Pre-order now available. Individual units will be delivered three months after your payment has been received and qualifications will be delivered up to six months after your payment has been received.
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:
- 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
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. Don't forget about our QUALITY ASSURANCE GUARANTEE!
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.
|BSBSUS401||Implement and monitor environmentally sustainable work practices
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHKOP005||Coordinate cooking operations|
|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|
|SITXINV002||Maintain the quality of perishable items|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITHIND004||Work effectively in hospitality service||Group A|
|SITHCCC003||Prepare and present sandwiches||Group B|
|SITHCCC006||Prepare appetisers and salads||Group B|
|SITHCCC007||Prepare stocks, sauces and soups||Group B|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Group B|
|SITHCCC012||Prepare poultry dishes||Group B|
|SITHCCC013||Prepare seafood dishes||Group B|
|SITHCCC014||Prepare meat dishes||Group B|
|SITHCCC018||Prepare food to meet special dietary requirements||Group B|
|SITHCCC019||Produce cakes, pastries and breads||Group B|
|SITHFAB002||Provide responsible service of alcohol||Group B|
|SITXHRM002||Roster staff||Group C|
|SITXMGT001||Monitor work operations||Group C|
|SITXWHS002||Identify hazards, assess and control safety risks||Group C|
|SITHIND002||Source and use information on the hospitality industry||Group C|
If you require RPL Kits with comprehensive benchmarking, please contact us for a quote.