RECOGNITION OF PRIOR LEARNING
The aim of the international 'Recognition of Prior Learning' (RPL) program is to provide overseas qualified instructors with recognition of their qualifications and work experience when joining the Australian training pathway.
The guidelines are designed to mirror the training and work experience that any candidate moving through our system would complete.
Meeting the international RPL pre-requisites below does not automatically allow internationally certified instructors to obtain an APSI qualification, nor is it a reflection of individual resort pay structures.
WHICH LEVEL SHOULD I REQUEST TO PARTICIPATE IN?
Request to participate in our level two training programRead more
Examples of a recognised international certification include:
Request to participate in our level three training program
Examples of two recognised international certifications include:
Request to participate in our level four training programRead more
Applicant must have completed a minimum of 150 hours teaching experience (completed in at least two seasons prior to applying for RPL).
Applicant must hold THREE recognised international certifications.
Applicant must have access to and complete the required in-house training (30 hours) and teaching experience (150 hours) to be eligible for the exam.
A candidate with proof of four recognised international certifications does not need to attend the level four race and free- ski / ride course (but must attend the level four teach and demo course) to be eligible for the level four exam.
Examples of three recognised international certifications include:
Certification from an international four level system - level three.
Certification from an international three level system - level two plus children's, freestyle or coach certificate.
Request to participate in our trainer selection process (rookie selection)Read more
Examples of four recognised international certifications include:
HOW TO APPLY
To apply for Recognition of Prior Learning, please click on the button below: