RPL Kit-SIT31121 Certificate III in Asian Cookery

Name: RPL Kit-SIT31121 Certificate III in Asian Cookery
Brand: CAQA Courses
Price: 2520.0 AUD
Availability: InStock

$2,520.00 AUD

~~$7,200.00 AUD~~ $2,520.00 AUD

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Tags : Certificate III, Discount, Qualification, Ready for sale, SIT

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Offer recognition of prior learning for SIT31121 Certificate III in Asian Cookery with a structured, audit ready RPL Kit. Candidates work through an application and information booklet, a self assessment and a competency conversation, then provide further evidence through demonstration and observation tasks and third party feedback. Assessors are supported with post assessment steps and benchmarking information, so decisions stay valid and compliant with training standards. Clear instructions make evidence submission simple for candidates and your team. 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an adverse audit outcome, we fix it free of cost, and all future updates are free until the training product becomes superseded and equivalent.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 RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards.

The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods.

Our RPL Kit includes six steps:

Stage 1: An RPL Application Form and Information booklet for the candidate to complete that meets regulatory compliance, organisational and NCVER requirements.

Stage 2: Includes:

A self assessment kit for candidates to assess their skills and knowledge
Competency conversation kit for candidates to demonstrate their skills and explain their level of knowledge.
Demonstration and observation kit with practical tasks, for candidates to provide additional evidence

This fulfills training package requirements and the collection of supporting documentation and evidence. The kit also includes instructions regarding evidence-gathering tasks (where applicable).

Stage 3: Third Party Kit, to be completed by an independent third party who is familiar with the candidate’s abilities in the workplace and who currently is (or has previously worked) in a supervisory position to the candidate. The third party person is asked to provide feedback on the candidate's skills and workplace performance.

Stage 4: The RPL Post Assessment Kit. This stage involves all the processes the Assessor and Registered Training Organisation (RTO) undertake to finalise the RPL assessment process for the candidate.

Stage 5: The RPL Trainer and Assessor Kit. This includes benchmarking information for trainers and assessors to enable them to make consistent evaluations of competence. It includes detailed instructions, procedures and recording tools to be used during the process.

Stage 6: Mapping Document. Questions, activities and tasks are mapped to the requirements of each unit of competency.

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 RPL Kits 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.

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
SITHASC020	Prepare dishes using basic methods of Asian cookery
SITHASC021	Prepare Asian appetisers and snacks
SITHASC022	Prepare Asian stocks and soups
SITHASC023	Prepare Asian sauces, dips and accompaniments
SITHASC024	Prepare Asian salads
SITHASC025	Prepare Asian rice and noodles
SITHASC027	Prepare Asian cooked dishes
SITHCCC023	Use food preparation equipment
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC043	Work effectively as a cook
SITHKOP009	Clean kitchen premises and equipment
SITHKOP010	Plan and cost recipes
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXINV006	Receive, store and maintain stock
SITXWHS005	Participate in safe work practices
Elective units
SITHASC026	Prepare curry pastes and powders
SITHASC031	Prepare sushi
SITHASC034	Prepare Chinese roast meat and poultry dishes
SITHASC035	Prepare tandoori dishes
SITHCCC026	Package prepared foodstuffs
SITHCCC032	Produce cook-chill and cook-freeze foods
SITXWHS006	Identify hazards, assess and control safety risks