SIT40422 – Certificate IV in Hospitality (F&B stream)
CRICOS Course Code: 113208M
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 acquiring targeted skills in accommodation services, food and beverage, and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
Licensing/Regulatory Information
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Course duration
This course is delivered on full-time (20 contact hours per week) basis across 80 weeks consisting of 54 study weeks (six terms of nine weeks each) and scheduled holiday breaks.
Students, who have previously undertaken related studies, may apply for recognition of prior learning or credit transfer which may result in a shortened course. Contact us for further details.
Course cost
The Tuition Fee of this course is $15,000 payable in six instalments of $2,500 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 $300 materials fee payable for this course (refundable if you decide to cancel your course prior to commencement).
Certification
Students who successfully complete this course will be issued with a SIT40422 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 is delivered full-time (20 contact hours per week) using blended mode (two-thirds of contact hours is via the face-to-face mode and one-third is via distance mode using e-Learning platform). Additional self-directed study at home is also required to achieve the desired course outcomes.
Work placement
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.
Entry requirements
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 6.0 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.
Program pathways
Upon successful completion of SIT40422 Certificate IV in Hospitality course, students may elect to undertake further studies in SIT50422 Diploma of Hospitality Management or seek an employment outcome.
Employment outcomes from this qualification may include: Restaurant team leader; Food and beverage supervisor; Front office supervisor.
Units of competency
To be awarded the SIT40422 Certificate IV in Hospitality at VIA Education students will need to complete all 21 of the units set out below:
- SITHIND008 Work effectively in hospitality service
- SITXCCS015 Enhance customer service experiences
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXHRM007 Coach others in job skills
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
- SITXFSA005 Use hygienic practices for food safety
- SITTTVL001 Access and interpret product information
- SITXCCS010 Provide visitor information
- SITXCCS012 Provide lost and found services
- SITEEVT023 Plan in-house events
- SITHFAB021 Provide responsible service of alcohol
- SITHFAB025 Prepare and serve espresso coffee
- SITHFAB034 Provide table service of food and beverage
- SITHFAB036 Provide advice on food
- SITHIND006 Source and use information on the hospitality industry
- SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
- SITHFAB027 Serve food and beverage
Assessment tasks
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 number of assessment tasks which include providing responses to short answer questions; compiling portfolio of evidence of completed work; participating in practical activities such as demonstrations, role-plays and presentations.