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SIT40307 Certificate IV in Hospitality |
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Course Outlines
SIT40307 Certificate IV in Hospitality - CRICOS course code:047960G
SIT40307 Certificate IV in Hospitality provides students with skills and knowledge in a diverse range of positions with in the hospitality industry including but not limited to rooms division and food and beverage. The qualification is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes. The qualification will help the graduate to intimately understand and have the knowledge and skills to work in a variety or roles within a hotel, resort, or restaurant. Admissions | Admissions: | Completed the Australian Year 11 or equivalent | | Pre-requisite: | SIT30707 Certificate III in Hospitality | | Availability: | Full Time | | Duration: | 40 weeks The duration of this course includes the completion Or Recognition of Prior Learning for; SIT30707 Certificate III in Hospitality (20 Weeks) | | Intakes: | February, April, July and October | | English Requirements: | IELTS 5.5 or equivalent (for international students) | | Special Admissions: | Mature age students with satisfactory industry experience | | Related Careers: | Restaurant supervisor
Accounts payable
Front Office supervision
Group reservations
Sales and marketing officer
Reservation supervisor
Accounts receivable
Functions coordinator | The AQF Descriptor for this Certificate is:
The worker will normally be engaged in a workplace in which they: - demonstrate understanding of a broad knowledge base incorporating some theoretical concepts;
- apply solutions to a defined range of unpredictable problems;
- identify and apply skill and knowledge areas to a wide variety of contexts, in some cases in depth;
- identify, analyse and evaluate information from a variety of sources;
- take responsibility for their own outputs in relation to specified quality standards;
- take limited responsibility for the quantity and quality output of others.
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Hotel & Resort Management 
