Qualification details

SIT40416 - Certificate IV in Hospitality (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT40313 - Certificate IV in Hospitality• Equivalent 02/Mar/2016


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
BSBDIV501 - Manage diversity in the workplaceManage diversity in the workplace Core
BSBFIA301 - Maintain financial recordsMaintain financial records Elective
BSBFIA401 - Prepare financial reportsPrepare financial reports Elective
BSBITU301 - Create and use databasesCreate and use databases Elective
BSBITU306 - Design and produce business documentsDesign and produce business documents Elective
BSBITU402 - Develop and use complex spreadsheetsDevelop and use complex spreadsheets Elective
BSBSUS201 - Participate in environmentally sustainable work practicesParticipate in environmentally sustainable work practices Elective
BSBSUS401 - Implement and monitor environmentally sustainable work practicesImplement and monitor environmentally sustainable work practices Elective
CPPCLO2001A - Maintain hard floor surfacesMaintain hard floor surfaces Elective
CPPCLO2004A - Maintain carpeted floorsMaintain carpeted floors Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 431400 Hotel Service Managers 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 431400 Hotel Service Managers 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 511 Certificate IV 03/Mar/2016 
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Modification History

Not applicable.

Qualification Description

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 include:

  • bar supervisor or team leader
  • concierge
  • duty manager
  • food and beverage supervisor or team leader
  • front office supervisor or team leader
  • housekeeping supervisor or team leader
  • gaming supervisor or team leader
  • shift manager.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

21 units must be completed:

  • 9 core units
  • 12 elective units, consisting of:
  • 1 unit from Group A
  • 7 units from Group B
  • 4 units from Group B, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units 

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

Elective units 

Group A 

SITHIND001

Use hygienic practices for hospitality service

SITXFSA001

Use hygienic practices for food safety

Group B 

Accommodation Services – Front Office, Housekeeping and Porting 

CPPCLO2001A

Maintain hard floor surfaces

CPPCLO2004A

Maintain carpeted floors

CPPCLO2009A

Clean glass surfaces

CPPCLO2010A

Clean ceiling surfaces and fittings

CPPCLO2017A

Clean wet areas

CPPCLO2019A

Sort and remove waste and recyclable materials

CPPCLO2035A

Maintain cleaning storage areas

CPPCLO3013A

Clean window coverings

CPPCLO3016A

Wash furniture and fittings

SITHACS001

Clean premises and equipment

SITHACS002

Provide housekeeping services to guests

SITHACS003

Prepare rooms for guests

SITHACS004

Launder linen and guest clothes

SITHACS005

Provide porter services

SITHACS006

Provide valet services

SITHACS007

Conduct night audit

SITHACS008

Provide accommodation reception services

SITTTSL002

Access and interpret product information

SITTTSL005

Sell tourism products and services

SITTTSL006

Prepare quotations

SITTTSL007

Process reservations

SITTTSL010

Use a computerised reservations or operations system

Client and Customer Service 

SITXCCS002

Provide visitor information

SITXCCS004

Provide lost and found services

SITXCCS005

Provide club reception services

SITXCRI001

Respond to a customer in crisis

Communication and Teamwork 

SITXCOM004

Address protocol requirements

Computer Operations and ICT Management 

BSBITU301

Create and use databases

BSBITU306

Design and produce business documents

BSBITU402

Develop and use complex spreadsheets

E-Business 

SITXEBS001

Use social media in a business

Environmental Sustainability 

BSBSUS401

Implement and monitor environmentally sustainable work practices

Events 

SITEEVT001

Source and use information on the events industry

SITEEVT002

Process and monitor event registrations

SITEEVT003

Coordinate on-site event registrations

SITEEVT004

Provide event staging support

SITEEVT005

Plan in-house events or functions

Finance 

BSBFIA301

Maintain financial records

BSBFIA401

Prepare financial reports

SITXFIN002

Interpret financial information

First Aid 

HLTAID003

Provide first aid

Food and Beverage 

SITHFAB001

Clean and tidy bar areas

SITHFAB002

Provide responsible service of alcohol

SITHFAB003

Operate a bar

SITHFAB004

Prepare and serve non-alcoholic beverages

SITHFAB005

Prepare and serve espresso coffee

SITHFAB006

Provide room service

SITHFAB008

Operate and monitor cellar systems

SITHFAB009

Conduct a product tasting for alcoholic beverages

SITHFAB010

Prepare and serve cocktails

SITHFAB011

Provide advice on beers, spirits and liqueurs

SITHFAB012

Provide advice on Australian wines

SITHFAB013

Provide advice on imported wines

SITHFAB014

Provide table service of food and beverage

SITHFAB015

Provide silver service

SITHFAB016

Provide advice on food

SITHFAB017

Provide advice on food and beverage matching

SITHFAB018

Provide gueridon service

SITHFAB019

Plan and monitor espresso coffee service

Food Safety 

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXFSA003

Transport and store food

Gaming 

SITHGAM001

Provide responsible gambling services

SITHGAM002

Attend gaming machines

SITHGAM003

Operate a TAB outlet

SITHGAM004

Conduct Keno games

SITHGAM005

Analyse and report on gaming machine data

SITHGAM006

Deal Baccarat games

SITHGAM007

Conduct Big Wheel games

SITHGAM008

Deal Blackjack games

SITHGAM009

Deal Poker games

SITHGAM010

Deal Pontoon games

SITHGAM011

Conduct Rapid Roulette games

SITHGAM012

Conduct Roulette games

SITHGAM013

Conduct Sic Bo games

SITHGAM015

Attend casino gaming machines

SITHGAM016

Deal Caribbean Stud games

SITHGAM017

Deal Casino War games

SITHGAM018

Deal Mississippi Stud games

SITHGAM019

Conduct Rapid Baccarat games

SITHGAM020

Conduct Rapid Big Wheel games

SITHGAM021

Deal Three Card Poker games

Human Resource Management 

SITXHRM002

Roster staff

Inventory 

SITXINV002

Maintain the quality of perishable items

SITXINV003

Purchase goods

SITXINV004

Control stock

Kitchen Operations 

SITHKOP006

Plan catering for events or functions

Languages other than English 

SITXLAN003

Conduct oral communication in a language other than English

SITXLAN004

Conduct complex oral communication in a language other than English

SITXLAN005

Read and write information in a language other than English

Marketing and Public Relations 

SITXMPR001

Coordinate production of brochures and marketing materials

SITXMPR002

Create a promotional display or stand

SITXMPR003

Plan and implement sales activities

SITXMPR004

Coordinate marketing activities

SITXMPR005

Participate in cooperative online marketing initiatives

Security 

CPPSEC2012A

Monitor and control individual and crowd behaviour

CPPSEC3018A

Provide for the safety of persons at risk

Work Health and Safety 

SITXWHS002

Identify hazards, assess and control safety risks

Working in Industry 

SITHIND001

Use hygienic practices for hospitality service

SITHIND002

Source and use information on the hospitality industry

SITTIND001

Source and use information on the tourism and travel industry

Qualification Mapping Information

SIT40313 Certificate IV in Hospitality

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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