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SIT40416 CERTIFICATE IV IN HOSPITALITY
This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.
ENTRY REQUIREMENTS / EXISTING SKILLS & KNOWLEDGE
There are no formal pre-requisites for entry into this qualification. A minimum of 2 years experience in the Hospitality industry is preferred for this qualification. Some level of experience coordinating others is ideal. Under the traineeship program students will need to meet the Selection Criteria requirements to be eligible to enter into this course. Evidence of the student meeting the Selection Criteria will be collected as part of the Enrolment process.
TARGET CLIENT GROUP
OCCUPATIONAL NAMES
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:
CAREER PATHWAY
A number of career pathways are available to you. It could lead you into a manager or department manager role in the food and beverage industry. You could also consider completing a Diploma of Hospitality.
SKILLS RECOGNITION
If you already have some training, work or life experience in management, team leader role or coordinator, you may be eligible to have your existing skills and knowledge recognised and apply for advanced standing for one or more units. Processes for recognition include:
COURSE OUTCOMES
Gain these skills and more
DELIVERY ARRANGEMENTS
The Certificate IV program is delivered over a 24 month period using a blend of on and off the job approaches. We combine group learning sessions with self-directed reading, summative assessment projects and research activities that combined the volume of learning is approximately 1800 hours. At Certificate IV level the learners are building on skills and knowledge that the learner may have already acquired when they completed their Certificate III or on the job during prior experience. Some learners may be able to complete in a shorter time frame, based on their own capabilities to move through the material faster. We recommend a minimum of 42 hours of face-to-face training sessions for Certificate IV level, ie. 21 workshops x 2 hour each. Participants are provided with training manuals for each unit which include all materials participants require to be used in the learning environment as well as supporting resources on a per unit basis as needed. Practical activities are completed by participants in their workplace environment following role play practice.
DELIVERY METHODS
This qualification can be completed via any of these pathways as follows. We offer flexibility with this qualification.
RPL
If you have skills and experience to meet all the competencies of any unit/s, and can demonstrate/document that competency, then you may apply for RPL (recognise prior learning). Please contact our office for more details of this assessment-only process and an application form. Learners should allow for a volume of learning of up to 1800 hours to complete the qualification in this format; however, this process is assuming that they are able to provide sufficient and current evidence.
GROUP SESSIONS
There may be a number of people in your organisation that can come together for a series of training sessions in your workplace, or an agreed alternate location. We have a recommended 21 session ideal structure for Certificate IV however the amount of time face-to-face can be discussed and agreed depending on the current competencies of the participants and viability of them coming together. This involves a combination of summative and formative assessments that include research, written tasks and demonstration activities.
FLEXIBLE
It may not be possible or preferential to co-ordinate face-to-face sessions so we can also assist you through the qualification via post, email and phone support. Learners should allow up to 1800 hours regardless.
BLENDED APPROACH
You may prefer a combination of face-to-face sessions supported by email support and telephone conferencing. We can structure a program by incorporating all of these options.
ASSESSMENT METHODS
Demonstration/Practical Skills – A range of observation techniques have been included in the assessment tools to help identify the students’ ability to demonstrate their competence against the performance criteria and assessment conditions. This gives the student the opportunity to demonstrate their skills applicable to their job role and workplace.
Written Questioning – The student will be asked to complete a series of written short answer questions based on their knowledge of the unit. Their assessor will ask them a series of verbal questions to confirm their written responses. This usually occurs during an on-site observation/demonstration, where students explain their knowledge based on workplace application.
Written Project – A written assessment tool is provided to the student to gather evidence using a range of methods, these could include research and evidence gathering before documenting the project. The project is normally scenario-based or specific to the learner’s workplace. In some cases, the student is required to collect a portfolio of evidence to demonstrate their competency against the relevant units.
Observation and Third Party Reports – a Third Party Report is provided to a supervisor or employer to gather evidence of the students’ competency on the job. This Report is then reviewed and signed off by the Assessor.
