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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.

CRICOS Codes: NSW 067390E, VIC 067995J, SA 067228D, QLD 067885D

Duration

50 weeks (CRICOS Duration 62 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

Course Structure

Stage 1
Unit Code Unit of Competency
SITHCCC003A 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
SITXINV001A Receive and store stock
SITXOHS001A Follow health, safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
SITXCOM003A Deal with conflict situations
   

Stage 2
Unit Code Unit of Competency
SITHFAB001A Clean and tidy bar areas
SITHFAB003A Serve food and beverage to customers
SITXFIN001A Process financial transactions
SITHIND001A Develop and update hospitality industry knowledge
SITXCCS002A Provide quality customer service
   

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

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
SITHFAB015A Prepare and serve cocktails
SITHFAB004A Provide food and beverage service
SITHFAB002A Operate a bar
   

Stage 5
Unit Code Unit of Competency
SITHFAB021A Provide and coordinate hospitality 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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