Learning and Assessment Kit-SIT50416 Diploma of Hospitality Management

Learning and Assessment Kit-SIT50416 Diploma of Hospitality Management

$21,890.00

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. Don't forget about our QUALITY ASSURANCE GUARANTEE!


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:

  1. We hire subject matter experts to write our learning and assessment resources to ensure they are industry and workplace relevant and current.
  2. 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.
  3. 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.
  4. 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
  5. 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
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

 

* We can develop additional elective units that are not listed on request (Please contact us for further information).

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