Certificate IV in Hospitality

This course is for people who want to work in the hospitality industry at a supervisory level or people already working in the hospitality industry who wish to develop a broad range of management skills that are required to operate successfully within the complex and diverse hospitality industry.

Students also develop hospitality operational skills and are introduced to basic management skills. The structure of the course includes practical skills training and basic financial and management training.

Entry requirements

There are no entry requirements for this qualification. The Liquor and Gaming Regulation requires students to be 18 years of age or older if they are undertaking units that involve the service of alcohol and/or gaming operations.

Career opportunities/vocational outcomes

Include but not limited to restaurant supervisor, bar team leader, function coordinator and front office supervisor.

Program Articulation
 
Students who successfully complete this course can get advanced standing in a range of other certificate IV level qualifications including those within in the Tourism, Hospitality and Events package and are able to gain articulation into SIT50307 Diploma of Hospitality.

Program Duration

Full Time: 12 months    Part Time: 24 months

N.B. Face to face and correspondence courses can be tailored to an individual or group’s specific needs and requirements. AA has options available for this course to be delivered in a shorter time period without compromising the quality of learning, or the value of the qualification. Contact AA now to find out how to enrol in this course with a delivery and duration option that suits you best.
 
Course Commencement

Courses commence in February, April, July and September each year for full time and part time applicants.

Delivery Methods

This course is delivered through face to face classroom learning or by correspondence.

Assessment Methods

Students may be required to sit written and oral exams, participate in practical activities, complete assignments, presentations, vocational projects and role plays.

Students undertaking a course as part of a work based traineeship will be assessed in the workplace.

Recognition of Prior Learning
 
Participants with previous training and/or experience may apply for RPL. Participants, who have completed courses with equivalent / matching learning outcomes, will be granted credit transfer.

Accreditation
 
Qualifications granted by Australian Academy are accredited by the Queensland Government through the Department of Education, Training and the Arts. This program is nationally recognised under the Australian Quality Training Framework (AQTF). National Training Provider No: 31716

Course Structure

To achieve a Certificate IV in Hospitality, the qualification packaging rules requires completion of 26 units:

• all 14 core units
• 12 elective units:
• a minimum of 8 elective units must be selected from the Training package suggested units
• the remaining 4 elective units 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 selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

This course meets the requirements for the Tourism, Hospitality and Events Training Package (SIT07) qualification SIT40307 Certificate IV in Hospitality.

CORE UNITS
Unit Code	Unit Name
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
SITXHRM001A	Coach others in job skills
SITXHRM005A	Lead and manage people
SITXINV001A	Receive and store stock
SITXINV002A	Control and order stock
SITXMGT001A	Monitor work operations
SITXOHS001A	Follow health, safety and security procedures
SITXOHS002A	Follow workplace hygiene procedures
SITXOHS004A	Implement and monitor workplace health, safety and security practices
ELECTIVE UNITS
SIRXCCS001A	Apply point-of-sale handling procedures
SITXCOM004A	Communicate on the telephone
SITXCOM005A	Make presentations
SITXEVT005A	Organise in- house events or functions
SITXFIN004A	Manage finances within a budget
BSBADM408A	Prepare financial reports
SITHFAB009A	Provide responsible service of alcohol
SITHFAB010A	Prepare and serve non-alcoholic beverages
SITHFAB011A	Develop and update food and beverage knowledge
SITHFAB012A	Prepare and serve espresso coffee
SITHFAB016A	Plan and monitor espresso coffee service
SITHGAM006A	Provide responsible gambling services
SITXHRM002A	Recruit, select and induct staff
SITXHRM003A	Roster Staff