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SIT40416 – Certificate IV in Hospitality




78 weeks (Incl Holidays)

Course Code



Domestic Students

Course Overview:

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.

Course Duration:

  • Training weeks: 60 weeks
  • Holiday weeks: 18 weeks
  • Total duration: 78 weeks

Course Structure:

Total number of units = 21 (9 core units and 12 elective units)

SITXFSA001 Use hygienic practices for food safety (Elective)
Provide responsible service of alcohol (Elective)
SITHFAB016 Provide advice on food (Elective)
SITXFSA002 Participate in safe food handling practices (Elective)
SITHFAB004 Prepare and serve non-alcoholic beverages (Elective)
SITHFAB005 Prepare and serve espresso coffee (Elective)
SITHFAB003 Operate a bar (Elective)
SITHFAB001 Clean and tidy bar areas (Elective)
SITHIND002 Source and use information on the hospitality industry (Elective)
SITXHRM001 Coach others in job skills (Core)
BSBWOR203 Work effectively with others (Elective)
SITHIND004 Work effectively in hospitality service (Core)
BSBDIV501 Manage diversity in the workplace (Core)
SITXCCS007 Enhance customer service experiences (Core)
SITXCOM005 Manage conflict (Core)
SITXFIN003 Manage finances within a budget (Core)
SITXHRM003 Lead and manage people (Core)
SITXMGT001 Monitor work operations (Core)
SITXWHS003 Implement and monitor work health and safety practices (Core)
SITXCCS006 Provide service to customers (Elective)
SITXHRM002 Roster staff (Elective)

Please contact for a detailed ”Training & Assessment Strategy” document.

Entry Requirements:

Students enrolling in SIT40416 – Certificate IV in Hospitality must meet the following entry requirements:

  • A candidate must be a minimum age of 18 years at the time of course commencement.
  • Submit a copy of minimum Year 12 or equivalent qualification or AQF Certificate III / IV or higher.
  • Successfully complete a Language, Literacy & Numeracy test (LLN) & Pre-training review (PTR) process
    • Candidates undertaking this course must possess sound language, literacy, and numeracy skills since it requires them to do calculations, make recipe cards and do menu costing, do the calculation for the budget and prepare operational plans.
    • All students are required to undertake a language, literacy, and numeracy (LLN) test conducted by the institute.
    • If learners do not meet English and LLN requirements, learners will be asked to take further Language, literacy, and numeracy training (as Institute doesn’t offer LLN training courses)
    • All learners will be required to undertake a pre-training review which aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, relevant experience, and interview conducted by the Institute’s enrolment officer. The interview also aims to identify the suitability of the course, any support needs, and possible RPL opportunities.
    • Through pre-training review, learners will demonstrate that they have the necessary skills to successfully complete the course
  • Ability to independently use & operate a computer/laptop and knowledge of basic use of office applications. (Part of the PTR process). Learners who do not possess basic computing skills will be referred to take basic computer training before enrolment (as Institute doesn’t offer IT training courses).
  • Students may also need to have access to a computer & internet services outside class hours.
    • Although Institute will provide access to computers/laptops on loan with required resources during classroom hours however to work on assignments and tasks for self-study. However, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address).
    • All learners are expected to have access to MS office applications such as Microsoft Word, an email platform.
  • Must be physically fit to undertake hospitality tasks and responsibilities as required by the course units.
  • Students with specific personal/religious beliefs/food or other allergies in terms of food products may need to consider their enrolment.
  • Attend an interview (face to face / phone / skype)
    • All prospective students (the candidates) are interviewed (face to face/phone/skype) and will have the course explained to them by a Student Services Officer. The purpose of this interview is to ensure the candidate understands the commitment of signing up to the course, entry requirements, course outcomes, and what is expected of the student during their studies with Federation Academy.

Career Pathways:

  • Bar supervisor or team leader
  • Duty manager
  • Food and beverage supervisor or team leader
  • Shift manager

Work Based Training (WBT)

The workplace units (SITHIND004 & SITHFAB003) are practicum training and must be undertaken in a real industry workplace that provides effective hospitality service to customers during live service periods. The student may already be in suitable employment or alternatively a suitable practical placement will be provided. Work-based training placements are designed to ensure that all required service periods/occasions specified in the above units are covered and integrate a range of individual technical skills with numerous sales, service, or operational hospitality tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service, and end-of-service tasks.

A logbook will be issued, and each student will be required to complete the required service periods (shifts).

SITHIND004 – Work effectively in hospitality services (36 occasions/service periods)
A service period consists of breakfast, lunch, or dinner with a minimum of four (4) hours. A minimum of 144 hours of work-based training must be completed. This is recorded in the WBT logbook issued to students and signed by the immediate supervisor of the business operation.

SITHFAB003 – Operate a bar (3 occasions/service periods)
A service period consists of a minimum of four (4) hours. A minimum of 12 hours of work-based training must be completed, including at least one peak service period (Weekend). This is recorded in the WBT logbook issued to students and signed by the immediate supervisor of the business operation.

Prior to placing students into a workplace Federation Academy will assess the suitability of the business operation for work-based training. This is to ensure that the workplace has the training conditions, as specified in the training package, necessary for students to effectively demonstrate the required skills. In the event the workplace does not meet all of the requirements for training purposes Federation Academy will make alternative training arrangements with the student.

Once a workplace is deemed appropriate a formal agreement will be entered into with the establishment. This involves the business operation accepting Federation Academy student/s for work placement. The formal agreement will specify the number of shifts the student is required to complete, the type of shifts available along with the guidelines relevant to the employer, student, and Federation College. Formal guidelines are developed to ensure all unit and course requirements are addressed.

When undertaking WBT students will have in possession a student guide for WBT that includes information on how to complete the WBT logbook, a copy of the practical placement agreement/guidelines, and training tasks. Students undertaking a practical placement in a workplace will follow timing and uniform requirements according to the workplace’s standards.

The Hospitality Trainer will visit each student on placement a minimum of once every 4 weeks to ensure positive progression. The Hospitality Trainer will discuss the progress of the student with their direct workplace supervisor. In addition to this, the Hospitality Trainer will check to ensure logbooks are completed to the required standard and that the student is being provided assistance and support as per the workplace agreement.

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