What is RPL?
RPL is the process by which your existing skills, knowledge and experience gained throughout your life, regardless of how they have been acquired, are recognized towards the achievement of a globally recognized qualification. Together we work through a process of gathering and assessing the skills and knowledge you have acquired throughout your career to date.
The RPL process reviews learning that may have acquired through a variety of life experiences including through formal or informal training, work experience (paid and unpaid) or through voluntary work.
In assessing a candidate’s ability, portfolios of evidence can include;
prior qualifications, resumes, references, position descriptions, work examples, photographs/videos, practical/workplace observation, skills tests and assignments and a competency conversation.
What are you assessed against?
Every qualification is made up of a number of skill areas and these are referred to as Units of Competency. Units of competency are statements that describe what industry expects a person to be able to do in their workplace. This includes the required skills and knowledge and the equipment and tools you need to complete a job.
- Have you been working in hospitality (front or back of house) for at least 2 years but never received a formal qualification?
- Do you think you have gained the relevant work experience, training, skills and knowledge to earn a hospitality qualification? and/or
- Do you have an ageing hospitality qualification that you would like to update to reflect current industry practices and the additional skills and knowledge you have acquired since gaining your last qualification?
Recognition of Prior Learning Programs
Culinary Arts Certifications
COTHM Certified Master Chef (CCMC)
A professional chef who creates innovative dishes of exceptional quality and has achieved an award or certification which is considered to be a benchmark for culinary excellence. The holder of this title has a minimum of ten years of professional cooking experience and is employed as an executive chef, corporate executive chef (or equivalent) or runs own business.
COTHM Certified Master Pastry Chef (CCMPC)
A professional pastry chef who creates innovative pasty, bakery and dessert products of exceptional quality and has achieved an award or certification which is considered to be a benchmark for pastry excellence. The holder of this title has a minimum of ten years of professional pastry and baking experience and is employed as an executive pastry chef, corporate executive pastry chef (or equivalent) or runs own business.
COTHM Certified Culinary Educator (CCCE)
A professional educator in a teaching or lecturing position who has a minimum of ten years of documented education and industry experience, including a minimum of four years of full-time teaching experience (or equivalent). The holder of this title works in an accredited school, college or other educational institution.
COTHM Certified Executive Chef (CCEC)
A professional chef, with a minimum of seven years of professional cooking experience, who is the head of multiple food service outlets within an operation. The holder of this title is employed as an executive chef, corporate executive chef (or equivalent) or runs own business.
COTHM Certified Chef de Cuisine (CCCC)
A professional chef, with a minimum of seven years of professional cooking experience, who is responsible for planning and supervising the food production, management and development of staff and kitchen management. A Chef de Cuisine may also be referred to as a Head Chef of a professional kitchen.
COTHM Certified Pastry Chef (CCPC)
A professional pastry chef or baker who is responsible for producing pastry, baking and dessert products and managing pastry staff. The holder of this title is employed as a pastry chef, corporate pastry chef (or equivalent) or runs own business and has a minimum of seven years of professional pastry and baking experience, including two years as the head pastry chef.
COTHM Certified Sous Chef (CCSC)
A professional chef who is responsible for supervising an entire area of the kitchen or assisting the chef in managing the entire food service operation. The holder of this title reports directly to the Chef de Cuisine or Executive Chef and has a minimum of five years of professional cooking experience, including a minimum of two years as a sous chef.
COTHM Certified Chef de Partie (CCCP)
A professional chef (de Partie), with a minimum of three years of cooking experience under the direction of a sous chef or head chef, who is responsible for one or more designated sections in the kitchen such as grill, sauce corner, larder and/or pastry corner.
COTHM Certified Professional Cook (Commis Chef)
A professional cook, with a minimum of three years of cooking experience, who performs a variety of basic cooking or baking tasks in a food service operation, under the supervision of a professional chef.
[eztable width=”700″ colwidth=”50|550|100|100″ colalign=”center|left|center|center”]
No.,Course Title, Registration Fee* (AED),Certification Fee (AED)
1,Certified Master Chef,200,2800
2,Certified Master Pastry ,200,2800
3,Certified Culinary Educator,200,2800
4,Certified Executive Chef,200,2400
5,Certified Chef de Cuisine,200,2400
6,Certified Pastry Chef,200,2400
7,Certified Sous Chef,200,1280
8,Certified Chef de Partie,200,1280
9,Certified Professional Cook,200,1280
*Registration fee is only paid once at the time of registering 1st certification, for additional certifications registration fee does not apply.
Can the RPL application be conducted over the telephone?
Yes. The assessment of your RPL application depends entirely upon the quality of the documentation you provide, which must be retained for auditing purposes.
What will the Assessor be looking for in the assessment?
The assessor will take an integrated and holistic approach to assessment and is looking for the Evidence of the specific knowledge requirements for the skill to be assessed.
Does everyone succeed in their RPL application?
No. Only those who meet the RPL assessment criteria will be granted RPL.
What sort of evidence should I provide?
COTHM has developed this RPL Kit to help you provide appropriate evidence across each unit of competency. Please refer to How to build a portfolio of evidence for suggested inclusions.
Do I need to submit everything listed in order to receive Recognition?
Only submit those documents relevant to your particular request for RPL, on submission of your documents, you will receive feedback from the assessor. If there are gaps in evidence or a question arising about the quality, authenticity of the evidence, you will be contacted and given the opportunity to resubmit further evidence.
How much does RPL cost and when do I pay for my RPL?
Certification fee structure is available under pricing tab.
Easy payment plan is available and is not required until after the assessor signs off on the units of competency for which Recognition has been achieved. After payment is received the Statements of Attainment indicating partial completion or the full qualification achieved will be issued to you.
RPL Assessment Process
As simple as 1, 2 3 …
RPL assessment is a user-friendly process having following stages:
Stage 1 – Initial Assessment
Step 2: Assess online/phone/visit
Stage 2: – Data Gathering
Stage 3 – Final Assessment
Step 2: Pay Assessment fee
- Step 1. Complete the RPL Assessment Form
- Step 2. Assess online/phone/visit
Image already added
RPL Online Assessment
COTHM has developed a streamlined process to take you through RPL quickly and easily and it’s all online! The RPL Online Assessment is available for qualifications in these key areas:
- Culinary Arts
Start the assessment now
or Contact COTHM RPL Assessors
Telephone: (971) 4 288 8895
Email: [email protected]