SIT40416 – Certificate IV in Hospitality

COURSE OVERVIEW

SIT40416 – Certificate IV in Hospitality

Qualification overview 

Other than the age limit noted below, there are no specific entry requirements to the qualification.

  • Must be 15 years of age or over
  • Students will be required to undertake a Language, Literacy and Numeracy test (LLN) to determine sufficient LLN competency to progress through the course and offer insight to Alpine Training Pty Ltd to determine what support may be required by our student

Employment opportunities

This qualification provides a pathway to work as a supervisor in hospitality organisations such as:

  • Bar supervisor or team leader
  • Concierge
  • Duty Manager 
  • Food and beverage supervisor or team leader
  • Housekeeping supervisor or team leader
  • Gaming supervisor or team leader 
  • shift manager 

This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

Entry into the course

Other than the age limit noted below, there are no specific entry requirements to the qualification.

  • Must be 15 years of age or over
  • Students will be required to undertake a Language, Literacy and Numeracy test (LLN) to determine sufficient LLN competency to progress through the course and offer insight to Alpine Training Pty Ltd to determine what support may be required by our student

Training Delivery 

This course can be conducted within a suitable workplace or at the following location:

  • Hillcrest, QLD

Training is delivered through Alpine Training Pty Ltd RTO no. 41511.

Training and assessment 

This program is delivered through a combination of lectures, practical sessions, individual activities and group activities and Trainer/Assessor moderated discussion on assigned projects. Delivered in an interactive, supporting environment.

Student will be required to complete a knowledge assessment (Multiple choice/True or False, written responses) and Performance Assessment (Projects/ Case Study/Written Report or Presentation/ Observed practical activity).

Course fees

To view our course fees, 

please view the Program outline. 

Course structure 

Units are relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid industry-supported vocational outcome. The following structure is offered based on consultation with industry as to what skills they seek from hospitality graduates.

Total number of units = 21

9 core units plus

12 elective 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

SITXFSA001 Use hygienic practices for food safety

BSBITU306 Design and produce business documents

BSBITU402 Develop and use complex spreadsheets

BSBSUS401 Implement and monitor environmentally sustainable work practices

SITXFSA002 Participate in safe food handling practices

SITXFSA003 Transport and store food

SITXHRM002 Roster staff

SITHKOP006 Plan catering for events or functions

SITXWHS002 Identify hazards, assess and control safety risks

SITHIND001 Use hygienic practices for hospitality service

SITHIND002 Source and use information on the hospitality industry

BSBCUS402 Address customer need