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Overview

The SIT40416 Certificate IV in Hospitality qualification is designed to strengthen your hospitality skills and knowledge to allow you to advance your career to the next level.

This qualification and training program will prepare you to work more independently and to operate in a supervisory or team leader role with confidence. It incorporates a range of key subjects that provide the foundations needed to effectively manage a team and workplace operations.


Details

Qualification Certificate IV in Hospitality
National course code SIT40416
RTO Tactical Training Group - RTO Code: 91054
Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)
Duration 12 months to 2 years
Study mode Work-based


Skills developed

Along with general employability skills, this course aims to provide participants with a wide range of hospitality supervisory and leadership skills, including;

  • Food safety supervision
  • Stock control management
  • Customer service
  • Hospitality industry skills
  • People management
  • Coaching skills
  • Rostering staff
  • Managing and monitoring WHS
  • Managing budgets
  • Sustainable work practices
  • Work operations and operational plans

Who is this course for?

The SIT40416 Certificate IV in Hospitality is ideal for individuals seeking to gain the skills and knowledge to work more independently in the hospitality industry and to step into a supervisory or team leader role with confidence.

This qualification is suitable for a traineeship pathway.


Entry requirements

There are no entry requirements for this qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.


What types of assessments are used in this course?

During this course you will undertake a wide range of assessment activities including:

  • Knowledge tests
  • Case studies
  • Workplace projects, assignments and presentations
  • Portfolios of completed work tasks
  • Role plays and simulated group activities
  • On-the-job practical skills application and work experience

Recognition of Prior Learning? (RPL)

Yes, skills and qualifications you already have may count towards your qualification.

Find out more


Pathways from the qualification

After achieving SIT40416 Certificate IV in Hospitality, individuals could progress to SIT50416 Diploma of Hospitality Management, or to Diploma qualifications in any service industry field.


What support services are available?

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Participant Handbook.

We recommend that you read the Allara Learning Participant Handbook prior to enrolling with us.


What are the outcomes?

This course is accredited under the Australian Qualifications Framework (AQF), Australian Skills Quality Authority (ASQA).

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT40416 Certificate IV in Hospitality.


What are the course requirements?

English Language

In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content and ensuring you can undertake the variety of assessments.


Course plan

Food safety supervision

Learn and develop the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses, including handling food safely during the storage, preparation, display, service and disposal of food, and identifying and controlling food hazards.

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

Visit Training.gov.au for more details

Stock control management

Learn and develop the skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase. Gain the ability to process stock orders, maintain stock levels, manage stocktakes, maintain documents that relate to the administration of stock, and store stock (including perishable supplies) in optimum conditions to minimise losses and wastage, and avoid food contamination.

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock.

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Customer service experience

Learn and develop the skills and knowledge required to provide professional and personalised customer service experiences. Gain the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints.

This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints.

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Hospitality industry skills*

Variation to the course plan

*The unit of competency SITHIND004 Work effectively in hospitality service may be interchanged with any of the following units of competency as suited to the participant’s job role:

  • SITHCCC020 Work effectively as a cook
  • SITHKOP005 Coordinate cooking operations

This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.

It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.

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People management

Learn and develop the skills and knowledge required to effectively lead, support and manage team members and their performance, and encourage their commitment to the organisation. This involves learning to communicate effectively as a workplace leader to promote team cohesion, including motivating, coaching and developing the team, and forming the bridge between management and team members.

Learn to manage diversity in the workplace by implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace. Gain the ability to effectively resolve complaints and disputes with customers and colleagues using effective conflict resolution techniques and communication skills.

This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.

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This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

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This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.

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This unit describes the skills and knowledge required to communicate effectively as a workplace leader, including understanding the context, choosing methods of communication to suit the audience, and following up.

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This unit defines skills, knowledge and outcomes required to use leadership to promote team cohesion. It includes motivating, mentoring, coaching and developing the team and forming the bridge between the management of the organisation and team members.

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This unit defines skills, knowledge and outcomes required to plan and supervise the performance of the team and develop team cohesion.

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Coaching skills

Learn and develop the skills and knowledge required to provide on-the-job coaching to colleagues, including explaining and demonstrating specific skills, knowledge and procedures, and monitoring the progress of colleagues until they are able to operate independently of the coach.

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.

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Roster staff

Learn and develop the skills and knowledge required to create, administer and communicate staff rosters, including the ability to plan rosters according to industrial provisions and operational efficiency requirements, and within wage budgets.

This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.

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Manage and monitor WHS

Learn and develop the skills and knowledge required to implement and monitor predetermined work health and safety practices to ensure a safe workplace, including the ability coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. Learn to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.

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This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

Visit Training.gov.au for more details

Manage budgets

Learn and develop the skills and knowledge required to take responsibility for budget management where others may have developed the budget, including the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

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Sustainability

Learn and develop the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices, and to implement improvements and monitor their effectiveness.

This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

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Work operations and the operational plan

Learn and develop the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans. Learn to oversee and monitor the quality of day-to-day work, including the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

Visit Training.gov.au for more details

Fees


Subsidised Prices

Tactical Training Group - RTO Code: 91054

Student Fee
Traineeship $0
Concession $0
Subsidised (First Qualification) $2,360
Subsidised (Second or Further Qualification) $2,750

This training is subsidised by the NSW Government

View fees information

Are you eligible for NSW government subsidised training under Smart and Skilled?
For information about eligibility, please visit Smart and Skilled - Are You Eligible?

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
User choice - Traineeships $350 $0
Skilled Capital $350 $0

Skilled Capital is an ACT Government Training initiative, funded by the ACT and Australian Governments. For further information ,including eligibility requirements, please visit The Skilled Capital website page

User Choice is an ACT Government training initiative, funded by the ACT and Australian Governments. For further information, including eligibility requirements, please visit The Australian Apprenticeships (User Choice) website page

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Higher Level Skills Program $420.00 $105.00

The Higher Level Skills program provides eligible individuals with access to a subsidised training place in selected certificate IV level or above qualifications, and priority skill sets. For more information, please visit lease visit the Queensland Government Higher Level Skills Program website page.

Non-subsidised Prices

Full Fee* $4,000

* Accreditation: Tactical Training Group - RTO 91054

CONTACT US

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SIT40416 Certificate IV in Hospitality

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