They operate independently or with limited guidance form others and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.

• Career Opportunities

  Graduates will be able to obtain a range of employment opportunities and work as a team leader or supervisor in hospitality organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

• Entry Requirements

  This qualification requires a good command of spoken and written English; participants must have the capacity to interact with others as part of a team, with customers and staff, with the ability to read and write to enable effective communication within a business or enterprise.

• Pre-Requisites

  There are no prerequisites associated with this qualification. Individuals may enter SIT40313 Certificate IV in hospitality with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

• Course Fees

  TBA

• Course Duration

  TBA

• Course Intake Dates

  TBA

• Training Delivery

  Training for this course is delivered online through Page Culinaire E-learn Portal. This course comprises of assessment activities plus a component of work experience.

• Course Content

  The certificate IV in hospitality requires the completion of 21 units of competency including 9 core units and 12 electives

• Units of Competency

  Core Units
  SITHIND101	Use hygienic practices for hospitality service
  SITXCOM401A	Manage conflict
  SITXHRM402	Lead and manage people
  SITXMGT401	Monitor work operations
  SITXWHS401	Implement and monitor Work Health and Safety practices
  SITXHRM301	Coach others in job skills
  SITHIND301	Work effectively in hospitality service
  BSBDIV501A	Manage workplace diversity
  SITXCCS401	Enhance the customer service experience
  SITXFIN402	Manage finances within a budget
  Elective Units
  SITXHRM401	Roster staff
  SITXFIN201	Process financial transactions
  BSBFIA301A	Maintain financial records
  SITXFIN401	Interpret financial information
  SIRXSLS201	Sell products and services
  SITXMPR403	Plan and implement sales activities
  SITXFSA201	Participate in safe food handling practices
  SITXWHS101	Participate in safe work practices
  SITXWHS301	Identify hazards, assess and control safety risks
  SITXCCS303	Provide service to customers
  SITHIND201	Source and use information on the hospitality industry