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Credit Recognition and Transfer (CRT)

Course Details:

Credit Recognition and Transfer (CRT)

This assessment is for all Hospitality and Culinary Industry Professionals with previous culinary education experience. Previous education, experience and qualifications are assessed by one of our highly-qualified Chef Assessors who will gather evidence and asses you in the following:

  • Culinary Theory
  • Practical Knowledge, Skills & Experience
  • Culinary Standards
  • Work Place Appraisals (If applicable)
  • Training Records
  • Demonstrated Abilities
  • Detailed Documented Evidence of Skills, Training and Work Experience

Students will be required to prepare a portfolio of evidence clearly demonstrating competence on the level required to meet learning outcomes. Decisions are made on an individual basis based on the evidence provided, as to whether any additional theory or practical examinations are required to take place.

A non-refundable fee of $100 applies to all International Culinary Studio CRT and RPL applications. There is a further charge of $100 per hour or part thereof (an estimation will be given before any assessment is undertaken). Further documents may also be requested by our assessors.

If you have any questions please don’t hesitate to Contact Us our team is on hand to assist you with everything you may need.

Congratulations in taking the first step to success with one of the World’s Top Culinary Qualifications from International Culinary Studio. We are proud to be part of your journey.

The CRT process enables students to apply to have their previous work experience and education 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 or New Zealand Culinary Qualification.

Each level within the City & Guilds and New Zealand Framework of Qualifications will require evidence of work or previous qualifications to support the application. This is done through proof of previous education. The CRT assessments should be in line with the level of credits sought.

Course Duration:

The RPL and Cross Credits assessment is initially conducted online where you can also submit all supporting documents. There may be a skills test or exam required. The length of time the process of assessment takes will depend on the level of experience and/or other qualifications and previous experience.

Course Outline:

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 or Credit 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 or Cross Credit Process mean that any required qualification summative assessments can be avoided, e.g. mandatory exams, practical / theory test or assignments.

Outcome Options:

In the event that the student is successful with the RPL assessment, they may be able to enrol in the follow up or corresponding programme as an RPL student. At a cost of $2500 for City and Guilds Culinary Qualifications.

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

**To complete the City & Guilds qualification, you must be able to comply with the City & Guilds requirements, whereby you will be able to work in Industry in the country you are completing your studies in, and attend the nearest approved City & Guilds exam centre at your own cost.

  • Certification

Minimum Enrolment Requirements

  • 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

Other additional costs

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 practicals.
  • 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.

Learner Management System App Download Google Play Apple Recognition of Prior Learning (RPL)

  • Personal online login to our Learner Management System, all study material, and videos.
  • Welcome starter pack including text book
  • Personalised student card (NZ students receive discounts by using their student card in NZ)
  • Access to all our online events, including webinars and discussion boards
  • Feedback, mentoring and assessment on your practical cooking and theory tasks from your chef instructor.
  • Access to our Alumni network of chefs working all over the world
  • Online e-portfolio
  • Final City & Guilds theory and practical exam, conducted in May and November each year at an approved centre nearest to you
  • Certification