SIT40422
Certificate IV in Hospitality
(Direct entry)
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Work-based delivery
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2 years
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$6,000
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Award issued by Tactical Training Group - National Registration Code: 91054
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Overview
Elevate your hospitality career to new heights with the SIT40422 Certificate IV in Hospitality.
The hospitality industry is a dynamic and ever-evolving field, and leadership skills are in high demand. The Certificate IV in Hospitality (Supervision and Leadership) empowers you to embrace a team leader role within this exciting industry. Whether you're currently employed in hospitality or aspire to lead a team in the future, this course will provide you with the tools and expertise to excel in a supervisory capacity.
With this qualification, you'll have the edge needed to progress in your hospitality career. From restaurant and hotel management to event coordination and catering, your leadership skills will be sought after in a wide variety of job roles. This program not only enhances your knowledge of hospitality operations but also equips you with the ability to inspire and guide your colleagues towards excellence.
Throughout this program, you'll delve deep into advanced hospitality topics, including team leadership, customer service excellence, financial management, and risk assessment. You'll gain practical experience in supervisory roles, honing your decision-making and problem-solving abilities. Our focus on leadership development ensures that you not only meet industry standards but also become a driving force within your team and organisation.
Subsidised training
This course is subsidised in the states of ACT, NSW and QLD.
To identify the specific entry requirements for your state or territory and determine if subsidised training is available to you, please contact Allara Learning on 1300 772 724.
Who is this course for?
This program is designed for industry professionals who are ready to take the next step in their journey, enhancing their skills, knowledge, and leadership capabilities. By gaining this qualification, you not only expand your horizons within the vibrant hospitality sector but also open doors to a world of diverse career opportunities where you'll guide and inspire others to excel.
This qualification is suitable for a traineeship pathway.
Course plan
Responsible services
Responsible services covers the skills and knowledge required to responsibly sell, serve or supply alcohol and provide the service of gambling within a hospitality establishment.
Responsible service of alcohol practices must be undertaken wherever alcohol is sold, served or supplied, including where alcohol samples are served during on-site product tastings. This unit therefore applies to any workplace where alcohol is sold, served or supplied, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.
Responsible gambling services must be provided wherever gambling activities are undertaken. In the hospitality industry, the gambling environment is usually referred to as the gaming area and is provided in a range of venues, such as hotels, motels, clubs, pubs and casinos. This covers the major forms of gambling are wagering (racing and sport) and gaming (gaming machines, table games, Keno and lotteries). Both forms of gambling are relevant to the hospitality industry.
Units of competency addressed:
Food safety supervision
Learn and develop the skills and knowledge required to create a food safety program designed to prevent contamination of food that might cause food-borne illnesses. This includes designing processes for handling food safely during the storage, preparation, display, service, transport and disposal of food, and identifying and controlling food hazards.
Units of competency addressed:
Stock control management
Learn and develop the skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase. Gain the ability to process stock orders, maintain stock levels, manage stocktakes, maintain documents that relate to the administration of stock, and store stock (including perishable supplies) in optimum conditions to minimise losses and wastage, and avoid food contamination.
Units of competency addressed:
Manage and monitor WHS
Learn and develop the skills and knowledge required to implement and monitor predetermined work health and safety practices to ensure a safe workplace, including the ability coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. Learn to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
Units of competency addressed:
Bar operations
Bar Operations is designed to equip you with the necessary skills to efficiently manage a bar and deliver exceptional customer service. The subject covers all aspects of bar preparation, including setup and organisation, taking drink orders, and employing upselling, cross-selling, and suggestive selling techniques to enhance revenue opportunities. You will learn the art of mixing and serving a variety of alcoholic and non-alcoholic beverages while ensuring compliance with responsible service of alcohol regulations. Additionally, the subject covers efficient bar closing procedures. Through practical exercises and real-world scenarios, you will gain the hands-on experience needed to excel in the dynamic and competitive bar industry.
