Qualification Outline
22/07/2026 7:06 AM AWST
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Certificate IV in Hospitality (Catering Operations)
Certificate IV in Hospitality (Catering Operations)
SIT40607
S616
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 01/01/2011 | Current | Approved |
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.
Schedule
Packaging Rules
To achieve a Certificate IV in Hospitality (Catering Operations), 38 units must be completed:All 29 core units plus
9 elective units
A minimum of 6 elective units must be selected from the list in the SIT40607 qualification and the remaining 3 electives may be selected from any endorsed Training Package. A maximum of 1 Languages other than English unit may be counted as an elective within this qualification.
In all cases, electives must be relevant to the job outcome, local industry requirements and the qualification level.
1. Core Units
All 29 core units to be completed
2. Elective Units
9 elective units to be completed
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| C9253 | HLTFA301B | Apply first aid | 20 | Unit of competency |
| S6381 | SITHCCC040A | Design menus to meet market needs | 30 | Unit of competency |
| S6720 | SITXMGT002A | Develop and implement operational plans | 50 | Unit of competency |
| S6724 | SITXMGT006A | Establish and conduct business relationships | 40 | Unit of competency |
| WA605 | SITHCCC038B | Plan catering for an event or function | 36 | Unit of competency |
| WB947 | SITHCCC039B | Prepare tenders for catering contracts | 30 | Unit of competency |
| S6353 | SITHCCC012A | Select, prepare and cook meat | 40 | Unit of competency |
| S6351 | SITHCCC010A | Select, prepare and cook poultry | 32 | Unit of competency |
| S6352 | SITHCCC011A | Select, prepare and cook seafood | 32 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E264 | THH42502 | Certificate IV in Hospitality (Catering Operations) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| J447 | SIT40612 | Certificate IV in Catering Operations | Qualification |
VET Info Notes
1. This is only a model training program created in STARS on 18/08/2009 by VET Teaching & Learning, Dept of Education & Training.
Entry Requirements
Not applicable.
Traineeships and Apprenticeships
