SIT40422 Certificate IV in Hospitality

This qualification will help you develop the skills and knowledge to perform as an operator who uses 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. You will learn to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Course Dates

Course Content

Delivery Methods

Course Duration

Course Fees

Funding Eligibility

Entry Requirements

Café  

There are 15 units included in this program comprising six (6) compulsory (core) and 9 elective units, which can be selected from a wide range of business and related units. A sample course structure would be as follows: 

     Core (Compulsory): 

  1. SITHIND008 Work effectively in hospitality service. 
  2. SITXHRM007 Coach others in job skills 
  3. SITXCCCS015 Enhance customer service expectations.  
  4. SITXCOM010 Manage Conflict  
  5. SITXFIN009 Manage finance in a budget.  
  6. SITXHRM008 Roster Staff  
  7. SITXHRM009 Lead and manage people. 
  8. SITXMGT004 Monitor work operations.  
  9. SITXWHS007 Implement and monitor work health and safety practices. 

     Electives:

  1. SITXFSA005 Use hygienic practices for food safety. 
  2. SITHFAB024 Prepare and serve non-alcoholic beverages. 
  3. SITHFAB025 Prepare and serve espresso coffee. 
  4. SITXFSA006 Participate in safe food handling practices. 
  5. SITXCCS010 Provide visitor information. 
  6. SITEEVT020 Source and use information on the events in the industry.  
  7. SITEEVT021 Administer event registrations.  
  8. SITEEVT023 Plan in house events  
  9. SITHIND006 Source and use information on the hospitality industry.  
  10. BSBWTK501 Lead diversity and inclusion.  
  11. SITXINV006 Receive store and maintain stock.  
  12. SITXINV007 Purchase goods .  

Restaurant

There are 15 units included in this program comprising six(6) compulsory (core) and 9 elective units, which can be selected from a wide range of business and related units. A sample course structure would be as follows: 

     Core (Compulsory): 

  1. SITHIND008 Work effectively in hospitality service. 
  2. SITXHRM007 Coach others in job skills 
  3. SITXCCCS015 Enhance customer service expectations.  
  4. SITXCOM010 Manage Conflict  
  5. SITXFIN009 Manage finance in a budget.  
  6. SITXHRM008 Roster Staff  
  7. SITXHRM009 Lead and manage people. 
  8. SITXMGT004 Monitor work operations.  
  9. SITXWHS007 Implement and monitor work health and safety practices. 

     Electives:

  1. SITXFSA005 Use hygienic practices for food safety
  2. SITHFAB022 Clean and tidy bar areas
  3. BSBWTK501 Lead diversity and inclusion 
  4. SITHFAB024 Prepare and serve non-alcoholic beverages
  5. SITHFAB025 Prepare and serve espresso coffee
  6. 6. SITXFSA006 Participate in safe food handling practices
  7. 7. SITXCCS010 Provide visitor information 
  8. SITHIND006 Source and use information in hospitality
  9. SITHFAB023 Operate a bar.  
  10. SITHFAB030 Prepare and serve cocktails   
  11. SITXINV006 Receive store and maintain stock 
  12. SITXINV007 Purchase goods

This course is delivered with the options.

  • Face to face
  • Online
  • Practical Training is conducted in the workplace.
  • Persons aged 15—24 years at the time of enrolment (excluding students enrolled at school)
  • Persons and dependents of persons in receipt of services from one of the following Commonwealth support or employment services programs:
    Job active
    Online Employment Services
    Parents Next
  • Persons and dependents of persons receiving the Youth Allowance, AUSTUDY or ABSTUDY
  • Persons and dependents of persons holding: Pensioner concession card or Health Care Card; or Repatriation Health Benefits Card issued by the Department of Veterans’ Affairs
  • Dependents of persons who are inmates of a custodial institution

$1200 annually for others (Capped)


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