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 - RTO 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.
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.
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 Relationship 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
No physical requirements apply to this course.
Government subsidised training may available through traineeships and apprenticeships in:
- ACT
- NSW
- QLD
Contact our client relations team to see if you qualify for government funded support.
You may complete payment of your course fees via a payment plan.
Yes, this is a work-based course and employment is essential for you to complete the required learning and assessment tasks.
Yes, this course is eligible for a traineeship pathway.
Contact our client relations team for more details.
To access learning and assessment materials, you will need to have access to a computer or tablet with internet access.
Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed.
Some assessment tasks and projects may require access to a printer and scanner.
Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:
- Academic and learning support
- Language, literacy and numeracy support
- External support and counselling services
- Peer networks
For more information please see the Participant Handbook.
We recommend that you read the Participant Handbook prior to enrolling with us.
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, 2015 and for the issuance of the AQF certification documentation.
This course is aids in developing skills and knowledge to become a quality workplace leader within a commercial kitchen environment paving the way for the opportunity to work as a Sous, Head, or Executive chef.
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.