Units of competency addressed:
Food and beverage service
The food and beverage service subject aims to provide you with the necessary skills and knowledge to deliver exceptional table service of food and beverage in upscale dining establishments. You will learn high-order service techniques to prepare the restaurant for the service period, offer expert food and beverage advice to customers, and proficiently serve and clear food and drinks focussing on the nuances and standards required in fine-dining or à la carte settings. Learning outcomes also encompass completing end-of-service tasks to ensure a seamless dining experience.
Units of competency addressed:
Hospitality industry skills and knowledge
In this subject you will develop the skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods. Build your capability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. A service period incorporates preparation, service and end of service tasks.
Units of competency addressed:
Customer service experience
Learn and develop the skills and knowledge required to provide professional and personalised customer service experiences. Gain the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints.
Units of competency addressed:
Team management
Learn and develop the skills and knowledge required to effectively lead, support and manage team members and their performance, and encourage their commitment to the organisation.
Gain the ability to manage diversity in the workplace, by implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace. Learn to effectively resolve complaints and disputes with customers and colleagues using conflict resolution techniques and communication skills.
Units of competency addressed:
Manage work operations
Learn and develop the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans. Learn to oversee and monitor the quality of day-to-day work, including the ability to communicate effectively with team members, plan and organise rostering to support operational functions, and solve problems.
Units of competency addressed:
Manage budgets
Learn and develop the skills and knowledge required to take responsibility for budget management where others may have developed the budget, including the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
Units of competency addressed:
Learning outcomes
Along with general employability skills, this course aims to provide participants with a wide range of hospitality supervisory and leadership skills, including;
- Food safety supervision
- Stock control management
- Customer service
- Hospitality industry skills
- People management
- Coaching skills
- Rostering staff
- Managing and monitoring WHS
- Managing budgets
- Sustainable work practices
- Work operations and operational plans
National recognition
Upon successful completion of the training and assessment, you will receive the SIT40422 Certificate IV in Hospitality qualification. This qualification holds national recognition and is valued by industry and educational institutions, both in Australia and globally.
Meet our team
Frequently Asked Questions
This course has a standard fee of $6,000. Contact our client relations team to discuss available payment options.
You may be able to access government subsidises to support the costs of training. If accessing subsidies for training a co-contribution fee may apply.
Please select your state or territory from the options below to view the co-contribution fees for subsidised training:
This course is a work-based course. This means you will complete the development of knowledge and skills through on-the-job learning and complete assessments within your workplace.
An Allara Learning training facilitator will conduct workplace visits on an agreed schedule and to conduct training and assessment. You will be required to complete a series of assessment tasks in between each workplace visit.
Through Allara Learning’s Student Portal you will be able to:
- Access your learning materials and assessments
- Undertake and complete assessments
- Contact your trainers and assessors
- Receive feedback on your assessment outcomes
The duration for the course is 12 to 24 months. To complete the course in this timeframe, you will need to attend each of the scheduled workshops and complete the on-the-job learning tasks. The time taken to complete your course will depend on your level of already attained skills and knowledge.
Education entry requirements
There are no formal entry requirements for this qualification.
Subsidised training
Some states and territories have specified entry requirements for participants accessing subsidised training.
To identify the specific entry requirements for your state or territory and determine if subsidised training is available, please contact our client relations team.
English language requirements
To enrol in this course, you must have a level of proficiency in English language, literacy and numeracy, allowing you to engage in the course materials and content, and ensuring you can undertake the variety of assessments. You will be required to complete a Language, Literacy and Numeracy (LLN) assessment at the time of application to assess your English language level.
Physical requirements
Students will participate in practical kitchen activities that reflect the demands of a commercial kitchen. To ensure a safe and effective learning environment students require the ability to:
- Stand for extended periods: Hospitality service environments involve standing for much of a shift.
- Lift and carry moderate weights: This may include items typically found in dining room, bar, or accommodation service environments (e.g., up to 10-15 kg with appropriate manual handling techniques).
- Perform repetitive tasks: Many tasks involve repetitive hand and arm movements (e.g., typing, cleaning, food and beverage service).
- Work in varied temperatures: Some hospitality environments can involve working in both hot (e.g., near ovens, stovetops) and cold (e.g., cool rooms, freezers) environments.
