CRICOS Course Code: 105707C
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.
Individuals at this level display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements.
They may plan, design, apply and evaluate solutions to unpredictable problems, and identify, analyse and synthesise information from a variety of sources.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
This course is delivered on full-time (20 hours per week) basis across 80 weeks consisting of 54 study weeks (six terms of nine weeks each) and scheduled holiday breaks.
Students that have previously undertaken related studies may apply for recognition of prior learning or credit transfer which may result in a shortened course.
The total cost of this course is $12,000 payable in six instalments of $2,000 each. The due date of each instalment will appear in your Letter of Offer.
There is an additional non-refundable $200 enrolment fee payable at the time of enrolment, and a $150 materials fee payable for this course (refundable if you decide to cancel your course prior to commencement).
Students who successfully complete this course will be issued with a SIT40416 Certificate IV in Hospitality.
A Statement of Attainment will be issued to students who partially complete this course.
All certification documentation will be issued by Cachet Training Pty Ltd trading as VIA Education.
Mode of delivery
This course will be delivered full-time (20 hours per week) using blended mode with predominantly face-to-face delivery (15 hours per week) in classroom environment on campus and some distance delivery (5 hours per week) using Moodle platform. Additional self-directed study at home is also required to achieve the desired course outcomes.
This course also includes mandatory 360 hours (18 weeks) of work placement in an approved hospitality venue.
Language of delivery
This course will be delivered and assessed exclusively in English.
The following entry requirements apply to this course:
Age requirement: All students must be over 18 years of age.
English language proficiency requirement: Overseas students must demonstrate at least an Upper Intermediate (IELTS 5.5 or equivalent) level of English prior to commencement.
Academic requirement: All students must have completed Australian Year 12 or its overseas equivalent; or an Australian Qualifications Framework (AQF) Certificate III or higher qualification prior to commencing this course.
Upon successful completion of SIT40416 Certificate IV in Hospitality course, students may elect to undertake further studies in SIT50416 Diploma of Hospitality Management or seek an employment outcome.
Employment outcomes from this qualification may include: Restaurant team leader, Food and beverage supervisor or Dining facility duty manager.
Units of competency
To be awarded the SIT40416 Certificate IV in Hospitality at VIA Education students will need to complete all 21 of the units set out below:
- BSBDIV501 Manage diversity in the workplace
- SITHIND004 Work effectively in hospitality service
- SITXCCS007 Enhance customer service experiences
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITHIND001 Use hygienic practices for hospitality service
- SITXHRM002 Roster staff
- SITHIND002 Source and use information on the hospitality industry
- SITXWHS002 Identify hazards, assess and control safety risks
- BSBITU402 Develop and use complex spreadsheets
- BSBRES401 Analyse and present research information
- SITXFIN001 Process financial transactions
- SITXMPR004 Coordinate marketing activities
- SITXCOM002 Show social and cultural sensitivity
- BSBWOR203 Work effectively with others
- BSBITU306 Design and produce business documents
- SITHFAB016 Provide advice on food
Students are provided with an assessment manual at the commencement of each unit of competency, along with standard learner materials.
The assessment manual sets out the range and types of assessment tasks that will be used for the unit.
Each unit will comprise of a number of types of assessment tasks, which may include: short answer questions, portfolio, role play, presentation and/or observation at workplace/simulated place (if required by the unit).