There are no formal entry requirements for this qualification.
To gain entry into SIT40416 students should have completed a relevant Certificate III level Hospitality qualification, or have significant industry experience.
External self-paced learners are required to hold a position in a relevant hospitality establishment to gain appropriate industry knowledge, skills and experience throughout the duration of the course.
A pre-enrolment process to establish suitability to undertake the course and to determine support requirements will be conducted, which will include a Language, Literacy and Numeracy (LLN) assessment.
This is a current, nationally accredited qualification from the SIT Tourism, Travel and Hospitality Training Package.
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.
This qualification is suitable for VET in Secondary Schools (VSS).
Course structure
To achieve a CERTIFICATE IV in HOSPITALITY a total of TWENTY-ONE (21) units of competency must be completed comprising NINE (9) Core and TWELVE (12) Elective units as detailed in the packaging rules and listed below.
ALICE SPRINGS
The total Nominal Hours for the sequence listed below is 655.
| Code | Module/Unit of Competency |
Hours |
| CORE UNITS OF COMPETENCY | ||
| BSBDIV501 | Manage diversity in the workplace | 60 |
| SITHIND004 | Work effectively in hospitality service | 0 |
| SITXCCS007 | Enhance customer service experiences | 40 |
| SITXCOM005 | Manage conflict | 20 |
| SITXFIN003 | Manage finances within a budget | 30 |
| SITXHRM001 | Coach others in job skills | 20 |
| SITXHRM003 | Lead and manage people | 60 |
| SITXMGT001 | Monitor work operations | 20 |
| SITXWHS003 | Implement and monitor work health and safety practices | 30 |
| Total nominal hours for core units | 280 | |
| ELECTIVE UNITS OF COMPETENCY | ||
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITHFAB002 | Provide responsible service of alcohol | 10 |
| SITHFAB001* | Clean and tidy bar areas | 15 |
| SITHFAB003*^ | Operate a bar | 35 |
| SITHFAB007* | Serve food and beverage (unnamed) | 80 |
| SITHFAB010*^ | Prepare and serve cocktails | 20 |
| SITHFAB004* | Prepare and serve non-alcoholic beverages | 20 |
| SITXCCS006 | Provide service to customers (unnamed) | 25 |
| SITXFIN002 | Interpret financial information | 60 |
| SITXFIN001 | Process financial transactions | 25 |
| SITXWHS002 | Identify hazards, assess and control safety risks | 30 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| Total nominal hours for elective units | 375 | |
| Total nominal hours for the qualification | 655 | |
*Pre-requisite unit is SITXFSA001 Use hygienic practices for food safety
^Pre-requisite unit is SITHFAB002 Provide responsible service of alcohol
Occupations relevant to this qualification in industry sectors such as Hospitality include:
Food and Beverage Supervisor
Front Office Supervisor
Concierge
Gaming Supervisor
