Course Outline
| Course code | SIT40422 - Certificate IV in Hospitality (Release 1) |
| Course duration | 6 to 12 Months |
| Study mode | Classroom & Self-Paced Training with Practical Placement |
| Fees | Government Funded |
Course details
Because it combines classroom learning with practical placement, actual course duration is from 6 to 12 months long. 18 weeks of classroom learning takes place at CHTs advanced training facilities on Elizabeth Street, Melbourne. Classroom learning is limited to only two days a week, but learners will also need to make time for self-paced learning of up to 14 hours each week.
A period of practical placement follows the 18 weeks of classroom learning. Learners will need to work a minimum of 36 5-hour shifts in the industry. This usually means one shift per week, but learners and employers can mutually agree to adjust the frequency, which would alter the overall course duration.
At Complete Hospitality Training, we believe the best way to learn new skills is through hands-on learning. The course structure allows learners to safely develop and master their skills in a simulated work environment. With the practical placement part allowing them to apply these skills in the workplace.
Classroom training
Classroom training for our Certificate IV in Hospitality course is from 9am to 5pm, two days a week for 18 weeks. The curriculum is structured to provide learners with all the necessary knowledge and practical skills necessary for working in the hospitality industry. It includes:
- Comprehensive bar operations training
- Standard opening and closing procedures
- Cellar operations
- How to connect and bank kegs
- Cleaning and maintenance procedures
- Bar room troubleshooting
- Safety requirements
- Beer pouring & cocktail making
- Tray carrying
- Beer, wine, spirit, and liqueur knowledge, including how to work with and taste real products
- Barista coffee making & latté art
- Essential and advanced customer service skills
- All components of food and beverage service
- How to lead and manage people
- Financial and operational foundations of hospitality venues
Once learners have completed their classroom training, they are ready for the practical placement stage of the Certificate IV in Hospitality course.
Practical placement
The practical placement component of the course happens only after classroom training has been completed. It requires each learner to complete up to 36 practical shifts of at least 5 hours each. These shifts can be completed either as paid employment in a relevant position, or as unpaid work experience. They do not need to all be with a single employer.
The practical placement will:
- give learners real industry and workplace experience
- help learners develop their skills further
- allow learners to apply what they learnt in class
- allow learners to be assessed on units of competency
- provide employment and networking opportunities
Course Outcomes
Learners who successfully complete the Certificate IV in Hospitality will be equipped with bartending, coffee making, and food and beverage service skills. They will also be competent as food safety supervisors and hold a valid Responsible Service of Alcohol (RSA) certificate. They will have developed the leadership skills necessary for managing and leading others in a business, along with foundational financial and operational skills and knowledge for running a hospitality venue.
The course is structured to continuously build learners skills, helping them develop confidence and professionalism. This is done by giving learners multiple opportunities for repeated practice of practical skills both in the classroom and an actual hospitality business. The confidence and skills CHT learners gain allows them to work independently—or with limited guidance—using their own judgement when it comes to solving non-routine issues in their workplace.
Fees and Government Funding
| Tuition Fees (GST Exempt) | Cost |
|---|---|
| Full Fee | $3995 |
| Government Funded* | $0 |
| Concession | $0 |
* See our Fee Schedule for full details of our fee structure.
* This training is delivered with Victorian and Commonwealth Government funding.
Units
| Name | Code | Type |
|---|---|---|
| Provide responsible service of alcohol | SITHFAB021 | Elective |
| Operate a bar | SITHFAB023 | Elective |
| Prepare and serve espresso coffee | SITHFAB025 | Elective |
| Serve food and beverage | SITHFAB027 | Elective |
| Prepare and serve cocktails | SITHFAB030 | Elective |
| Provide advice on beers, spirits and liqueurs | SITHFAB031 | Elective |
| Provide advice on Australian wines | SITHFAB032 | Elective |
| Provide table service of food and beverage | SITHFAB034 | Elective |
| Plan and monitor espresso coffee service | SITHFAB038 | Elective |
| Use a computerised booking system | SITXCCS017 | Elective |
| Use hygienic practices for food safety | SITXFSA005 | Elective |
| Participate in safe food handling practices | SITXFSA006 | Elective |
| Work effectively in hospitality service | SITHIND008 | Core |
| Enhance customer service experiences | SITXCCS015 | Core |
| Manage conflict | SITXCOM010 | Core |
| Manage finances within a budget | SITXFIN009 | Core |
| Coach others in job skills | SITXHRM007 | Core |
| Roster staff | SITXHRM008 | Core |
| Lead and manage people | SITXHRM009 | Core |
| Monitor work operations | SITXMGT004 | Core |
| Implement and monitor work health and safety practices | SITXWHS007 | Core |
Enrolment
To enrol in the Certificate IV in hospitality please call Linda on 0412 381 639.
- This Training is delivered with Victorian and Commonwealth Government Funding.
- See our Fee Schedule for full details of our fee structure.
- Download the current CHT Course Guide for domestic students.
- Persons with disabilities are encouraged to apply.
