC006Prepare appetisers and salads
6SITHCCC007Prepare stocks, sauces and soups
7SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
8SITHCCC012Prepare poultry dishes
9SITHCCC013Prepare seafood dishes
10SITHCCC014Prepare meat dishes
11SITHCCC018Prepare food to meet special dietary requirements
12SITHCCC019Produce cakes, pastries and breads
13SITHCCC020Work effectively as a cook
14SITHKOP002Plan and cost basic menus
15SITHKOP004Develop menus for special dietary requirements
16SITHKOP005Coordinate cooking operations
17SITHPAT006Produce desserts
18SITXCOM005Manage conflict
19SITXFIN003Manage finances within a budget
20SITXFSA001Use hygienic practices for food safety
21SITXFSA002Participate in safe food handling practices
22SITXHRM001Coach others in job skills
23SITXHRM003Lead and manage people
24SITXINV002Maintain the quality of perishable items
25SITXMGT001Monitor work operations
26SITXWHS003Implement and monitor work health and safety practices

Elective Unit:

1SITXINV003Purchase goods
2SITHIND002Source and use information on the hospitality industry
3SITHFAB002Provide responsible service of alcohol
4SITHPAT002Produce gateaux, torten and cakes
5SITHFAB014Provide table service of food and beverage
6SITXINV004Control stock
7SITHFAB005Prepare and serve espresso coffee

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