Certificate IV Hospitality - AVTES

Certificate IV Hospitality


Course Structure and Units

BSBDIV501 Manage diversity in the workplace
SITHIND004 Work effectively in hospitality service
SITXCCS007 Enhance the customer service experience
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXFSA001 Use hygienic practices for food safety
SITHFAB002 Provide responsible service of alcohol
SITHFAB007 Serve food and beverage
SITHFAB016 Implement & monitor environmentally sustainable work practices
SITXFIN001 Process financial transactions
SITXFIN002 Interpret financial information
SITXHRM002 Roster staff
SITHIND002 Source and use information on the hospitality industry
SITXINV003 Purchase goods
SITXINV004 Control & order stock
SITXMGT002 Establish & conduct business relationships
BSBWOR301 Organise personal work priorities and development


There are no pre-requisites for entry to the Certificate IV Hospitality course.

Employment Outcomes

Successful completion of this course provides the skills and knowledge to perform as a food and beverage supervisor, bar supervisor, team leader, front desk supervisor or concierge in a restaurant, hotel or cafe.

All nationally recognised qualifications also cover a range of general employability skills that are required in the hospitality industry. Including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.


To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. It is suitable for a range of employees, as well as school based apprentices.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

You may download a pdf enrolment form here to print and post in to us or we can email or post you out an enrolment pack, simply inquire here. We hope to have our online enrolment system working soon!


Course prices for the Certificate IV in Hospitality.

Stream Enrolment Fees
T/A T/A Concession SFP SFP Concession Full Fee / RPL
Supervisor $ 1,113.50 $ 222.70  $  2,227.00  $    445.40  $  6,550.00
if completed SIT30616  $ 544.00 $ 108.80  $  1,088.00  $    217.60  $  3,200.00

SFP – Skills First Program

T/A – Traineeship / Apprenticeship

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken or changed electives and student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Course Duration and Delivery Mode

This program is a self-paced competency based program. The duration is 12 months or less with RPL. If an apprentice or trainee the duration of the program may also be the duration of the training contract with your employer unless otherwise agreed. The program is delivered under a workplace training model in your workplace and include at least 4 visits in addition to an enrolment and induction visit over the duration of the program.

Training Hours and Commitment

To ensure a student keeps up with course requirements and completes in the nominated duration they will need to commit on average to around 7 hours per week to complete course requirements and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities. You will be required to undertake tasks at work as specified in your course work and training plan.

Under the workplace training model a workplace is required to provide a (full-time) Trainee or Apprentice 3 hours per week withdrawn from normal or routine duties for the purpose of this training. This is included in the 7 hours per week required and not in addition. Note: Weekly commitment will vary depending on the unit of competency being undertaken.

Assessment Methods

The following types of assessment may be used to assess this course.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. A portfolio of supporting evidence is requested upon enrolment. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.

Further Training Opportunities

Further training opportunities include Diploma and Advanced Diploma of Hospitality.