Certificate IV in Hospitality (Catering Operations) - SIT40607

Course Overview

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Description

This qualification provides the skills and knowledge for an individual to be competent in team leading or supervision in a catering operation. Work would be undertaken in various catering settings such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook-chill production kitchens and mobile catering businesses of varying size.

The qualification is suitable for an Australian apprenticeship pathway.

Job roles

Individuals with this qualification are able to perform roles such as:

supervising one or more sections of a large catering operation

supervising a small catering operation.

Possible job titles include:

catering supervisor

caterer.

Prerequisite requirements

There are no prerequisites for entry to this qualification.

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Student Outcomes

Students who graduate from VET courses are surveyed approximately 6 months after they have completed their training. For more information on the statistics provided in this section, including the different levels (course, field of education, all fields of education) of data available please select the Learn more button below.

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Satisfied with Training

Percentage of graduates in the Food, Hospitality and Personal Services field who were satisfied with the training (Certificate IV).

Improved Work Status

Percentage of graduates in the Food, Hospitality and Personal Services field who started/expanded a business or who have a new job, more highly skilled work, a promotion or higher pay (Certificate IV).

Salary

The middle of the range of salaries earned by graduates in the Food, Hospitality and Personal Services field starting their first ever full-time job after graduating (Certificate IV).

Jobs

Graduates of the Food, Hospitality and Personal Services field (Certificate IV) are most often employed as:

50.9%

Technicians and Trades Workers

20%

Community and Personal Service Workers

9.5%

Managers

Industries

Graduates of the Food, Hospitality and Personal Services field (Certificate IV) are most often employed in:

70.8%

Accommodation and Food Services

6.5%

Health Care and Social Assistance

5.1%

Other Services

All statistics are supplied by the National Centre for Vocational Education Research.

Financial Assistance

The federal, state and territory governments provide financial incentives and support for vocational education and training students to help them gain the skills required to secure and maintain rewarding and sustainable employment.

There are programs for all kinds of students; apprentices and trainees, new job starters, those re-entering the workforce, retraining for a new job or upgrading their skills for an existing job.

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Subsidised Training

State and territory governments dedicate funds to reduce or, in some cases, fully cover tuition fees for VET students who wish to study certain courses.
Unfortunately, no subsidies are currently available for this course.

VET Student Loans

Certain courses are eligible for a VET Student Loan from the Australian Government to assist students with paying tuition fees. The initial debt amount (including the loan fee, if applicable) plus indexation must be paid back once the loan recipient starts earning over a certain amount. Compulsory repayment threshold information is available on the Australian Taxation Office (ATO) website.

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Australian Apprenticeships

Australian Apprenticeships (also known as apprenticeships and traineeships) combine work with training in a nationally recognised qualification. Australian Apprenticeships are available to anyone of working age and offer opportunities to learn new skills and be paid in over 500 different jobs.

Unfortunately, this qualification is not currently available as an Australian Apprenticeship.

Australian Apprenticeships Pathways

Units & Packaging

QUALIFICATION RULES

To achieve a Certificate IV in Hospitality (Catering Operations), 38 units must be completed:

all 29 core units

9 elective units:

a minimum of 6 elective units must be selected from the electives listed below

the remaining 3 units may be selected from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS
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
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
SITHCCC030A	Package prepared foodstuffs
SITHCCC033B	Apply catering control principles
SITHCCC035A	Develop menus to meet special dietary and cultural needs
SITHIND003A	Provide and coordinate hospitality service
SITXCCS002A	Provide quality customer service
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
SITXFSA001A	Implement food safety procedures
SITXFSA002A	Develop and implement a food safety program
SITXFSA003A	Transport and store food in a safe and hygienic manner
SITXHRM001A	Coach others in job skills
SITXHRM005A	Lead and manage people
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

ELECTIVE UNITS
Administration
SITXADM001A	Perform office procedures
SITXADM002A	Source and present information
SITXADM003A	Write business documents
SITXADM004A	Plan and manage meetings
BSBRES401A	Analyse and present research information

Client and Customer Service
SITXCCS001B	Provide visitor information
SIRXCCS001A	Apply point-of-sale handling procedures

Commercial Cookery and Catering
SITHCCC006A	Prepare appetisers and salads
SITHCCC007A	Prepare sandwiches
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
SITHCCC017A	Organise bulk cooking operations
SITHCCC018A	Prepare pâtés and terrines
SITHCCC019A	Plan, prepare and display a buffet
SITHCCC020B	Prepare portion-controlled meat cuts
SITHCCC021B	Handle and serve cheese
SITHCCC022A	Prepare chocolate and chocolate confectionery
SITHCCC023B	Select, prepare and serve specialised food items
SITHCCC024B	Select, prepare and serve specialised cuisines
SITHCCC029A	Prepare foods according to dietary and cultural needs
SITHCCC031A	Operate a fast food outlet
SITHCCC032A	Apply cook-chill production processes
SITHCCC034A	Apply cook-freeze production processes
SITHCCC036B	Select catering systems
SITHCCC037C	Manage facilities associated with commercial catering contracts
SITHCCC038B	Plan catering for an event or function
SITHCCC039B	Prepare tenders for catering contracts
SITHCCC040A	Design menus to meet market needs

