SIT40407 CERTIFICATE IV IN HOSPITALITY
Certificate IV in Hospitality is delivered over a period of 78 weeks (at minimum of 20 hours per week) including term breaks. The award of Certificate IV in hospitality comprises of 39 units.
This course is designed to give students the confidence and expertise to seek employment as a head chef, kitchen manager or similar commercial catering position, within the vast Australian or international hospitality industry.
List of units are as following:
| Unit Code | Unit Name |
| HLTFA301B | Apply first aid |
| SITHCCC001B | Organise and prepare food |
| SITHCCC002A | Present food |
| SITHCCC003B | Receive and store kitchen supplies |
| SITHCCC004B | Clean and maintain kitchen premises |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC006A | Prepare appetisers and salads |
| SITHCCC008A | Prepare stocks, sauces and soups |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC010A | Select, prepare and cook poultry |
| SITHCCC011A | Select, prepare and cook seafood |
| SITHCCC012A | Select, prepare and cook meat |
| SITHCCC013A | Prepare hot and cold desserts |
| SITHCCC014A | Prepare pastries, cakes and yeast goods |
| SITHCCC015A | Plan and prepare food for buffet |
| SITHCCC016A | Develop cost-effective menus |
| SITHCCC025A | Monitor catering revenue and costs |
| SITHCCC026A | Establish and maintain quality control of food |
| SITHCCC027A | Prepare, cook and serve food for food service |
| SITHCCC028A | Prepare, cook and serve food for menus |
| SITHCCC029A | Prepare foods according to dietary and cultural needs |
| SITHIND001B | Develop and update hospitality industry knowledge |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXCOM003A | Deal with conflict situations |
| SITXFIN003A | Interpret financial information |
| SITXFIN004A | Manage Finances within a budget |
| SITXFIN005A | Prepare and monitor budgets |
| SITXFSA001A | Implement food safety procedures |
| SITXFSA002A | Develop and implement a food safety program |
| SITXHRM001A | Coach others in job skills |
| SITXHRM003A | Roster staff |
| SITXHRM005A | Lead and manage people |
| SITXINV001A | Receive and store stock |
| SITXINV002A | Control and order stock |
| SITXMGT001A | Monitor work operations |
| SITXOHS001B | Follow health, safety and security procedures |
| SITXOHS002A | Follow workplace hygiene procedures |
| SITXOHS004B | Implement and monitor workplace health, safety and security practices |
