Skip to Content
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.
Cost:

Enrolment fees for this course are based on the costs per subject as indicated below. In addition, a Service and Amenities fee of $40 will be payable each semester. Further information is available at Course fees and assistance

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
Share:

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).

Skilled Capital Information

Skilled Capital

This course is offered under Skilled Capital. The initiative will give eligible participants the opportunity to complete a nationally recognised qualification and receive a completion payment from the Education Directorate. The completion payment is made upon successful completion of their skilled capital qualification which must be completed within two years of the commencement date.

To find out if you are eligible please visit the ACT Government Skilled Capital training website.

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.

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

  • 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

Electives available for On Campus Learners
  • 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.

      The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

      The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

      Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.

      This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.

      Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

      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 SITHFAB201 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 SITHFAB201 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 SITHFAB201 Provide responsible service of alcohol
      OHSS457 SITXFSA101 Use hygienic practices for food safety

Other elective options for Learners currently working in industry

  • SITHIND001 Use hygienic practice for hospitality service
    • CIT Code: WPHS105
      Cost: $20.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others. The skills and knowledge to ensure food safety are covered in SITXFSA001 Use hygienic practices for food safety.
      The unit applies to all hospitality service environments. Individuals at all levels use this skill in the workplace during the course of their daily activities.

      Prerequisites: Nil
  • SITHACS002 Provide housekeeping services to guests
    • CIT Code: HOSP106
      Cost: $20.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide a range of general housekeeping services to guests.
      The unit applies to housekeeping attendants, porters and concierge staff in commercial accommodation establishments. They work under supervision and usually as part of a team.

      Prerequisites: Nil
  • SITHACS008 Provide accommodation reception services
    • CIT Code: HOSP110
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
      The unit applies to all types of commercial accommodation, and to individuals who staff the reception area. They use established procedures and systems under some supervision, but the customer service nature of the role means they apply some discretion and judgment in their interaction with guests.

      Prerequisites: Nil
  • SITTTSL007 Process reservations
    • CIT Code: TOUR126
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to receive and process reservations for a tourism, travel, hospitality or events product or service offered for sale to agents or direct to the customer. It requires the ability to determine the availability of the product or service, offer alternatives, accurately record the reservation details and administer the reservation through to finalisation. This unit covers the required skills to manage reservations and not the related sales and computer skills that are found in other units.

      The product can include any international or domestic product sold by any tourism, travel, hospitality, or event organisation. It applies to those operators who act as principal (the supplier) and who receive and process reservations for the supply of their product or service. This includes airlines, vehicle rental companies, hotels, motels, bed and breakfasts or other accommodation providers, tour operators of any type, outbound tour wholesalers, and attractions and theme parks.

      The unit applies to those personnel who operate with some level of independence and under limited supervision. This includes reservations sales agents, reservations consultants, call centre consultants, booking officers, and business owner-operators.

      Prerequisites: Nil
  • SITTTSL010 Use a computerised reservations or operations system
    • CIT Code: TOUR239
      Cost: $515.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills, which are found in other units.
      The unit applies to any tourism, travel, hospitality or event industry sector and any computerised system used to manage international or domestic product sales.
      It applies to frontline sales and operations personnel who operate with some level of independence and under limited supervision. This includes travel consultants, inbound tour coordinators, visitor information officers, account managers for professional conference organisers, event coordinators, tour desk officers, operations consultants, and reservations sales agents.

      Prerequisites: Nil
  • SITHACS007 Conduct night audit
    • CIT Code: HOSP111
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to check and reconcile daily financial transactions and records, and produce reports relating to commercial accommodation establishment trading and revenue.
      The unit applies to all types of commercial accommodation, and to reception personnel or night auditors who check financial transactions during periods of minimal customer activity at the front desk. They work within established procedures and systems under some supervision, but the problem-solving nature of this activity means they apply some discretion and judgment.
      In many establishments, the night audit function is now automated and runs throughout the day.

      Prerequisites: Nil
  • SITXFIN001 Process financial transactions
    • CIT Code: ACCT112
      Cost: $50.00
      Description:

      This unit applies to all tourism, travel, hospitality and event sectors.
      This unit mainly applies to frontline sales and operations personnel who operate with some level of independence and under limited supervision. It does, however, describe a fundamental operational function and those people who work with very little independence under close supervision would also use this skill.

      Prerequisites: Nil
  • SITXCCS002 Provide visitor information
    • CIT Code: TOUR207
      Cost: $70.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products and services available in the local area and to provide this to visitors.
      The unit applies to frontline service personnel working in a range of tourism, travel, hospitality, entertainment and cultural contexts. Information is often provided face-to-face, but may be by telephone or other remote mechanisms.
      It applies to frontline service personnel who routinely respond to visitor requests for general local area information. They may be working independently or with guidance from others in restaurants, hotels, wineries, attractions, entertainment venues, tour operations, visitor information centres and at tour desks.

      Prerequisites: Nil
  • BSBWRT301 Write simple documents
    • CIT Code: COMM343
      Cost: $60.00
      Description:

      This unit describes the skills and knowledge required to plan, draft and finalise a basic document.
      It applies to individuals who apply a broad range of competencies in various work contexts and may exercise some discretion and judgement to produce a range of workplace documentation.

      Prerequisites: Nil
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
    • CIT Code: ADMN197
      Cost: $80.00
      Description:

      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.
      It applies to individuals with responsibility for a specific area of work or who lead a work group or team and addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools.

      Prerequisites: Nil
  • SITXCOM004 Address protocol requirements
    • CIT Code: COMM409
      Cost: $50.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to source and access information on protocol requirements to fulfil any sales or operational need. It requires the ability to identify appropriate information sources, access and interpret specific details of protocol requirements, and coordinate the use of protocol.
      The unit applies to many tourism, travel, hospitality and event sectors and is particularly relevant to events, function coordination, tour operations and tour guiding.
      Protocol affects a broad range of business and government activity and the breadth and depth of protocol knowledge required will vary. This unit does not require in-depth knowledge of protocol requirements, but rather focuses on the ability to collect and interpret protocol information.
      This unit applies to a range of people working independently or with limited guidance, including tour and event coordinators and managers, tour guides, and front of house or duty managers.

      Prerequisites: Nil
  • SITXCCS004 Provide lost and found services
    • CIT Code: SECU247
      Cost: $20.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide service to customers who have lost or found items. It requires the ability to determine and record details of items, investigate lost items, assist claimants and complete documentation. The unit applies to frontline operations personnel working in a range of tourism, travel, hospitality and entertainment and cultural contexts.

      Prerequisites: Nil
  • SITHFAB006 Provide room service
    • CIT Code: FBEV112
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide room service in accommodation establishments. It requires the ability to take orders, set up room service trolleys, deliver meals, process accounts and clear used meal service items.

      The unit applies to all hospitality organisations where room service is provided, including hotels, motels and bed and breakfasts. It applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others. It can also apply to front office personnel.

      Prerequisites: OHSS457 SITXFSA101 Use hygienic practices for food safety
  • SITXINV004 Control stock
    • CIT Code: ADMN225
      Cost: $50.00
      Description:

      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.
      The unit applies to all tourism, travel, hospitality and event sectors. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are complex ordering and control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.
      The unit applies to stock control personnel who operate independently, have responsibility for others and make a range of decisions on the overall administration of stock.
      It applies to all tourism, travel, hospitality and event sectors.

      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

Related Courses

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