SIT40416 – Certificate IV in Hospitality

COURSE DURATION

Full time: 52 Weeks
Part Time: Up to 1 year

DELIVERY METHOD

This course can be delivered in number of ways, Kindly refer below Delivery Method tab for your preference.

COURSE START DATE

Online / Distance : Anytime (Domestic Students) Face to Face: "Click to refer Intake Calendar"

UNITS OF COMPETENCY

21 Units of Competency

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Course Code : SIT40416

ELIGIBILITY
  • Over 18 years old at the time of enrolment
  • Successful completion of language, literacy and numeracy assessment
  • Ability to demonstrate core skills and capabilities to a level appropriate to the course
  • Identification Documents
COURSE OVERVIEW
This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.

Unlock your potential career as a /an:
• Bar Supervisor or Team Leader
• Concierge
• Duty Manager
• Shift Manager
• Front Office Supervisor
• Housekeeping Supervisor
COURSE STRUCTURE
This course consists of 21 units of competency, 9 units of competency which are Core and 12 units of competency which are Elective. Students must successfully complete all units to gain their qualification.

Training delivery consists of formal structured training and assessment of the practical application of the theoretical knowledge acquired through the structure training over the duration of the training program.
UNITS OF COMPETENCY
Core Units
BSBDIV501A

Manage diversity in the workplace

BSBMGT515A

Manage operational plan

SITXCCS401

Enhance the customer service experience

SITXCCS501

Manage quality customer service

SITXCOM401

Manage conflict

SITXFIN402

Manage finances within a budget

SITXFIN501

Prepare and monitor budgets

SITXGLC501

Research and comply with regulatory requirements

SITXHRM401

Roster staff

SITXHRM402

Lead and manage people

SITXMGT401

Monitor work operations

SITXMGT501

Establish and conduct business relationships

SITXWHS401

Implement and monitor work health and safety practices

 
Elective Units
BSBWOR203B

Work effectively with others

SITXFSA101

Use hygienic practices for food safety

SITHCCC101

Use food preparation equipment

SITHCCC201

Produce dishes using basic methods of cookery

SITHCCC202

Produce appetizers and salads

SITHCCC203

Produce stocks, sauces and soups

SITHCCC204

Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC301

Produce poultry dishes

SITHCCC302

Produce seafood dishes

SITHCCC303

Produce meat dishes

SITHCCC307

Prepare food to meet special dietary requirements

SITHCCC308

Produce cakes, pastries and breads

SITHKOP302

Plan and cost basic menus

SITXCCS303

Provide service to customers

SITHCCC309

Work effectively as a cook

DELIVERY METHODS & ASSESSMENT METHODS
This course is delivered in following ways:
  • Classroom based (Face to Face) - minimum 12 to 20 hours weekly study requires (Domestic Students only)
  • Online
  • Distance based learning

  • Assessment is based on competency (the ability to demonstrate specific skills) and is undertaken through a combination which may consist of classroom observation, discussion, case studies, role plays & written assignments and the work placement.
    COURSE FEE
    Refer to IIPD course fees and Charges