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Certificate IV in Hospitality SIT40416

Overview

With this qualification you will be able perform the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. You will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems. You may have supervisory responsibilities including the planning, monitoring and evaluation of the work of team members.

Qualification: Certificate IV in Hospitality SIT40416
Program No: C4-TH38
Campus: CIT Reid 
Duration: 1 semester full-time (approximately 24 hours per week) or part-time equivalent if you enter the course with a Certificate III in Hospitality or an equivalent qualification.

If you don't have a Certificate III qualification but have industry experience, your course duration may be reduced through a Skills Recognition application.
Likely Job Outcome: This qualification provides a pathway to work as a team leader or supervisor in hospitality organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

Possible job titles include:
- Food and beverage supervisor or team leader
- Bar supervisor or team leader
- Duty manager
- Shift manager
Application Type: Public
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Timetable Information

To help with the enrolment process print your timetable, or keep the window open, so that you can refer back to it for your course (program) code, course (program) name, and the Course Reference Numbers (CRNs).

Additional Information

Tourism Awards 2014Please note that the cost of materials of approximately $100 will be incurred in this program in addition to tuition fees. Concessions DO NOT apply to this additional cost.

After achieving Certificate IV in Hospitality SIT40416, you can progress to the Diploma of Hospitality Management SIT50416 or to other Diploma qualifications in any service industry field.

Entry Requirements / How to Apply

It is recommended that you have undertaken lower level qualifications, and/or gained industry experience prior to entering this qualification.

If you are entering this program as a trainee under the Australian Apprenticeships arrangements you must be employed in the industry and you must register with an Apprentice Network Provider (ANP) prior to enrolment.

WarningIMPORTANT
Before you apply/enrol

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI). This includes new students and re-enrolling students.

If you don't have a USI that's ok, you can apply right now. It only takes two minutes, just go to usi.gov.au

Already have one? Great! Verify it in our student administration system now so your enrolment or graduation isn't delayed. (New CIT students will not be able to do this until they have been given their CIT number which will be given to you when you apply to study most CIT courses).

  1. Login to CIT Self Service
  2. Click on the link for USI
  3. Verify your USI

It's important that your first name, surname and date of birth in our student system match the ID you use to create your USI (eg if you are Christopher in USI database and Chris at CIT your USI will not verify).

If you need assistance you can go to Unique Student Identifier (USI), drop in to any CIT Library or CITSA office or contact CIT Student Services on 6207 3188.

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. See below to check your literacy skills. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level program. Please visit Education and Community or phone (02) 6207 4872 to have a chat to one of our teachers.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Core - complete all 9 subjects

  • SITXCOM005  Manage conflict
    • CIT Code: COMM135
      Cost: $40.00
      Description:

      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.

      Prerequisites: Nil
  • SITXWHS003  Implement and monitor work health and safety practices
    • CIT Code: OHSS119
      Cost: $60.00
      Description:

      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.

      Prerequisites: Nil
  • SITXHRM001  Coach others in job skills
    • CIT Code: TRNG339
      Cost: $40.00
      Description:

      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.

      Prerequisites: Nil
  • BSBDIV501  Manage diversity in the workplace
    • CIT Code: MGNT699
      Cost: $120.00
      Description:

      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.

      Prerequisites: Nil
  • SITHIND004  Work effectively in hospitality service
    • CIT Code: HOSP185
      Cost: $220.00
      Description:

      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.

      Prerequisites: Nil
  • SITXCCS007  Enhance customer service experiences
    • CIT Code: MKTG327
      Cost: $80.00
      Description:

      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.

      Prerequisites: Nil
  • SITXFIN003  Manage finances within a budget
    • CIT Code: ACCT117
      Cost: $60.00
      Description:

      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.

      Prerequisites: Nil
  • SITXHRM003  Lead and manage people
    • CIT Code: MGNT131
      Cost: $120.00
      Description:

      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.

      Prerequisites: Nil
  • SITXMGT001  Monitor work operations
    • CIT Code: MGNT126
      Cost: $40.00
      Description:

      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.

