Certificate IV in Hospitality

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

Identification and requirements

You will be required to provide a photocopy of a photo ID certified by a JP as well as a Statutory Declaration signed by a witness.

 

Course Fees: $2,655.00 (members) or $$3,982.00 (non members)


Click here to download the registration form - Fax back to 1300 722 396 

For payment plans please contact the Training Department for more information on 1300 722 787 or email