RPL Kit-SIT50416 Diploma of Hospitality Management

RPL Kit-SIT50416 Diploma of Hospitality Management

$5,895.00

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:

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. 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.

Core units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
Elective units
SITXFSA001 Use hygienic practices for food safety Group A
SITHCCC020 Work effectively as a cook Group B
SITHCCC001 Use food preparation equipment Group C
SITHCCC003 Prepare and present sandwiches Group C
SITHCCC006 Prepare appetisers and salads Group C
SITHCCC007 Prepare stocks, sauces and soups Group C
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Group C
SITHCCC012 Prepare poultry dishes Group C
SITHCCC013 Prepare seafood dishes Group C
SITHCCC014 Prepare meat dishes Group C
SITHFAB002 Provide responsible service of alcohol Group C
SITXFSA002 Participate in safe food handling practices Group C
SITHPAT006 Produce desserts Group C
SITXINV002 Maintain the quality of perishable items Group C
SITHIND002 Source and use information on the hospitality industry Group C
Additional electives
SITHIND001 Use hygienic practices for hospitality service
BSBADM502 Manage meetings
BSBRES401 Analyse and present research information
SITHCCC019 Produce cakes, pastries and breads
HLTAID003 Provide first aid
SITHFAB005 Prepare and serve espresso coffee
SITXFSA002 Participate in safe food handling practices
SITXHRM004 Recruit, select and induct staff
SITHIND001 Use hygienic practices for hospitality service
SITHKOP007 Design and cost menus

If you require RPL Kits with comprehensive benchmarking, please contact us for a quote.

Recently Viewed Products

We Accept