Certificate IV in Hospitality - Sommelier
| Course Enquiries: | Waverley campus: General Enquiries: |
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| Course Code: | SIT40307 |
| Start Date(s): | March. |
| Location: |
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| Total Course Length: |
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| Prerequisites: | Certificate II in Hospitality, or at least two (2) years relevant industry experience. All applicants must attend an interview. |
Overview
Sommeliers (professional wine waiters) play an important role in identifying the best wines available to meet customers' expectations and enhance their dining experience. Upgrade your skills and knowledge to further your career and specialise as a sommelier.
This natiionally recognised course provides participants with training and skill development in specialist wine knowledge, service, storage and promotion.
Supported by industry partner Vintec.
Qualification & Recognition
Upon successful completion of this course students are eligible to receive the Certificate IV in Hospitality - Sommelier. This qualification is nationally recognised throughout the hospitality industry, and will qualify graduates to pursue sommelier roles.
Recognition of Prior Learning and Credit Transfer
Students may be able to shorten the length of their chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQTF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen.
Course Fees
Fees are calculated according to the level of course being studied, and the number of hours being undertaken, up to Government established maximums. Certain categories of students may be eligible for a Government Subsidised Place. Assistance is available for those who are unable to afford fee payment up front.
All Victorian TAFE fees will change on 1 July 2009. Please check the links below or contact the Information Office on 03 95641640.
How to Apply
- Directly to Holmesglen
Course Structure
To successfully achieve the Certificate IV in Hospitality - Sommelier, students will be required to complet all units.
- Unit
- Hours
- Evaluate wines (advanced)
- This specialist unit has been developed for the cellar door sales stream of the wine sector. It covers the skills and knowledge required to reach an advanced standard of wine evaluation.
- 60
- Evaluate wines (standard)
- This specialist unit has been developed for the cellar door sales stream of the wine sector. It covers the skills and knowledge required to complete a standard sensory evaluation of wine.
- 40
- Conduct a specialised product tasting
- This specialist unit has been developed for the cellar door sales stream of the wine sector. It covers the skills and knowledge required to conduct specialized wine tastings for a variety f winery customers and clients.
- 40
- Lead And Manage People
- No module detail is available
- 60
- Provide quality customer service
- 40
- Work With Colleagues And Customers
- No module detail is available
- 20
- Work In A Socially Diverse Environment
- No module detail is available
- 20
- Coach Others In Job Skills
- No module detail is available
- 20
- Follow Health, Safety And Security Procedures
- No module detail is available
- 10
- Follow workplace hygiene procedures
- This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non-contamination of food and other items that might put customers, colleagues and self at a health risk. This unit is one of three hierarchical units describing varying levels of participation in food safety processes: ? SITXOHS002A Follow workplace hygiene procedures ? SITXFSA001A Implement food safety procedures ? SITXFSA002A Develop and implement a food safety program. Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. A large component of that standard deals with the health and hygiene of food handlers. This unit of competency complies with the legislative requirements for food safety and hygiene practices as outlined in the Code. The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differs between state and territory governments. In some cases food handlers, especially designated food safety supervisors, may be required to formally achieve competence in hygiene practices through a registered training organisation that may use this unit as the basis for their training.
- 15
- Deal With Conflict Situations
- No module detail is available
- 20
- Interpret Financial Information
- No module detail is available
- 60
- Receive And Store Stock
- 10
- Provide and coordinate hospitality service
- 0
- Control and order stock
- 25
- Monitor work operations
- 20
- Implement And Monitor Workplace Health, Safety And Security Practices
- No module detail is available
- 30
- Serve food and beverage to customers
- 80
- Provide table service of alcoholic beverages
- 50
- Provide responsible service of alcohol
- 10
- Develop and update food and beverage knowledge
- 50
- Conduct a standard product tasting
- This specialist unit has been developed for the cellar door sales stream of the wine sector. It covers the skills and knowledge required to prepare the product and tasting area and to conduct unsupervised standard product tastings for a variety of cellar door customers. Standard product tastings include routine cellar door on request tastings from individual customers and small groups. Tasting associated with VIP itineraries, the media or pre-arranged group winery tours are covered in FDFCDSSPTB Conduct a specialized product tasting.
- 40
Assessment
Assessment in based on competency, which is the ability to demonstrate specific skills, and a combination of observation, discussion, written assignments, tests, and/or practical application and work related projects.
Career and Further Study Opportunities
Employment and career opportunities exist for individuals with training in hospitality, alcohol service or sommelier roles. Areas of opportunity include:
Holmesglen offers an extensive range of hospitality courses which will enable students to expand their qualifications in the hospitality industry. Graduates may select programs to specialise within a particular field of hospitality, or apply for entry into the Diploma of Hospitality.
