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SIT40416 Certificate IV in Hospitality

This qualification reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. They operate independently or with limited guidance from others, and use discretion to solve non-routine problems.

Entry Criteria

There are no prerequisites for entry to this qualification.

Career Outcomes

This qualification provides a pathway to work as a supervisor in hospitality organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, food and beverage, and gaming.

Possible job titles include:

  • bar supervisor or team leader
  • concierge
  • duty manager
  • food and beverage supervisor or team leader
  • front office supervisor or team leader
  • housekeeping supervisor or team leader
  • gaming supervisor or team leader
  • shift manager.

 

Further Study

Certificate IV provides a pathway to further studies in the Hospitality industry, such as the Diploma of Hospitality. A large portion of the units gained within a Certificate IV in Hospitality can be carried across as ‘Credits’ towards the Diploma of Hospitality.

Assessment

Tubal’s Assessors will determine a participant’s competency against:

  • Answers to established underpinning knowledge questions
  • Performance feedback from Employer/Manager/Supervisor confirming participant is meeting all requirements of each unit of competency
  • Demonstrated performance of designated tasks by the participant
  • Participant self-assessment against designated tasks
  • Historical information pertaining to past experience and work history eg. Resume/CV and/or verbal details.

Cost

Contact Tubal to enquire on the cost of enrolling in this qualification as a Workplace Traineeship, or via work-based training and assessment.

Tubal also offers flexible payment plan options – Contact Us for more info

Unit Selection (Core & Electives)

CORE UNITS

Participants are required to complete all 9 core units listed below:

BSBDIV501 Manage diversity in the workplace
SITHIND004 Work effectively in hospitality service
SITXCCS007 Enhance customer service experiences
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices

ELECTIVE UNITS

Participants are required to complete minimum of 12 of the elective units listed below that apply to their job role. Group A – Select one (1) elective units from the Group A list below:

SITHIND101 Use hygienic practices for hospitality service
SITXFSA101 * Use hygienic practices for food safety

Group B – Select a minimum of seven (7) elective units from the Group B list below, the reamaining four (4) can be from Group B, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

SITXCOM004 Address protocol requirements
BSBITU301 Create and use databases
BSBITU306 Design and produce business documents
BSBITU402 Develop and use complex spreadsheets
SITXEBS001 Use social media in a business
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITEEVT001 Source and use information on the events industry
SITEEVT002 Process and monitor event registrations
SITEEVT003 Coordinate on-site event registrations
SITEEVT004 Provide event staging support
SITEEVT005 Plan in-house events or functions
BSBFIA301 Maintain financial records
BSBFIA401 Prepare financial reports
SITXFIN002 Interpret financial information
SITHFAB001 Clean and tidy bar areas
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITHFAB006 Provide room service
SITHFAB008 Operate and monitor cellar systems
SITHFAB009 Conduct a product tasting for alcoholic beverages
SITHFAB010 Prepare and serve cocktails
SITHFAB011 Provide advice on beers, spirits and liqueurs
SITHFAB012 Provide advice on Australian wines
SITHFAB013 Provide advice on imported wines
SITHFAB014 Provide table service of food and beverage
SITHFAB015 Provide silver service
SITHFAB016 Provide advice on food
SITHFAB017 Provide advice on food and beverage matching
SITHFAB018 Provide gueridon service
SITHFAB019 Plan and monitor espresso coffee service
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXFSA003 Transport and store food
SITXHRM002 Roster staff
SITXINV002 Maintain the quality of perishable items
SITXINV003 Purchase goods
SITXINV004 Control stock
SITHKOP006 Plan catering for events or functions
SITXMPR001 Coordinate production of brochures and marketing materials
SITXMPR002 Create a promotional display or stand
SITXMPR003 Plan and implement sales activities
SITXMPR004 Coordinate marketing activities
SITXMPR005 Participate in cooperative online marketing initiatives
CPPSEC2012A Monitor and control individual and crowd behaviour
CPPSEC3018A Provide for the safety of persons at risk
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND001 Use hygienic practices for hospitality service
SITHIND002 Source and use information on the hospitality industry
SITTIND001 Source and use information on the tourism and travel industry

Recognition of Prior Learning (RPL) and Credit Transfer(CT)

Tubal offers all participants the opportunity to have existing skills and knowledge recognised through Recognition of Prior Learning and Credit Transfer options. Participants may be eligible to receive RPL for units based on their work background, working in the community, volunteering and life experiences (such as hobbies, sport and recreation), or Credit Transfer based on their prior qualifications, where applicable.

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