A language/literacy/numeracy test is carried out prior to commencement of your course to ensure that every student is capable of completing the course in which they have enrolled. The LLN test also helps us to identify those students who may need additional support during their learning journey.
COURSE FEES
RPL – There is an RPL fee of $220 plus GST per unit.
Group sessions – Two hour training sessions are $1200 plus GST for up to 20 people. The cost of the qualification is $2500 per person.
Flexible Work Based – $2500 inclusive of all learning materials, assessment tasks, communication with trainer/assessor and issuing of qualification upon successful completion.
REFUND POLICY
In the case of cancellations, Target Training will refund full amount paid if 14 days notice [before work is due to commence] is provided, otherwise a cancellation fee of $500.00 will apply.
MONEY BACK GUARANTEE
Target Training offers a full money back guarantee on all services, if you are not fully satisfied.
COURSE FEES, PAYMENTS, REFUNDS AND CERTIFICATION
This information is found in a separate document. Contact us for more details.
COURSE STRUCTURE
To complete this qualification, there are 21 units that must be achieved; 9 core units and 12 elective units.
1 elective units must be selected from the Group A list below, 7 chosen from the Group B listing and the remaining 4 units may be selected from the Group B list or any other current qualification offered by Target Training. 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.
Note: SITHIND004 Work Effectively in Hospitality: This unit requires 36 shift hours completed in the workplace to demonstrate the performance requirements of this qualification. This is a requirement to graduate with a full qualification. A shift could be minimum 2 hours or 3 hours depending on employment arrangements.
CORE UNITS
BSBDIV501 | Manage diversity in the workplace |
SITHIND004 | Work effectively in hospitalityService |
SITXCCS007 | Enhance the customer service experience |
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 |
ELECTIVE UNITS – GROUP B
BSBFIA301 | Maintain financial records |
BSBFIA401 | Prepare financial reports |
BSBITU301 | Create and use databases |
BSBITU306 | Design and produce business documents |
BSBITU402 | Develop and use complex spreadsheets |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
SITHACS001 | Clean premises and equipment |
SITHACS003 | Prepare rooms for guests |
SITHFAB001 | Clean and tidy bar areas |
SITHFAB002 | Provide responsible service of alcohol |
SITHFAB003 | Operate a bar * # |
SITHFAB004 | Prepare and serve non-alcoholic beverages |
SITHFAB005 | Create and use databases |
SITHGAM001 | Provide responsible gambling services |
SITHGAM002 | Attend gaming machines |
SITHIND001 | Use hygienic practices for hospitality service |
SITHIND002 | Source and use information on the hospitality industry |
SITXCCS002 | Provide visitor information |
SITXFSA002 | Participate in safe food handling practices |
SITXINV004 | Control stock |
HLTAID003 | Provide first aid |
SITXFSA001 | Use hygienic practices for food safety |
LEARNING OUTCOMES
Here is a selection of units below. For more information on other units please contact us.
CORE UNITS
BSBDIV501 – Manage diversity in the workplace
SITHIND004 – Work effectively in hospitality
SITXCOM005 – Manage conflict
SITXCCS007 – Enhance the customer service experience
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 workplace health and safety procedures
ELECTIVE UNITS – GROUP A
SITXFSA001 – Use hygienic practices for food safety
SITHIND001 – Use hygienic practices for hospitality service
ELECTIVE UNITS – GROUP B
BSBFIA301 – Maintain financial records
BSBFIA401 – Prepare financial reports
BSBITU301 – Create and use databases
BSBITU306 – Design and produce business documents
BSBITU402 – Develop and use complex spreadsheets
BSBSUS401 – Implement and monitor environmentally sustainable work practices
SITHACS001 – Clean premises and equipment
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
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITHGAM001 – Provide responsible gambling services
SITHIND002 – Source and use information on the hospitality industry
SITHGAM002 – Attend gaming machines
SITXCCS002 – Provide visitor information
SITXINV004 – Control stock
HLTAID003 – Provide first aid