SIT40416 Certificate IV in Hospitality

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.

21 units are required for award of this qualification including:
9 core units & 12 elective units.

Course Fees

  • $5 Concessional+
  • $10 Non-Concessional+
  • FFS Price**

+ QLD Government funded pricing only. For further information, please click here.

**Please enquire for FFS pricing

Course Duration & Method of Delivery​

At SERO Institute we work with individuals and companies to offer a range of flexible delivery options. Delivered direct to you through our online learning system, via workbooks, in workshops or in a classroom this course is nationally recognised and fully supported by a dedicated trainer.

This course will be delivered and assessed in 52 weeks.

Entry Requirements

The are no pre-requisites for entry into this course however, candidates are required to complete a Language, Literacy and Numeracy Assessment at application for admission which is used to determine the level of support (if any) that may be required or adjustment needed to the training plan on enrolment.

Vocational Placement

36 Service periods within industry required for successful completion of this course.

Course Features





Skill Level





Unit 1.1: BSBDIV501 Manage diversity in the workplace

Unit 1.2: SITHIND004 Work effectively in hospitality service

Unit 1.3: SITXCCS007 Enhance customer service experiences

Unit 1.4: SITXCOM005 Manage conflict

Unit 1.5: SITXFIN003 Manage finances within a budget

Unit 1.6: SITXHRM001 Coach others in job skills

Unit 1.7: SITXHRM003 Lead and manage people

Unit 1.8: SITXMGT001 Monitor work operations

Unit 1.9: SITXWHS003 Implement and monitor work health and safety practices

Unit 2.1: SITHIND001 Use hygienic practices for hospitality service

Unit 2.2: SITXCCS002 Provide visitor information

Unit 2.3: SITXCRI001 Respond to a customer in crisis

Unit 2.4: SITXHRM002 Roster staff

Unit 2.5: SITXCOM004 Address protocol requirements

Unit 2.6: SITXFSA001 Use hygienic practices in food safety

Unit 2.7: BSBSUS401 Implement and monitor environmentally sustainable work practices

Unit 2.8: SITXFSA002 Participate in safe food handling practices

Unit 2.9: SITXWHS002 Identify hazards, assess and control safety risks

Unit 2.10: SITHIND002 Source and use information on the hospitality industry

Unit 2.11: SITTIND001 Source and use information on the tourism and travel industry

Unit 2.12: SITXFIN002 Interpret financial information

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