Certificate IV in Hospitality

Course code SIT40416 (Release 1)
Course duration 6 – 12 Months
Study mode Classroom & Workplace & Self-Paced Training
Fees Government Funded

Outline

Course runs for 2 days per week for 18 weeks, then work placement for up to 36 weeks (minimum 4 hours per shift). Topics covered include:

  • RSA certificate (Melbourne)
  • Food handling certificate
  • Food safety supervisor certificate
  • Cocktail bartending skills
  • Barista coffee skills
  • Restaurant waiting skills
  • Beer, spirit, liqueur and wine knowledge, including tasting techniques
  • Leadership, management and operational skills in the hospitality context
  • First aid certificate

36 guaranteed training shifts with Australia’s leading hospitality employer throughout the Melbourne Metro area.

Course

The course is delivered over a period of 12 months. The first 18 weeks of the course are delivered in-house in our state of the art training facilities located at 28 Elizabeth St, Melbourne 3000.

Upon satisfactory completion of the first 18 weeks, learners will be provided with a placement in the industry where they will be required to complete a minimum of 36 shifts, usually at the rate of one shift per week. Due to the competency based nature of the course, the frequency of shifts may be altered if mutually agreed to by all parties. Such a change may also alter the delivery period of the qualification.

Learners may be required to undertake some self-paced learning/homework, which on average will be 3-4 hours per week.

The program is fun, hands-on and ensures the safety of learners, allowing them to develop their skills in our safe simulated working environment before applying and consolidating their skills in the workplace. CHT Melbourne embraces a hands-on philosophy to training, as we believe the only way for you to learn how to do something is to do it yourself.

Classroom training

The first 18 weeks of the Certificate IV runs for 2 days per week, from 9am- 4pm. At different points in the year, we may also offer part-time weekend and evening options for this stage of the qualification.

The classroom curriculum includes all of the resources and practical, hands-on training necessary to find work in the hospitality industry, including comprehensive training in:

  • All bar operations
  • Opening and closing procedures
  • Cellar operations
  • Connecting and banking kegs
  • Cleaning and maintenance
  • Barroom troubleshooting
  • Safety requirements
  • Beer pouring
  • Tray carrying
  • Cocktail making
  • Beer, wine, spirit and liqueur knowledge, including working with and tasting real products
  • Barista coffee making
  • Latté art
  • Advanced customer service skills
  • All aspects of food and beverage service
  • Leadership and management of people
  • Financial and operational foundations of hospitality venues
  • First aid

Once this is completed, students progress to the practical placement stage of the qualification.

Practical placement

All students who successfully complete the 18 week classroom component will be provided with 36 training shifts with an employer in the hospitality industry. Each shift will be a minimum of 4 hours.

Practical placements provide students with:

  • industry and workplace experience
  • enhanced skills development
  • opportunities for practical application of industry knowledge
  • assessment of units of competency
  • enhanced employment and networking opportunities

These shifts provide students with a variety of opportunities to be able to apply their skills and gain some real-world experiences, in addition to completing the formal workplace assessment elements of the qualification.

Outcomes

Graduates who complete their Certificate IV will be competent in the responsible service of alcohol, food safety supervisor, and first aid certificates, to go with their well-developed bartending, coffee making and food and beverage service skills. They will have the leadership skills to manage and lead others within a business, along with a grounding in the financial and operational foundations of running a leading hospitality venue.

The course structure allows for repeated practice of practical skills, continually building on existing skills to help develop both confidence and professionalism. The confidence and skills our graduates attain will allow them to operate independently or with limited guidance from others, and use their discretion to solve non-routine problems in the workplace.

Cost

The total course cost for government funded eligible students is $395 ($79 for eligible concession card holders), or $3995 Fee for Service.

Hospitality Course Eligibility:

Check your eligibility with the Victorian Government’s online tool here.

In order to be eligible for a government funded bar course you must be:

  • Australian or New Zealand citizen or Australian Permanent resident; and
  • Not be enrolled at school; and
  • Not have commenced, or be scheduled to commence, more than one Victorian Government subsidised courses in 2017 (excluding Apprenticeship qualifications listed on the approved pre-apprenticeships and pathway qualification); and
  • Not have started more than one government subsided qualification at a certificate II level in your lifetime;and
  • Either:
    • under the age of 20 at the 1st January 2017; OR
    • over the age of 20 and not hold any qualification higher than a Certificate I

Accessing your Skill First Program entitlement may impact your access to further government subsidised training. Maximum of 2 government funded enrolments at each qualification level in your lifetime. For more information please contact reception.

This training is delivered with Victorian and Commonwealth Government funding.

People with a disability are encouraged to apply.

For the full fee structure, please see our Fee Schedule.

 

This training is delivered by the Victorian Bar School (TOID: 3722)