Certificate IV in Hospitality

This course builds on the skills gained in the Certificate III qualification and further develops skills and knowledge required for supervisory positions. Graduates of this program may gain employment as pastry cooks and supervisory roles.

Duration

50 weeks (CRICOS Duration 62 weeks)

Work Based Training

400 hours of work based training is provided as part of this course. This work based training will be conducted off campus with our industry partners in the same state as your course.

Locations

Adelaide, Brisbane, Melbourne and Sydney

Course Structure

Unit Code Unit of Competency Unit Code Unit of Competency Unit Code Unit of Competency Unit Code Unit of Competency Unit Code Unit of Competency

Stage 1
SITXOHS002A	Follow workplace hygiene procedures
SITHCCC003B	Receive and store kitchen supplies
SITHFAB009A	Provide responsible service of alcohol
SITXCOM001A	Work with colleagues and customers
SITXCOM002A	Work in a socially diverse environment
SITXFSA001A	Implement food safety procedures
SITXHRM001A	Coach others in job skills
SITXCOM003A	Deal with conflict situations
SITXINV001A	Receive and store stock
SITXOHS001B	Follow health, safety and security procedures

Stage 2
SITHFAB001C	Clean and tidy bar areas
SITHFAB003A	Serve food and beverage to customers
SITXCCS002A	Provide quality customer service
SITXFIN001A	Process financial transactions
SITHIND001B	Develop and update hospitality industry knowledge

Stage 3
SITHIND003A	Provide and coordinate hospitality service

Stage 4
SITXFIN003A	Interpret financial information
SITXFIN004A	Manage finances within a budget
SITXHRM005A	Lead and manage people
SITXINV002A	Control and order stock
SITXMGT001A	Monitor work operations
SITXOHS004A	Implement and monitor workplace health, safety and security practices
SITHFAB002C	Operate a bar
SITHFAB015A	Prepare and serve cocktails
SITHFAB004A	Provide food and beverage service

Stage 5
SITHFAB021A	Provide and coordinate food and beverage service

Mode of Study

This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.

Delivery Methods

This course includes a variety of delivery methods:

Demonstrations
Classroom Instructions
Practical Activity in a Commercial Workplace
Group Work
Practical Tasks
Projects or Case Studies
Guest speakers
One-to-one mentoring
Debates
Work based research tasks
Workshops
Computer based tasks

The Next Step

Upon successfully completion of this qualification, students will be eligible to apply for entry into the Diploma of Hospitality program.

Back to Carrick Education

To enrol and find out course fees, intake dates, entry requirements and more details about courses and the Institute please click on the Enquiry button and complete our form and one of our staff member will get back to you very soon.