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.
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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.
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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.
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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.
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Course Fees
TBA
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Course Duration
TBA
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Course Intake Dates
TBA
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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.
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Course Content
The certificate IV in hospitality requires the completion of 21 units of competency including 9 core units and 12 electives
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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