Certificate IV in Hospitality
Certificate IV in Hospitality will provide you with the practical skills and knowledge to gain employment in a supervisory role in a range of dynamic hospitality settings, including: hotels, resorts, motels, function and catering operations, pubs, clubs, cafes and coffee shops.
This course is delivered with a balanced practical and theory focus, utilising our state of the art facilities, including fully equipped on campus restaurants.
Managed work placement is conducted in major hotels and other leading hospitality venues includeing: Hilton on the Park, Park Hyatt, Langham Melbourne Masterclass, Atlantic Group Central Pier, Grand Hyatt Melbourne, Melbourne Food and Wine Festival.
Career Opportunities
Employment opportunities include:
- Supervisory positions within Resorts, Hotels, Function Centres or Catering Enterprises
- Leading service positions at Restaurants
- Food & Beverage Supervisor positions at Bistro, Vineyards, Function Centres etc.
- Positions of responsibility at Gaming venues, Casinos and accommodation providers.
- Operational roles within Admin, Sales, Inventory in major hotels and facilities.
This course provides pathways and credit towards Diploma of Hospitality, Advanced Diploma of Hospitality and the Bachelor of Hospitality Management.
Course Structure
To successfully achieve the Certificate IV in Hospitality you will be required to complete all of the 14 core units and 12 elective units.
- Unit
- Hours
- Provide and coordinate hospitality service
- 0
- Provide quality customer service
- 40
- Interpret financial information
- No module detail is available
- 60
- Coach others in job skills
- No module detail is available
- 20
- Deal with conflict situations
- No module detail is available
- 20
- Lead and manage people
- No module detail is available
- 60
- Monitor work operations
- 20
- Implement and monitor workplace health, safety and security practices
- 30
- Establish and maintain an OHS system
- 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
- Work with colleagues and customers
- No module detail is available
- 25
- Work in a socially diverse environment
- No module detail is available
- 20
- Follow health, safety and security procedures
- 12
- 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
- Receive and store stock
- 10
- Control and order stock
- 25
- Clean and tidy bar areas
- 15
- Provide food and beverage service
- 110
- Provide specialist advice on food
- 40
- Prepare and Serve Cocktails
- 0
- Organise in house events or functions
- 40
- Process financial transactions
- No module detail is available
- 25
- Manage quality customer service
- No module detail is available
- 30
Assessment
Assessment may be a combination of written and online assignments, tests, examinations and practical application projects. Assessment is also available in the workplace for students currently employed in industry.
Pre-requisites
Nil.
You will be required to attend an interview, at which you are required to demonstrate your motivation to undertake and complete the course.
Recognition of Prior Learning and Credit Transfer
You may be able to shorten the length of your 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.
Please see Recognition of Prior Learning and Credit Transfer for more information.
How to Apply
- Directly to Holmesglen: All applicants (including VTAC) are encouraged to attend an Information, Interview and Enrolment session conducted at both the Moorabbin and Waverley campuses. Please contact the department to make a booking on - Ph: 9209 5938 or Email: hcb@holmeslgen.edu.au
VTAC applicants must see the VTAC PI Form, please see link below.
The VTAC code for this course is:
- Moorabbin - 66571 (VGF), 66574 (Fee type determined by provider)
- Waverley - 61571 (VGF), 61574 (Fee type determined by provider)
Fees
This training is delivered with Victorian and Commonwealth Government funding to eligible students.
Fees are calculated according to the level of course being studied, and the number of hours being undertaken, up to Government established maximums. Eligible students are able to access a Government Subsidised Place and certain categories of Full Fee Paying students may be able to access an Eligibility Exemption. Assistance is available in the form of VET FEE HELP or a Holmesglen Payment Plan for students who are unable to afford fee payment up front.
For further information please visit the Fees and Charges page or contact the Information Office on 03 9564 1640.
Qualification & Recognition
Upon successful completion of this course you will be eligible to receive the nationally endorsed Certificate IV in Hospitality.
Successful Certificate IV students may progress to the Diploma or Advanced Diploma of Hospitality (+one semester study), or a Bachelor of Hospitality Management (+2.5 years)
