Learning and Assessment Kit-SIT40521 Certificate IV in Kitchen Management
Learning and Assessment Kit-SIT40521 Certificate IV in Kitchen Management
Regular price
$10,395.00 AUD
Regular price
$29,700.00 AUD
Sale price
$10,395.00 AUD
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Start delivery of SIT40521 Certificate IV in Kitchen Management sooner with the full Learning and Assessment Kit. It brings the learning side (Learner Guide, PowerPoint, Session Plan, class activities, Self Study Guide) together with the assessment side (student pack, trainer pack and marking guide, mapping, record tools), so trainers and assessors work from one matched set. Aligned to learner cohorts, industry needs and ACSF indicated levels for compliant, audit ready training. Editable Microsoft Word files, unlimited students within your RTO. Add a SCORM package from our range, where available, to put the same training product online. This resource comes with CAQA's Quality Assurance Guarantee: if it gives an adverse audit outcome, we fix it free of cost, and all future updates are free until the training product becomes superseded and equivalent.
Our learner and assessment resources contain everything you need to begin training and assessing your learners.
Our learner resources include:
- Learner Guide
- PowerPoint Presentation
- Session Plan
- Classroom Activities
- Self Study Guide
Our assessment resources include:
- Assessment Pack (Student)
- Trainer Assessment Pack (Marking Guide)
- Mapping for each unit of competency
- Assessment Record Tools
Our learner and assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:
- Industry consultation
- Robust validations
- Assessment of best practice holistic delivery
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. This resource comes with CAQA’s Quality Assurance Guarantee: if it gives an adverse audit outcome, we fix it free of cost, and all future updates are free until the training product becomes superseded and equivalent.
The learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers/teachers can then adjust lessons/sessions, instructional techniques, and academic support accordingly.
The self-study guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment.
The class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.
The PowerPoint presentation supports the trainer/teacher in creating an interactive learning environment.
The session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.
All assessment resources include context and conditions of assessment, tasks to be administered to the student, and an outline of the evidence to be collected from the student.
The trainer assessment pack includes benchmark answers and evidence criteria used to assess the student's competence (i.e. the assessment decision)
The mapping document maps the assessment resources to the training package requirements.
Simulated business resources (templates, policies, procedures etc) are included to ensure that assessments are consistent and based on the Principles of Assessment and Rules of Evidence.
We develop resources using the following steps:
- We hire subject matter experts to write our learning and assessment resources to ensure they are industry and workplace relevant and current.
- Before we commence writing our assessment tools we identify the assessment requirements of the training package/accredited course, collect feedback from industry, and identify what assessment methods are appropriate for the students.
- We design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning and assessment tools demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.
- An assessment tool is comprised of a number of components which ensure assessment is conducted in a manner that is fair, flexible, valid and reliable. These components include:
- Context and conditions of assessment
- Task to be administered to the student
- An outline of evidence to be gathered from the candidate
- Evidence criteria used to assess the competence of the student
- Administration, recording and reporting requirements
- All resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.
RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.
| Core units | ||
|---|---|---|
| SITHCCC023 | Use food preparation equipment | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | |
| SITHCCC028 | Prepare appetisers and salads | |
| SITHCCC029 | Prepare stocks, sauces and soups | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | |
| SITHCCC035 | Prepare poultry dishes | |
| SITHCCC036 | Prepare meat dishes | |
| SITHCCC037 | Prepare seafood dishes | |
| SITHCCC041 | Produce cakes, pastries and breads | |
| SITHCCC042 | Prepare food to meet special dietary requirements | |
| SITHCCC043 | Work effectively as a cook | |
| SITHKOP010 | Plan and cost recipes | |
| SITHKOP012 | Develop recipes for special dietary requirements | |
| SITHKOP013 | Plan cooking operations | |
| SITHKOP015 | Design and cost menus | |
| SITHPAT016 | Produce desserts | |
| SITXCOM010 | Manage conflict | |
| SITXFIN009 | Manage finances within a budget | |
| SITXFSA005 | Use hygienic practices for food safety | |
| SITXFSA006 | Participate in safe food handling practices | |
| SITXFSA008 | Develop and implement a food safety program | |
| SITXHRM008 | Roster staff | |
| SITXHRM009 | Lead and manage people | |
| SITXINV006 | Receive, store and maintain stock | |
| SITXMGT004 | Monitor work operations | |
| SITXWHS007 | Implement and monitor work health and safety practices | |
| Elective units | ||
| SITHCCC026 | Package prepared foodstuffs | |
| SITHCCC038 | Produce and serve food for buffets | |
| SITXFSA007 | Transport and store food | |
| SITXCCS014 | Provide service to customers | |
| SITXCCS015 | Enhance customer service experiences | |
| SITXHRM010 | Recruit, select and induct staff | |
