Assessment Kit
Assessment Kit-SIT40516 Certificate IV in Commercial Cookery
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Assessment Kit
SIT40516 Certificate IV in Commercial Cookery
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Resources for RTOs, universities, TAFEs and education and training businesses. Looking to enrol or apply for RPL? Find a training provider.
What is in this resource format?
The product description below identifies the components supplied for this resource.
- Student assessment pack
- Trainer assessment pack / marking guide
- Unit mapping
- Assessment record tools
Quality and ongoing support
- Pre-validation certificate
- Issued by CAQA Resources as the resource developer to confirm that the product is quality assured.
- Lifetime student licence
- Once a product is purchased, CAQA provides free updates until the resource is superseded and deemed equivalent. This lifetime update entitlement applies to all resource formats, including SCORM files, and is not limited to three months from purchase. Read the licence and update terms →
- Human expertise
- Written by subject matter experts and quality assured by CAQA and ISO auditors.
About this resource
Our assessment resources contain everything you need to begin assessing your learners.
Our assessment resources include:
- Assessment Pack (Student)
- Trainer Assessment Pack (Marking Guide)
- Mapping for each unit of competency
- Assessment Record Tools
Our 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. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!
| Core units | |
|---|---|
| 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 appetisers 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 | |
| SITHFAB002 | Provide responsible service of alcohol |
| BSBWOR203 | Work effectively with others |
| SITHIND002 | Source and use information on the hospitality industry |
| HLTAID003 | Provide first aid (Hospitality) |
| SITHCCC003 | Prepare and Present Sandwiches |
| SITXWHS001 | Participate in safe work practices |
| SITXGLC001 | Research and comply with regulatory requirements |
| Additional Electives | |
| BSBFIA401 | Prepare financial reports |
| SITXHRM002 | Roster staff |
| SITXWHS002 | Identify hazards, assess and control safety risks |
* We can develop additional elective units that are not listed on request (Please contact us for further information).
