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SIT40307 Certificate IV in Hospitality

This course builds on the skills gained in the Certificate III qualification and further develops skills and knowledge required for supervisory positions. Graduates of this program may gain employment as pastry cooks and supervisory roles.

Duration

50 weeks

Work Based Training

400 hours of work based training is provided as part of this course. This work based training will be conducted off campus with our industry partners in the same state as your course.

Locations

Adelaide, Brisbane, Melbourne and Sydney

Start Dates

CLICK HERE to see this course start dates

Course Structure

Stage 1
Unit Code Unit of Competency
 SITXOHS002A   Follow workplace hygiene procedures
 SITHCCC003B     Receive and store kitchen supplies  
 SITHFAB009A  Provide responsible service of alcohol  
 SITXCOM001A  Work with colleagues and customers
 SITXCOM002A    Work in a socially diverse environment
 SITXFSA001A    Implement food safety procedures
 SITXHRM001A   Coach others in job skills
 SITXCOM003A    Deal with conflict situations
 SITXINV001A  Receive and store stock
 SITXOHS001B    Follow health, safety and security procedures
   

Stage 2
Unit Code Unit of Competency
 SITHFAB001C  Clean and tidy bar areas 
 SITHFAB003A  Serve food and beverage to customers
 SITXCCS002A    Provide quality customer service
 SITXFIN001A    Process financial transactions
 SITHIND001B   Develop and update hospitality industry knowledge
   

Stage 3
Unit Code Unit of Competency
SITHIND003A Provide and coordinate hospitality service
   

Stage 4
Unit Code Unit of Competency
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXHRM005A Lead and manage people
SITXINV002A Control and order stock
SITXMGT001A Monitor work operations
SITXOHS004A Implement and monitor workplace health, safety and security practices
SITHFAB002C Operate a bar
SITHFAB015A Prepare and serve cocktails 
SITHFAB004A Provide food and beverage service
   

Stage 5
Unit Code Unit of Competency
SITHFAB021A Provide and coordinate food and beverage service
   

Mode of Study

This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.

Delivery Methods

This course includes a variety of delivery methods:

  • Demonstrations
  • Classroom Instructions
  • Practical Activity in a Commercial Workplace
  • Group Work
  • Practical Tasks
  • Projects or Case Studies
  • Guest speakers
  • One-to-one mentoring
  • Debates
  • Work based research tasks
  • Workshops
  • Computer based tasks

The Next Step

Upon successfully completion of this qualification, students will be eligible to apply for entry into the Diploma of Hospitality program.

Resources and Prescribed Text

  • Futura Australia training materials
  • Professional Baking - 4th edition
  • Pearson Education Australia text books

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