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 |
| 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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