Course Overview


SIT40416 – Certificate IV in Hospitality


40 weeks

AUD 4000 per participant
(Flexible monthly installments)

combination of face-to-face theory and demonstration sessions and practical sessions within the commercial kitchen environment

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.

  • Employed or self-employed workers who want formal recognition of their experience / skills in Hospitality industry.
  • Learners, who are not employed but looking to get enrolled in this qualification, to gain the skills and knowledge, looking for employment in the Hospitality industry.
  • Fee for Service

Learners with experience in the relevant industry or education can apply for Recognition of Prior Learning (RPL) and Credit Transfer. Please refer to ‘RECOGNITION OF PRIOR LEARNING AND CREDIT TRANSFER’ section or contact Community Education Australia (CEA).

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
SITXFSA001 Use hygienic practices for food safety
SITHIND002 Source and use information on the hospitality industry
SITXWHS002 Identify hazards, assess and control safety risks
CPPSEC2012A Monitor and control individual and crowd behaviour
SITXINV003 Purchase goods
SITXINV004 Control stock
SITXHRM002 Roster staff
SITXFSA002 Participate in safe food handling practices
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXFIN003 Manage finances within a budget
SITXHRM001 Coach others in job skills
SITXCOM005 Manage conflict


Note: SITXFSA001 Use hygienic practices for food safety will be the first unit of the course as this being the pre requisite unit of some of the units.

Should the student successfully complete only one or more of the Units of Competency, but not the required 21 Units of Competency, the student will be issued with a Statement of Attainment at the time of completion or withdrawal.

Study Load:

Total number of hours for the Qualification are 1050 hours, which constitute of Training and assessment hours (700 Hours) and 350 hours of Self-directed learning. CEA delivers training and assessment for 20 hours per week. One day will be theory class and remaining time will be allocated to the practical demonstration.

Amount of Training:

Amount of training may be adjusted depending upon the learner cohort according to their experience and achieved qualifications. For example; learners with significant industry experience or competency already gained in any unit of competency to be delivered in the course, may be eligible for RPL or Credit Transfer. This will shorten the length of the course for particular students who are granted RPL or Credit Transfer (refer to Recognition of prior learning and Credit transfer section below). Please contact CEA for further details if required.

Course can be delivered at Level 1, 7 Clunies Ross Ct, Eight Mile Plains, Queensland 4113 and commercial kitchen at 10/250 Kingston Rd, Slacks Creek QLD 4127 for practical classes. The students may also get the training and assessment conducted by CEA at their own workplace. CEA expects the full cooperation of the workplace management staff during the course delivery at the workplace.

Course Commencement

Monthly Intake commencing the first Monday of every month.

Qualification Package Entry Requirements

There are no specific entry requirements are for this course.


CEA Admission requirements

CEA has the following admission requirements:

  • Entry into this course requires successful completion of an Australian Year 12 qualification or equivalent. However, selection is not based purely on academic performance. Relevant work experience, work samples and other documentation submitted will also be considered.
  • In addition to meeting the academic requirements applicants must demonstrate their competence in literacy and numeracy levels when enrolling into the course. ACSF exit levels 3 are required for enrolment into this course.
  • All students must be of the age 18 years or over at the time of the scheduled course commencement.

Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.


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

Note: Course participants are required to purchase a student cookery equipment kit. Please contact CEA in case you don’t have kit.

Pathways into the qualification

You may enter SIT40416 Certificate IV in Hospitality with limited or no vocational experience and without a lower level qualification.


Pathways from the qualification

After achieving SIT40416 Certificate IV in Hospitality, you could progress to SIT50416 Diploma of Hospitality Management and then SIT60316 Advanced Diploma of Hospitality Management.

Recognition of Prior Learning

Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.

(Source: )

Credit Transfer

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.


You could be granted RPL or CT full or part qualification based on your existing skills, knowledge and experience. Please contact us to find out if you’re a candidate for RPL or CT.

Notes: Payment of no more than $1,500 from each individual student prior to the commencement of the course.

  • Regarding payment plans – Monies for an individual client will not exceed $1500 at any given time.
CEA does not guarantee that:

Student will successfully complete a training product on its scope of registration, or a training product can be completed in a manner which does not meet the requirements of clause 1.1 and 1.2 of SRTOs 2015 ( ), or a student will obtain a particular employment outcome where this is outside the control of the RTO.