Certificate IV in Hospitality

COURSE OVERVIEW

This qualification reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. They operate independently or with limited guidance from others, and use discretion to solve non-routine problems.

This qualification provides a pathway to work as a supervisor in hospitality organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, food and beverage, and gaming.

Possible job titles are duty manager, concierge and shift manager. Supervisor or team leader roles can be gained in the areas of bar, food and beverage, front office, housekeeping, and gaming.

Location

This course is delivered from Lonsdale Institute’s Melbourne campus.

Delivery Approach and Mode

20 hours face to face delivery per week (full-time). A combination of face to face trainer led theory sessions & practical sessions involving group and individual activities.

Course Duration

Up to 52 weeks (including holidays)

Delivery and Assessment

A variety of methods are incorporated into the course to accommodate different learning styles. These include observation, project, case study as well as role play.

Entry Requirements

  • Year 12 or equivalent in literacy and numeracy
  • Students must be 18 years of age or over
  • International students require an English language proficiency score of 5.5 IELTS (or equivalent).

 

COURSE CODE: SIT40416 CRICOS Code: 095457C

Course Structure

To attain a Certificate IV in Hospitality, competency in the following 21 units must be achieved:

UNIT NO.

UNIT CODE

UNIT NAME

CORE OR ELECTIVE

SITHIND002
Source and use information on the hospitality industry
SITHIND004
Work effectively in hospitality service
SITXCCS007
Enhance customer service experiences
SITXMGT001
Monitor Work Operations
SITXFIN003
Manage finances within a budget
SITHIND001
Use hygienic practices for hospitality service
SITXWHS002
Identify hazards, assess and control safety risks
SITXWHS003
Implement and monitor work health and safety processes
SITHFAB014
Provide table service of food and beverage
SITHFAB016
Provide advice on food
SITHFAB017
Provide advice on food and beverage matching
SITHKOP003
Plan and display buffets
SITHFAB002
Provide responsible service of alcohol
SITHFAB003
Operate a bar
SITHFAB012
Provide advice on Australian wines
SITHFAB013
Provide advice on imported wines
BSBDIV501
Manage diversity in the workplace
BSBLDR502
Lead and manage effective workplace relationships
SITXHRM001
Coach others in job skills
SITXHRM003
Lead and manage people
SITXCOM005
Manage conflict

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