Certificate IV in Hospitality
Course Code SIT40313
The Certificate IV in Hospitality qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations.
They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.
Course Admission Requirements
This course is not available for International Students.
- Students need to demonstrate they have proficiency in English. If student cannot provide a documented proof on their English language proficiency, they will be required to sit for a language, literacy and numeracy test (LLN) before a place can be offered.
- For Certificate level courses, student must have completed a minimum of Year 11 schooling or equivalent or to be a mature age student (20 years of age and above)
Units of Competency
This course consists of 21 units of competence with 9 core units and 12 elective units as listed below:
|BSBDIV501A||Manage Diversity in the Work Place|
|SITHIND301||Work Effectively in Hospitality Service|
|SITXCCS401||Enhance the Customer Service Experience|
|SITXFIN402||Manage Finances within a Budget|
|SITXHRM301||Coach Others in Job Skills|
|SITXHRM402||Lead and Manage People|
|SITXMGT401||Monitor Work Operations|
|SITXWHS401||Implement and Monitor Work, Health and Safety Practices|
|BSBCMM401A||Make a Presentation|
|HLDAID003||Provide First Aid|
|SITHFAB201||Provide Responsible Service of Alcohol|
|SITHFAB203||Prepare and Serve Non-Alcoholic Beverages|
|SITHFAB204||Prepare and Serve Espresso Coffee|
|SITHFAB206||Serve Food and Beverage|
|SITHFAB202||Operate a Bar|
|SITXWHS101||Participate in Safe Work Practices|
|SITHIND201||Source and Use Information on Hopsitality Industry|
|SITHIND202||Use Hospitality Skills Effectively|
|SITHCCS202||Interact with Customers|
|SITXFSA101||Use Hygenic Practices for Food Safety|
8 February, 26 April, 18 July, 10 October
6 February, 24 April, 17 July, 9 October
Mode of Delivery
Students need to attend classes at APSI for a minimum of 20 contact hours per week. Students will be given a timetable during orientation.
Provides participants with the skills to obtain the following occupational positions in the hospitality industry
- bar supervisor or team leader
- food and beverage supervisor or team leader
- restaurant assistant manager
- catering or function center supervisor
Possible Job Titles:
- Bar Supervisor or Team Leader
- Duty Manager
- Food and Beverage Supervisor or Team Leader
- Forecast Analyst (Accomodation Services)
- Front Office Supervisor or Team Leader
- Housekeeping Supervisor or Team Leader
- Gaming Supervisor or Team Leader
- Reservation Analyst
- Shift Manager
24 weeks includes 4 weeks of work place training
- Minimum 15 years of age (domestic students only).
- Completion of Year 10 or high school or equivalent
Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.
Students need to attend classes at APSI for a minimum of 20 contact hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 9:00pm (Monday to Friday) in 4 hour block.
Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:
- Classroom exercises
- Practical demonstrations
- Group Activities
- Verbal and/or written questions
Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.
Tuition and Resource Fee
- Domestic fee for service students – $4,500 (payable in 6 equal instalments)
- International Students – This course is not available to International students
- $450 includes all course materials and workbooks
Enrolment Fee (Non-refundable)
- $150 (Domestic Students)
There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times. An apron will be provided by Australian Professional Skills Institute for all practical work.
Students are expected to have appropriate dress code or a uniform according to industry standard during workplace training.
Recognition of Prior Learning
APS Institute gives students credits or recognition for skills and knowledge they already possess. An RPL application form can be obtained from APS Institute
This program is nationally recognised under the Australian Qualification Framework (AQF) at Certificate IV level. As a registered training organisation, qualifications issued by APS Institute are nationally recognised. If all units of competency are not achieved a Statement of Attainment will be issued for the units that have been successfully completed.
Upon completion of Certificate IV, students can continue to study Diploma of Hospitality.
This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.
(Source: AQF Implementation Handbook 2007)
Location of Delivery
Unit 12 and Unit 2, Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia
The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.