Certificate IV in Hospitality

Course code SIT40416 (Release 1)
Course duration 6 to 12 Months
Study mode Classroom & Practical Placement & Self-Paced Training
Fees Government Funded

 

Outline

Course runs for 2 days per week for 18 weeks, then practical placement for up to 36 weeks (minimum 4 hours per shift). Topics covered include:

  • RSA certificate (Melbourne)
  • Food handling certificate
  • Food safety supervisor certificate
  • Cocktail bartending skills
  • Barista coffee skills
  • Restaurant waiting skills
  • Beer, spirit, liqueur and wine knowledge, including tasting techniques
  • Leadership, management and operational skills in the hospitality context
  • First aid certificate

36 guaranteed training shifts with Australia’s leading hospitality employer throughout the Melbourne Metro area.

Course

The course is delivered over a period of 6 to 12 months. The first 18 weeks of the course are delivered on campus in our state of the art training facilities located at 28 Elizabeth St, Melbourne 3000.

Upon satisfactory completion of the first 18 weeks, learners will be provided with practical placement in the industry where they will be required to complete a minimum of 36 shifts, usually at the rate of one shift per week. Due to the competency based nature of the course, the frequency of shifts may be altered if mutually agreed to by all parties. Such a change may also alter the delivery period of the qualification.

Learners may be required to undertake some self-paced learning/homework, which on average will be 3-4 hours per week.

The program is fun, hands-on and ensures the safety of learners, allowing them to develop their skills in our safe simulated working environment before applying and consolidating their skills in the workplace. CHT Melbourne embraces a hands-on philosophy to training, as we believe the only way for you to learn how to do something is to do it yourself.

Classroom training

The first 18 weeks of the Certificate IV runs for 2 days per week, from 9am- 4pm. At different points in the year, we may also offer part-time weekend and evening options for this stage of the qualification.

The classroom curriculum includes all of the resources and practical, hands-on training necessary to find work in the hospitality industry, including comprehensive training in:

  • All bar operations
  • Opening and closing procedures
  • Cellar operations
  • Connecting and banking kegs
  • Cleaning and maintenance
  • Barroom troubleshooting
  • Safety requirements
  • Beer pouring
  • Tray carrying
  • Cocktail making
  • Beer, wine, spirit and liqueur knowledge, including working with and tasting real products
  • Barista coffee making
  • Latté art
  • Advanced customer service skills
  • All aspects of food and beverage service
  • Leadership and management of people
  • Financial and operational foundations of hospitality venues
  • First aid

Once this is completed, students progress to the practical placement stage of the qualification.

Practical placement

All students who successfully complete the 18 week classroom component will be provided with 36 training shifts with an employer in the hospitality industry. Each shift will be a minimum of 4 hours.

Practical placements provide students with:

  • industry and workplace experience
  • enhanced skills development
  • opportunities for practical application of industry knowledge
  • assessment of units of competency
  • enhanced employment and networking opportunities

These shifts provide students with a variety of opportunities to be able to apply their skills and gain some real-world experiences, in addition to completing the formal workplace assessment elements of the qualification.

Outcomes

Graduates who complete their Certificate IV will be competent in the responsible service of alcohol, food safety supervisor, and first aid certificates, to go with their well-developed bartending, coffee making and food and beverage service skills. They will have the leadership skills to manage and lead others within a business, along with a grounding in the financial and operational foundations of running a leading hospitality venue.

The course structure allows for repeated practice of practical skills, continually building on existing skills to help develop both confidence and professionalism. The confidence and skills our graduates attain will allow them to operate independently or with limited guidance from others, and use their discretion to solve non-routine problems in the workplace.

Cost

The total course cost for government funded eligible students is $395 ($79 for eligible concession card holders), or $3995 Fee for Service.

 

Units of Competence:

SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXFIN003 Manage finances within a budget
SITXFIN001 Process financial transactions
SITXWHS003 Implement and monitor work health and safety practices
SITXCCS007 Enhance customer service experiences
SITHFAB007 Serve food and beverage
SITHFAB012 Provide advice on Australian wines
SITHFAB013 Provide advice on imported wines
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB010 Prepare and serve cocktails
SITHFAB011 Provide advice on beers, spirits and liqueurs
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITHFAB005 Prepare and serve espresso coffee
SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXHRM001 Coach others in job skills
HLTAID003 Provide first aid
SITHIND004 Work effectively in hospitality service

 

To book in:
Please contact our friendly reception staff to confirm your place today