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SIT40416 Certificate IV in Hospitality

KEY LEARNING AREAS

  • Manage diversity in the workplace

  • Work effectively in hospitality service

  • Enhance customer service experiences

  • Manage conflict

  • Manage finances within a budget

  • Coach others in job skills

  • Lead and manage people

  • Monitor work operations

  • Implement and monitor work health and safety practices

CAREER OUTCOMES

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

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.

Overview

QUALIFICATION

SIT40416 Certificate IV in Hospitality

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COURSE FEES
  • For full fee paying students, Sherwood Institute of Australia will not accept payment of more than $1000 from each individual student prior to course commencement, and no more than $1500 at any given time for students who choose payment plans post the commencement of a course. For more information please check our 2016-2017 fees and charges policy and procedure and statement of fees

Course Code Course Name Full Fee Concessional Non-Concessional
SIT40416 Certificate IV in Hospitality $ 4,000.00
$ 10.00
$0.48 for each unit
$ 15.00
$0.71 for each unit
DELIVERY MODE

Face to Face / On the Job Training

DURATION

Up to 18 months
Please contact Sherwood Institute of Australia’s admission’s office for further details.

PATHWAY
Pathways from the qualification

Further training pathways from this qualification include, but are not limited to, SIT50416 Diploma of Hospitality Management.

Licensing considerations

There are no specific licences that relate to this qualification.

Job roles
  • 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.
  • UNITS

    Core Units

    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

    SITHIND001

    Use hygienic practices for hospitality service

    BSBSUS401

    Implement and monitor environmentally sustainable work practices

    BSBFIA401

    Prepare financial reports

    SITXFSA001

    Use hygienic practices for food safety

    SITXHRM002

    Roster staff

    SITHIND002

    Source and use information on the hospitality industry

    SITXFSA002

    Participate in safe food handling practices

    SITXWHS002

    Identify hazards, assess and control safety risks

    SITHFAB016

    Provide advice on food

    SITXINV003

    Purchase Goods

    SITHFAB014

    Provide table service of food and beverage

    BSBITU306

    Design and produce business documents
  • Requirements

    Course Entry Requirements

    This qualification may be accessed by direct entry.

    • Applicants should have completed a year 12 or equivalent level of secondary education.
    • Applicants must be over the age of 18 at the time of commencement.

    Unit marked Pre-requisite unit SITXFSA001 Use hygienic practices for food safety