- Communicate effectively: Both verbally and non-verbally, to ensure clear instructions and safe teamwork in a busy environment.
- Maintain personal hygiene standards: Adhering to strict food safety and hygiene regulations, including appropriate grooming and wearing of required Personal Protective Equipment (PPE) such as non-slip footwear.
Commitment to Inclusion
We are committed to providing a supportive and inclusive learning environment. If you have a disability, medical condition, or require any adjustments to meet these inherent requirements, we encourage you to discuss this with our student support services prior to or during enrolment. We will work with you to explore reasonable adjustments and support options to facilitate your participation and successful completion of the training.
Government subsidised training
Government subsidised training can potentially reduce the amount of course fees payable for your enrolment and may be available in the ACT, NSW and QLD. Eligibility criteria apply.
Payment plans
You may request to make payment of your course fees applicable to your enrolment (whether government subsidised or fee-for-service) via a payment plan.
Contact our student support team to see if you qualify for government funded training or to arrange a payment plan.
Yes, this is a work-based course and employment is essential for you to complete the required learning and assessment tasks.
Workplace-oriented projects are a fundamental assessment approach for this course. As such, having access to a workplace environment, either through paid employment or work-experience will benefit your personal development.
If you do not have access to a real workplace environment, the course may be completed using our simulated workplace.
Discuss which approach best suits your personal situation with your trainer and assessor.
Yes, the SIT40422 Certificate IV in Hospitality is an approved qualification for a Traineeship pathway. This means you may be able to complete your training while gaining valuable on-the-job experience and potentially access government funding or incentives.
To discuss eligibility, enrolment processes, and how an apprenticeship works with this qualification, please contact our dedicated student support team. They can provide comprehensive guidance tailored to your situation.
Learning resources
To successfully engage with your course materials and assessments, you'll need reliable access to:
- A computer or tablet with a stable internet connection.
- Office software such as Microsoft Office, G Suite, or an equivalent suite, for creating and managing documents.
- A printer and scanner for some assessment tasks and projects.
Hospitality Service Environment
This qualification requires practical application within a suitable commercial setting. Depending on the final selection of elective units of competency, your workplace must:
- Be a fully equipped hospitality service environment such restaurant, bar, hotel or other relevant environment.
- Be equipped with a wide range of commercial equipment (both small and large).
- Have access to a broad range of workplace policies, procedures, forms and other documents.
Please contact our student support team for assessment and guidance on the workplace environment needed for the qualification and selection of units of competency.
At Allara Learning, we're committed to supporting you every step of the way. While undertaking training with us, you'll have access to a range of comprehensive support services designed to help you succeed and thrive.
Our support includes:
- Academic and Learning Support: Get assistance with course content, assessment strategies, and effective study techniques to master your learning.
- Language, Literacy, and Numeracy (LLN) Support: We provide tailored help to ensure you have the foundational skills needed to confidently engage with your training.
- Wellbeing and External Support Services: Your mental health and overall wellbeing are important. We offer support to help you navigate challenges, and we can connect you with external professional services and counselling resources if needed.
- Peer Networks: Connect with fellow students to share experiences, collaborate on learning, and build a supportive community.
For full details on all available support services and how they align with our commitment to access, equity, and your successful enrolment, we recommend reviewing our Participant Handbook and our Access, Equity and Enrolment Policy. You can find these, along with our Training and Assessment Policy and Procedure, on our website.
Yes, this course leads to a nationally recognised qualification.
Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT40422 Certificate IV in Hospitality.
Tactical Training Group Pty Ltd, RTO ID 91054 is responsible for the quality of the training and assessment in compliance with the Standards for RTOs 2025 and for the issuance of the AQF certification documentation.
This course aids in developing skills and knowledge to become a quality workplace leader within a hospitality services environment paving the way for the opportunity to work as a Restaurant Supervisor, Duty manager, Sous, Head, or Executive chef or other team leader or supervisory level role.
Completing this course can enhance your career growth potential.
Yes, skills and qualifications you already have may count towards your qualification.
Contact our client relations team to enquire and/or apply for RPL.