Certificate IV in Hospitality

QUALIFICATION RULES
To achieve a Certificate IV in Hospitality, 26 units must be completed:

• all 14 core units
• 12 elective units

Core Competency Units (Compulsory)

• SITXCCS002A - Provide quality customer service
• SITXCOM001A - Work with colleagues and customers     
• SITXCOM002A - Work in a socially diverse environment     
• SITXCOM003A - Deal with conflict situations      
• SITXFIN003A   - Interpret financial information      
• SITXHRM001A - Coach others in job skills      
• SITXHRM005A - Lead and manage people     
• SITXINV001A   - Receive and store stock      
• SITXINV002A   - Control and order stock      
• SITXMGT001A - Monitor work operations      
• SITXOHS001B - Follow health, safety and security procedures      
• SITXOHS002A - Follow workplace hygiene procedures      
• SITXOHS004B - Implement and monitor workplace health, safety and security practices      
• SITHIND003A - Provide and coordinate hospitality service      

Elective Competency Units (Choose 12)

• HLTFA301B - Apply first aid    
• SITHCCC001B - Organise and prepare food    
• SITHCCC002A - Present food    
• SITHCCC003B - Receive and store kitchen supplies    
• SITHCCC004B - Clean and maintain kitchen premises    
• SITHCCC006A - Prepare appetisers and salads    
• SITHCCC007A - Prepare sandwiches    
• SITXFIN001A - Process financial transactions    
• SITXFIN002A - Maintain financial records    
• SITXFIN004A - Manage finances within a budget    
• SITXFIN005A - Prepare and monitor budgets    
• SITXGLC001A - Develop and update legal knowledge required for business compliance    
• SITXHRM002A - Recruit, select and induct staff    
• SITXHRM003A - Roster staff    
• SITXHRM006A - Monitor staff performance    
• SITXMGT002A - Develop and implement operational plans    
• SITXMGT004A - Develop and implement a business plan    
• SITXMGT006A - Establish and conduct business relationships    
• SITXCOM004A - Communicate on the telephone    
• SITHFAB001C - Clean and tidy bar areas    
• SITHFAB002C - Operate a bar    
• SITHFAB003A - Serve food and beverage to customers    
• SITHFAB004A - Provide food and beverage service    
• SITHFAB005A - Provide table service of alcoholic beverages    
• SITHFAB009A - Provide responsible service of alcohol    
• SITHFAB010C - Prepare and serve non-alcoholic beverages    
• SITHFAB011A - Develop and update food and beverage knowledge    
• SITHFAB012B - Prepare and serve espresso coffee    
• SITHFAB013A - Provide specialist advice on food    
• SITHFAB015A - Prepare and serve cocktails    
• SITHFAB016A - Plan and monitor espresso coffee service    
• SITXFSA001A - Implement food safety procedures    
• SITXFSA003A - Transport and store food in a safe and hygienic manner    
• SITHGAM006A - Provide responsible gambling services    
• SITHIND001B - Develop and update hospitality industry knowledge    
• SIRXCCS001A - Apply point-of-sale handling procedures    

NOTE

Please refer to unit requirements document for pre-requisites:

Unit Requirements SIT20207 Cert II in Hospitality - SIT60307 Adv Dip of Hospitality (189.83 Kb)


Job roles and outcomes

Individuals with this qualification are able to perform roles such as:

• supervising the operation of a bar or restaurant
• supervising activities of a front desk or reception
• supervising concierge services
• providing butler services
• supervising gaming operations

Possible job titles include:

• food and beverage supervisor
• concierge
• front office supervisor
• butler
• gaming supervisor
• motel manager

Employability Skills

Industry/enterprise requirements for this qualification include:

Communication
Communicating with colleagues and customers to determine their specific needs; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to customer problems and complaints; interpreting and providing clear and accurate information to customers to ensure a positive hospitality experience
 
Teamwork
Leading team members, providing instructions and building group cohesion; working with enterprise managers and suppliers as a team member and understanding own lead role in meeting the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals
 
Problem solving
Anticipating problems that may arise with operational activities; mitigating problems by making acceptable adjustments that adhere to the predetermined requirements and customer requests; identifying and clarifying the extent of problems that may arise; taking responsibility for or requesting assistance from enterprise managers and suppliers in resolving issues; using predetermined policies and procedures to guide solutions to operational problems
 
Initiative and enterprise
Showing independence and initiative required to take a lead role in delivering the hospitality experience; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient delivery; identifying and discussing a range of hospitality product and service concepts to improve existing product and service options for the enterprise and its customers
 
Planning and organising
Collecting, analysing and organising customer, product and supplier information to allow for efficient delivery of the hospitality experience; collecting, analysing and selecting appropriate generalist and specialist information to meet the needs of the specific customer group, pacing the delivery of information and service to meet operational and service requirements; participating in continuous improvement by reporting success or deficiencies of the hospitality experience being delivered
 
Self-management
Understanding and complying with the legal responsibilities that apply to own role in hospitality sales and service; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and delivering hospitality sales and service; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers

Learning
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the general and specialist hospitality knowledge required; sharing information with colleagues
 
Technology
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and deliver quality customer service 


Prerequisite requirements
There are no prerequisites for entry to this qualification
 

Assessments
Any combination of assessments may be used including third-party reports, observation reports, verbal questioning, written questions, case studies, projects, assignments, research & evidence gathering portfolios.


Course Duration
Up to 36 months


Recognition of Prior Learning (RPL)
A formal process for recognising skills and knowledge, RPL takes into account previous studies you may have completed as well as life and work experiences. You may be granted credits or exemptions for some units in this course.


Certificate IV in Hospitality is delivered ONLINE