Certificate IV in Hospitality [SIT40416]

Certificate IV in Hospitality (CRICOS Course Code: 104539M)

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 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 pecialisation in accommodation services, food and beverage, and gaming

Possible Job outcomes 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

After achieving the SIT40416 Certificate IV in Hospitality, students may undertake further study to SIT50416 Diploma of Hospitality Management or other Diploma Level

Entry Requirements

There are no entry requirements for this qualification. However, substantial work experience would be highly regarded. It is recommended that individuals should be 18 years or older; and have completed Year 10 or its equivalent with suitable English language skills. International Students are also required to have an English ability at the IELTS 5.0 or equivalent.

Course Duration

This program is delivered over 78 weeks’ including term breaks of full time study. Our program uses a combination of classroom face to face learning, practical hands on classes in our training facility, and online resources and activities to enhance the learning experience. A total of 15 hours a week is undertaken in the classroom with additional 5 hours completed online each week. As part of this qualification you are required to complete work base activities that allow you to develop your skills in the hospitality industry.

• Calendar Year: Seventy- Eight(78) weeks
• Academic Year: Sixty (60) weeks
• Term breaks: 6×3 weeks

Modes of study

Modes of study used at SIBN College include:

• Tutorial group discussions
• Lectures
• Group work and activities
• Audio or visual presentations
• Computer based learning
• Self-directed learning through research
• Case Studies and or Problem-solving exercises

Assessment Methods

This course includes a variety of assessment methods including:

• Practical demonstration / Observation
• Questioning
• Interview
• Case study/Scenario Problem solving
• Role play
• Assignment
• Written test/Knowledge Test
• Report
• Assignments
• Portfolio
• Short Q&A
• Project
• Work Placement
• Presentations

Work Placement

In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work Placement for this course will be up to 400 hours.

 

Core Unit

BSBDIV501	Manage diversity in the workplace
SITXCCS007	Enhance customer service experiences
SITHIND004	* Work effectively in hospitality service
SITXCOM005	Manage conflict
SITXFIN003	Manage finances within a budget
SITXWHS003	Implement and monitor work health and safety practices
SITXHRM001	Coach others in job skills
SITXHRM003	Lead and manage people
SITXHRM006	Monitor work operations

Elective Units

SITHIND001	Use hygienic practices for hospitality service
SITXCOM004	Address protocol requirements
SITHIND002	Source and use information on the hospitality industry
BSBADM311	Maintain business resources
SITXMPR004	Coordinate marketing activities
SITXCCS002	Provide visitor information
SITXWHS002	Identify hazards, assess and control safety risks
BSBADM405	Organise meetings
SITXHRM002	Roster Staff
BSBITU306	Design and produce business documents
SITXINV004	Control stock
SITXMPR004	Coordinate marketing activities

*Denotes this unit is completed in the workplace as part of the course.

NB. Please note that all units are correct at time of publication and may change to reflect Industry needs.

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