Communication and Teamwork
SITXCOM004A	Communicate on the telephone
SITXCOM005A	Make presentations
SITXCOM006A	Address protocol requirements

Computer Operations and ICT Management
BSBITU309A	Produce desktop published documents
BSBITU301A	Create and use databases
BSBITU302A	Create electronic presentations
BSBITA401A	Design databases
BSBITU402A	Develop and use complex spreadsheets
BSBITU102A	Develop keyboard skills
BSBWOR204A	Use business technology
BSBITU201A	Produce simple word processed documents
BSBITU306A	Design and produce business documents
BSBITU203A	Communicate electronically
CUFIMA01A	Produce and manipulate digital images
ICAS1193B	Connect a workstation to the internet
ICAS2017B	Maintain system integrity

Environmental Sustainability
SITXENV001A	Participate in environmentally sustainable work practices
SITXENV002A	Implement and monitor environmentally sustainable work practices

Events
SITXEVT005B	Organise in-house events or functions

Finance
SITXFIN001A	Process financial transactions
SITXFIN002A	Maintain financial records
SITXFIN005A	Prepare and monitor budgets
SITXFIN006A	Obtain and manage sponsorship
BSBFIA302A	Process payroll
BSBFIA303A	Process accounts payable and receivable
BSBFIA401A	Prepare financial reports

First Aid
HLTFA301B	Apply first aid

Governance and Legal Compliance
SITXGLC001A	Develop and update legal knowledge required for business compliance

Human Resource Management
SITXHRM002A	Recruit, select and induct staff
SITXHRM003A	Roster staff
SITXHRM004A	Manage volunteers
SITXHRM006A	Monitor staff performance
SITXHRM009A	Provide mentoring support to business colleagues

Inventory
SITXINV001A	Receive and store stock

Languages other than English
SITXLAN1__A	Conduct basic workplace oral communication in a language other than English
SITXLAN2__A	Conduct routine workplace oral communication in a language other than English
SITXLAN3__A	Conduct workplace oral communication in a language other than English
SITXLAN4__A	Conduct complex workplace oral communication in a language other than English
SITXLAN5__A	Read and write workplace information in a language other than English
SITXLAN6__A	Read and write workplace documents in a language other than English

Management and Leadership
SITXMGT002A	Develop and implement operational plans
SITXMGT004A	Develop and implement a business plan
SITXMGT006A	Establish and conduct business relationships

Merchandising
SIRXMER001A	Merchandise products

Marketing and Public Relations
SITXMPR003A	Plan and implement sales activities
SITXMPR004A	Coordinate marketing activities

Occupational Health and Safety
SITXOHS003B	Identify hazards, and assess and control safety risks

Quality and Innovation
SITXQUA001A	Contribute to workplace improvements
SITXQUA002A	Originate and develop a concept
SIRXQUA001A	Develop innovative ideas at work

Risk Management and Security
CPPSEC2012A	Monitor and control individual and crowd behaviour
CPPSEC3018A	Provide for the safety of persons at risk
SIRXRSK001A	Minimise theft
SITXCCS305A	Provide lost and found facility

Sales
SIRXSLS001A	Sell products and services
SIRXSLS002A	Advise on products and services

Working in Industry - Hospitality
SITHIND001B	Develop and update hospitality industry knowledge

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Caterer in small catering operation

SITHCCC010A Select, prepare and cook poultry

SITHCCC011A Select, prepare and cook seafood

SITHCCC012A Select, prepare and cook meat

SITHCCC038B Plan catering for an event or function

SITHCCC039B Prepare tenders for catering contracts

SITHCCC040A Design menus to meet market needs

SITXENV001A Participate in environmentally sustainable work practices

SITXMGT002A Develop and implement operational plans

SITXMGT006A Establish and conduct business relationships

Catering supervisor in a hospital or aged care facility

SITHCCC029A Prepare foods according to dietary and cultural needs

SITHCCC036B Select catering systems

SITHCCC037C Manage facilities associated with commercial catering contracts

SITHCCC038B Plan catering for an event or function

SITHCCC039B Prepare tenders for catering contracts

SITXFIN005A Prepare and monitor budgets

SITXHRM006A Monitor staff performance

SITXMGT002A Develop and implement operational plans

SITXMGT006A Establish and conduct business relationships

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