This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.
The following occupations relate to this qualification.
Concierges handle luggage; organise and book tours, transport and entertainment for guests; and provide information on the local area. They may also assist guests and staff with safety and emergency procedures.
Food and Beverage Supervisors oversee operations in the food and beverage sector of the hospitality industry, working in restaurants, cafes, hotels, clubs and other food and beverage outlets.
Front Office Supervisors are team leaders or supervisors who work in front office roles in the hospitality industry.
Gaming Supervisors are team leaders or supervisors in the gaming sector of the hospitality industry. They supervise gaming operations in clubs, hotels or casinos.
This course aims to provide participants with a wide range of hospitality supervisory and leadership skills along with general employability skills such as; communication, teamwork, planning and organising, problem solving and self management.
|Qualification Certificate IV in Hospitality|
|National course code SIT40416|
|Accreditation Tactical Training Group‚ WG Learning|
|Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)|
|Duration Self paced, minimum of 6 -12 months|
|Study mode On-site|
Total Units: 21
9 Core Units plus 12 Elective Units
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.
It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.
Core Unit | Code: BSBDIV501
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.
The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.
It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.
Core Unit | Code: SITHIND004
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.
The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences.
This includes individuals working in a range of tourism, travel, hospitality and events contexts.
Core Unit | Code: SITXCCS007
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.
The unit applies to all tourism, travel, hospitality and event sectors.
The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.
Core Unit | Code: SITXCOM005
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.
The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.
This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
Core Unit | Code: SITXFIN003
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.
It applies to all tourism, hospitality and event sectors.
Core Unit | Code: SITXHRM001
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.
The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.
The unit applies to all tourism, travel, hospitality and event sectors.
Core Unit | Code: SITXHRM003
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.
The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
Core Unit | Code: SITXMGT001
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.
The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
It applies to those people who operate independently or with limited guidance from others. This includes
supervisors and departmental managers.
This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
Core Unit | Code: SITXWHS003
- Use hygienic practices for hospitality service
- Use hygienic practices for food safety
- Accommodation Services
- Client and Customer Service
- Communication and Teamwork
- Crisis Management
- Environmental Sustainability
- First Aid
- Food and Beverage
- Food Safety
- Human Resource Management
- Kitchen Operations
- Languages other than English
- Management and Leadership
- Marketing and Public Relations
- Quality and Innovation
- Risk Management and Security
- Small Business Management
- Tourism Sales and Operations
- Work Health and Safety
- Working in Industry
- Food and beverage supervisor
- Front office supervisor
- Gaming supervisor in a club, hotel or casino
Who is this course for?
This course is designed to enhance the knowledge and skills of individuals who are seeking to progress their career in the Hospitality Industry.
This qualification is suitable for an Australian Apprenticeship pathway.
What are the 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.
Can I get Recognition of Prior Learning? (RPL)
Yes, skills and qualifications you already have may count towards your qualification.
What are the 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 are the outcomes?
This course is accredited under the Australian Quality Training Framework (AQTF), 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?
What you'll need.
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.
The following industries relate to this qualification.
This sector covers the provision of food and beverages to customers. It also includes attendant services in gambling facilities. For qualifications relating to the accommodation aspects of the hospitality industry, use the heading Accommodation.
This sector covers the provision of personal care services. For qualifications relating to this sector, use the headings Beauty, Floristry, Hairdressing, Funeral Services, Laundry and Dry Cleaning, Retail Services, Hospitality, or Tourism.
This sector covers the provision of accommodation for visitors in hotels, motels, units and caravan parks.
We offer subsidised training in the following highlighted states and territories
Your investment in skilling your staff through training may also bring with it a number of State and Australian Government financial incentives.
Financial incentives you may be eligible for include:
- Australian Government standard Commencement and Completion Incentives ranging from $750
to over $4,000
- Training award pay rates (if required)
- Exemption or rebates from payroll tax (where applicable)
- Exemption of apprentice’s wages from workers compensation premium calculations (NSW apprentices)
- Extra incentives to assist in the employment of under-represented groups such as
- Apprentices or trainees with a disability, mature age, school-based and Indigenous
- A number of extra incentives which are available for certain areas or qualifications
Note Incentives are dependent on meeting eligibility criteria.
Contact Allara Leaning on 1300 772 724 to discuss your eligibility for incentives.
|Course Category||1st Qualification||2nd Qualification||Apprenticeship/Traineeship||Concession|
|Certificate IV in Hospitality SIT40416||$2360||$2750||$1000||$240|
Queensland subsidised training: Tactical Training Group - RTO 91054
|Higher Level Skills Program||$42.00||$21.00|
|Traineeships – User Choice||$250||$50|
|Apprenticeships (First Year)||$350||$0|
|Apprenticeships (Each subsequent year)||$600||$0|
Recognition of prior learning (RPL)
Fees for RPL applications are calculated on a case by case basis and may be reduced due to credit transfer. The base price for RPL applications is:
- Certificate II to Certificate IV qualifications $1,500^
- Diploma to Advanced Diploma qualifications $2,000^