RPL KIT – SIT40516 Certificate IV in Commercial Cookery

Description

Recognition of prior learning (RPL) is a process that assesses the applicant’s competency acquired through formal and informal learning to determine if the candidate meets the requirements for a unit of study.

This RPL Kit has been developed in consultation with Industry and qualified trainers and assessors to assist in making valid assessment decisions whilst remaining compliant with the requirements of the training package.

The RPL Assessment Toolkit for this qualification is provided in the following five companion documents:

1. Assessor Guide – provides assessors with information to assist them in conducting high-quality candidate-focussed RPL assessments for the qualification.
2. Candidate Guide – provides candidates with information to assist them in undertaking focussed RPL assessments for the qualification.
3. Workplace Guide – provides workplaces with information on how they can support candidates to undertake RPL assessments for the qualification.
4. Forms and Templates – It provides assessors and Registered Training Organisations with forms and templates to be used for RPL assessments.
5. Unit Mapping – It provides a detailed mapping of endorsed components of the units of competency to the assessment tools and evidence provided by the candidate in support of the RPL application.

Follow the steps listed below to process RPL applications:

Step 1: Candidate seeking RPL completes an RPL Application Form
Step 2: Candidate completes a self-assessment tool to self-assess their skills and knowledge according to training package requirements and collect appropriate supporting documentation and evidence in support of their RPL application.
Step 3: Assessor completes competency conversation questionnaire for the candidate based on evidence provided to determine skills and knowledge required to perform various tasks in accordance with Unit of Competency requirements.
Step 4: Candidate demonstrates practical skills wherever applicable and gets a third-party report filled up by the workplace supervisor.
Candidate workplace representative form: All workplace representatives who verify candidate’s skills and knowledge must complete this form. Workplace representatives will typically be working with the candidate in a position of responsibility, perhaps their employer or supervisor, hold higher qualifications than the candidate, and should have observed candidate’s workplace performance.
Third party report: This report must be completed as accurately as possible by candidate’s workplace representative/s.
___________________________________________________________________________________________________________________

Licence & Customisation

All RPL Kit documents are provided in Microsoft Word format to allow for customisation wherever deemed necessary. You are allowed to rebrand and reproduce the RPL documents enclosed only within your Registered Training Organisation (RTO). CIC RPL Kits come with ‘Quality Assurance guarantee’ and can be used for an ‘unlimited number of students’ of your RTO.

Qualification: RPL Kit – SIT40516 Certificate IV in Commercial Cookery

CORE UNITS: (26)

• BSBDIV501 : Manage diversity in the workplace
• BSBSUS401 : Implement and monitor environmentally sustainable work practices
• SITHCCC001 : Use food preparation equipment
• SITHCCC005 : Prepare dishes using basic methods of cookery
• SITHCCC006 : Prepare appetizers and salads
• SITHCCC007 : Prepare stocks, sauces and soups
• SITHCCC008 : Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC012 : Prepare poultry dishes
• SITHCCC013 : Prepare seafood dishes
• SITHCCC014 : Prepare meat dishes
• SITHCCC018 : Prepare food to meet special dietary requirements
• SITHCCC019 : Produce cakes, pastries and breads
• SITHCCC020 : Work effectively as a cook
• SITHKOP002 : Plan and cost basic menus
• SITHKOP004 : Develop menus for special dietary requirements
• SITHKOP005 : Coordinate cooking operations
• SITHPAT006 : Produce desserts
• SITXCOM005 : Manage conflict
• SITXFIN003 : Manage finances within a budget
• SITXFSA001 : Use hygienic practices for food safety
• SITXFSA002 : Participate in safe food handling practices
• SITXHRM001 : Coach others in job skills
• SITXHRM003 : Lead and manage people
• SITXINV002 : Maintain the quality of perishable items
• SITXMGT001 : Monitor work operations
• SITXWHS003 : Implement and monitor work health and safety practices

ELECTIVE UNITS: (7)

• SITXWHS002 : Identify hazards, assess and control safety risks
• SITXFIN004 : Prepare and monitor budgets
• BSBWOR203 : Work effectively with others
• SITXCCS006 : Provide service to customers
• BSBITU306 : Design and produce business documents
• BSBFIA401 : Prepare financial reports
• SITHIND002 : Source and use information on the hospitality industry

Note: Elective units not listed may be developed on request. (To make a request please contact us on info@careersincare.com.au)

Reference “study 1” : https://www.asqa.gov.au/faqs/provider-closures-students/what-rpl

Licence Agreement