Course Type:
Accredited Course
Study Mode:
Online (With on-campus workshops)
1–2 years
Starting Date:
Start anytime
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Course Overview

Want to get a step ahead in the hospitality industry? Become a skilled operator using a broad range of hospitality skills in customer service, sales and industry operations with the Certificate IV in Hospitality.

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.

And when you complete this course, you’ll be able to take on many higher-level roles in the hospitality industry, like:

  • Bar Supervisor or Team Leader
  • Concierge
  • 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

But what if you want to take your career even further? You can! You’ll be eligible to study a Diploma of Hospitality Management, or an Advanced Diploma of Hospitality Management (not on offer at TAFE Gippsland). Both courses will enhance your employment opportunities and give you more specialised skills in the hospitality industry.

Take the next step into leadership with your Certificate IV in Hospitality and set yourself up for a varied, fun an exciting career!


  • Online scheduled Group sessions via zoom webinar every Monday 9:00am-12:00pm.
  • Self directed Learning required on remaining week days, flexible times, to completes assessments.
  • Some on-campus  workshops may be required for students to attend

Qualifications and Recognition

Upon successful completion of this course students will be eligible to receive the Certificate IV in Hospitality.

Career Opportunities

This qualification provides a pathway to work as;

  • bar supervisor or team leader
  • concierge
  • 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

Further Information

Course and Entry Requirements

Entry Requirements

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.

Covid–19 Vaccination
All students required to attend on-site learning must be fully vaccinated in line with TAFE Gippsland’s COVID-19 Vaccination Policy. Exceptions apply for valid medical reasons and students studying secondary school subjects.


Not Applicable

Online requirement

  • Students will require access to a computer and internet and must have intermediate computing skills


Course Cost

VET Student Loans

Not Applicable for this course

Help with Fees

Specialist Course Information

Specialist Course Information



If 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

Not Applicable

Material and Equipment supplied by students

Not Applicable

Student Services

Support 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 Learning

Many TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.

Course Structure

Course Modules

Unit Code

Unit Description


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


Manage conflict


Interpret financial information


Manage finances within a budget


Use hygienic practices for food safety


Coach others in job skills


Lead and manage people


Purchase goods


Control stock


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.