Recognition of Prior Learning (RPL) enables Chefs and Cooks currently employed in the Hospitality Industry with a minimum of 2 years experience to apply to have their work experience assessed. On successful completion of the assessments online, via our Learner Management System, you may be eligible to complete a final Internationally recognised City & Guilds Qualification.
Each level within the City & Guilds Framework of Qualifications will require evidence of work to support the application. This is done through proof of work experience. The RPL assessments should be in line with the level of RPL sought.
This self-paced assessment is conducted online where you can also submit all supporting documents. This process could be completed in 1 month, with a maximum of 6 months allowed to complete the RPL.
The following process will be undertaken to measure if the student meets the specific learning outcomes required for the specific qualification they are wanting RPL for.
The process is as follows:
- Identify what the candidate knows and can do
- Match the candidates skills, knowledge and experience to specific standards and the associated criteria of a qualification
- Assess the candidate against the standards
- Credit the candidates for skills, knowledge and experience built up through formal, informal and non-formal learning that occurred in the past
There are a number of sources of evidence for assessing competence, which include:
- On-job experience
- Questioning the learner about the task
- Written evidence that the learner is able to undertake the task in terms of previous work experience
- Practical Tasks
- Case studies
- Preparation of written reports
- Evidence from workplace appraisal
- Interpretation of the required information
- Evidence of minutes, notes and working papers relating to meetings
- Verification of completed work
- Training records
- Expert Witness Testimonials
- In-company short courses assessed according to registered standards
- Certificates and Qualifications
Regardless of the source of evidence, the assessment should be to the same rigorous quality as evidence obtained through any other process. Learning outcomes will be deemed to have been met when evidence is:
- Valid; does the evidence relate to the specific outcomes to be assessed?
- Authentic; can the evidence be attributed to the candidate?
- Sufficient; is there enough evidence to meet all the criteria needed to certify the candidate as competent?
- Current; is the evidence related to current competence?
- Reliable; should the assessment be repeated, would the assessor arrive at the same assessment decision?
Each candidate will be required to prepare a portfolio of evidence that will comprise the collection of evidence for each unit of competence. If however, evidence from the RPL is only sufficient to cover one or more learning outcomes, or to partly meet the need of a learning outcome, then additional assessment methods should be employed to generate sufficient evidence on which to base a safe assessment decision.
In no circumstance does the RPL Process mean that any required qualification summative assessments can be avoided, e.g. mandatory exams, practical / theory test or assignments.
The City & Guilds Qualification will be awarded once you have successfully completed this RPL programme.
INVESTMENT : $1 800
The investment includes:
- Personal online login to our Learner Management System, all assessment check points
- Online ePortfolio
- Final City & Guilds Assessment
- City & Guilds Practical and Theory examinations
- Must be 18 years or older
- Must have a minimum of 2 years experience in an Industrial / Commercial Kitchen
- If English is not your first language, you will be required to provide evidence of your English Language skills. This is an IELTS result of a General or Academic score of 5.5 with no band score lower than 5. For more information please visit ielts.org
You need to prepare for the following additional costs, depending on your programme:
- Ingredients used for practicing all recipes at home or at the workplace.
- Chef Uniform and Safety Shoes for practical’s.
- Costs to purchase any technology and/or kitchen equipment that you may not have, but need to use in the programme. (see included lists of requirements)
- Cost of your internet access.
- Any printing you choose to do from the Study Guides.