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The Certificate IV in Hospitality is a level up in the industry. You’ll become a skilled operator, using a broad range of hospitality skills in customer service, sales and industry operations. This qualification will prepare you for a career as a bar supervisor, team leader, concierge, duty manager, front office supervisor, shift manager, and so much more.
You’ll be able to take on additional responsibilities in your workplace after completing this qualification as you learn to use your knowledge and discretion to solve non-routine problems. Take the next step into leadership with your Certificate IV in Hospitality.
This course is delivered with a combination of online and on campus workshops.
TimesNo class attendance is required, students will be required to work self paced with all online content and assessments with the addition of facilitation via trainer.
Qualifications and RecognitionUpon successful completion of this course students will be eligible to receive the Certificate IV in Hospitality.
This qualification provides a pathway to work as;
- bar supervisor or team leader
- duty manager
- food and beverage supervisor or team leader
- front office supervisor or team leader
- housekeeping supervisor or team leader
- gaming supervisor or team leader
- shift manager
Opportunities for Further Study
- SIT50416 Diploma of Hospitality Management
- SIT60316 Advanced Diploma of Hospitality Management
Mandatory entry requirements
- Learners must be 18 years of age to enable them to work behind an operational bar in industry.
- For each Learner enrolling in a vocational qualification, regardless of eligible or ineligible status under the Victorian Training Guarantee, TAFE Gippsland will conduct a Pre-Training Review of current competencies (including literacy and numeracy skills) prior to commencement in training.
The Pre-Training Review will:
- identify any competencies previously acquired (Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or Credit Transfer);
ascertain the most appropriate qualification for that Learner to enrol in, including consideration of the likely job outcomes from the development of new competencies and skills; and
- ascertain that the proposed learning strategies and materials are appropriate for that individual.
When the Pre-Training Review identifies that a Learner may not have the Foundation skills required, the Learner will be referred to an Australian Core Skills Framework (ACSF) specialist for an assessment against ACSF core skills of learning, reading, writing, oral communication and numeracy.
When a gap exists between the Learner’s assessed ACSF level and the ACSF levels required within the vocational qualification (whether in any one, or a combination, of ACSF-assessed skills), TAFE Gippsland will recommend appropriate strategies for the Learner.
Recommended entry requirements
- It is recommended that the learner has worked within industry for a minimum of 12 months, or completed a certificate II or III in Hospitality or commercial cookery.
Limitations to entry
- Learners must have access to a computer, internet access and software such as word and excel.
- Please note that computers and internet are available through TAFE Gippsland Library during business hours.
- Students will require access to a computer and internet and must have intermediate computing skills
Specialist Course Information
PlacementIf the learner is currently working in industry, then no work placement is required. They may be assessed in their current workplace. If the learner is not working in industry, Work experience will need to be arranged for 8 days. Placement is arranged by: Student
Pathway to Industry Licence
Material and Equipment supplied by students
Student ServicesSupport is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.
Recognition of Prior LearningMany TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.
Provide responsible service of alcohol
Manage diversity in the workplace
Operate a bar
Prepare and serve non-alcoholic beverages
Prepare and serve espresso coffee
Serve food and beverage
Provide table service of food and beverage
Plan and monitor espresso coffee service
Work effectively in hospitality service
Enhance customer service experiences
Interpret financial information
Manage finances within a budget
Use hygienic practices for food safety
Coach others in job skills
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
Assessment is competency based. A range of assessment methods will be used, including written assignments, practical tasks, group discussion, group tasks and written/practical assessments.
Assessment will be incorporated into the workplace for students currently employed in industry.