      Prerequisites: Nil

Electives - complete 12 subjects

  • SITEEVT005  Plan in-house events or functions
    • CIT Code: MGNT726
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to plan the delivery of events or functions in a commercial venue. It requires the ability to identify customer operational needs and preferences, prepare and confirm event proposals, and finalise operational documents for the delivery of events.
      This unit is relevant to events that are diverse in nature and are coordinated in many industry contexts, including the tourism, hospitality, sport, cultural and community sectors.
      It applies to event coordinators who operate independently, and are responsible for making a range of operational decisions. They may work in commercial event or function venues, such as hotels, clubs, theatres, and convention and exhibition centres.

      Prerequisites: Nil
  • SITHFAB002  Provide responsible service of alcohol
    • CIT Code: FBEV113
      Cost: $20.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.
      Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

      Prerequisites: Nil
  • SITHFAB011  Provide advice on beers, spirits and liqueurs
    • CIT Code: FBEV158
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.
      The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs.
      It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants.
      The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
  • SITHFAB012  Provide advice on Australian wines
    • CIT Code: FBEV160
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to evaluate a range of Australian wines; provide advice to customers on their selection; and continuously extend personal product knowledge.
      The unit applies to hospitality, winery, retail and wholesale organisations that sell Australian wines.
      It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of Australian wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers, and senior bar and food and beverage attendants.
      The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
  • SITHFAB016  Provide advice on food
    • CIT Code: FBEV116
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
      The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs.
      It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.

      Prerequisites: Nil
  • SITXINV003  Purchase goods
    • CIT Code: ADMN224
      Cost: $60.00
      Description:

      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.
      It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by:
      - SITXINV004 Control stock
      - SITXINV005 Establish stock purchasing and control systems.
      The unit applies to all tourism, travel, hospitality and event industry sectors where the purchase of any type of good takes place, including food and beverage supplies. Purchasing goods may involve placing an order for future delivery or purchasing goods face-to-face and taking immediate delivery.
      The unit applies to operational personnel who operate with some level of independence and under limited supervision. This includes tour coordinators, account managers for professional conference organisers, event coordinators and banquet coordinators. In a kitchen environment it can apply to chefs of all levels, including commis chefs, but in larger organisations purchasing often remains the responsibility of sous chefs and executive chefs.

      Prerequisites: Nil
  • SITXWHS002  Identify hazards, assess and control safety risks
    • CIT Code: OHSS458
      Cost: $60.00
      Description:

      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.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others.
      This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.

      Prerequisites: Nil
  • SITHIND002  Source and use information on the hospitality industry
    • CIT Code: HOSP213
      Cost: $50.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
      The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.
      This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

      Prerequisites: Nil
  • SITXFSA001  Use hygienic practices for food safety
    • CIT Code: OHSS457
      Cost: $30.00
      Description: 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.
      The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
      This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
      It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
      Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
      In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
      Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil
  • SITXEBS001  Use social media in business
    • CIT Code: EBUS166
      Cost: $70.00
      Description: This unit describes the performance outcomes, skills and knowledge required to establish a social media presence in a business. It requires an understanding of the use of social media tools and platforms to enhance customer engagement and market a business. The unit is relevant to businesses operating in many industry contexts, including the tourism, travel, hospitality, events and other service industry sectors.
      It applies to individuals using social media for business at an operational level under limited supervision.
      Prerequisites: Nil
  • SITXHRM002  Roster staff
    • CIT Code: MGNT722
      Cost: $60.00
      Description:

      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.
      This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments.
      It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers.
      The unit applies to all tourism, travel, hospitality and event sectors.

      Prerequisites: Nil
  • SITHFAB003  Operate a bar
    • CIT Code: FBEV155
      Cost: $95.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.
      The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries.
      The unit applies to bar attendants who operate with some level of independence and under limited supervision.
      The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety

Related Courses

Advanced Diploma Hospitality Management SIT60316
Diploma Hospitality Management SIT50416
Certificate III Hospitality SIT30616
Statement Attainment training Bar Service [extract from SIT30616
Statement Attainment training Responsible Service of Alcohol [extract from SIT30616]

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au