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CIV Hospitality overview table

Course Structure and Units

CORE UNITS (NINE)  
SITXWHS007 Implement and monitor work health and safety practices
SITXCOM010 Manage conflict
SITXCCS015 Enhance customer service experiences
SITXMGT004 Monitor work operations
SITXHRM007 Coach others in job skills
SITXHRM009 Lead and manage people
SITXHRM008 Roster staff
SITHIND008 Work effectively in hospitality service
SITXFIN009 Manage finances within a budget
CAFE SUPERVISOR ELECTIVE UNITS (TWELVE)  
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHIND006 Source and use information on the hospitality industry
SIRXCEG008 Manage disrespectful, aggressive or abusive customers
SITHFAB021 Provide responsible service of alcohol
SITHFAB024 Prepare and serve non-alcoholic beverages
SITHFAB025 Prepare and serve espresso coffee
SITHFAB034 Provide table service of food and beverage
SITHFAB036 Provide advice on food
SITXCCS010 Provide visitor information
SITXINV007 Purchase goods
SITXFIN008 Interpret financial information
RESTAURANT SUPERVISOR ELECTIVE UNITS (TWELVE)  
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHIND006 Source and use information on the hospitality industry
SIRXCEG008 Manage disrespectful, aggressive or abusive customers
SITHFAB021 Provide responsible service of alcohol
SITHFAB025 Prepare and serve espresso coffee
SITHFAB034 Provide table service of food and beverage
SITHFAB036 Provide advice on food
SITHFAB031 Provide advice on beers, spirits and liqueurs
SITHFAB032 Provide advice on Australian wines
SITXINV007 Purchase goods
SITXFIN008 Interpret financial information
HOTEL/BAR SUPERVISOR ELECTIVE UNITS (TWELVE)  
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SIRXCEG008 Manage disrespectful, aggressive or abusive customers
SITHFAB021 Provide responsible service of alcohol
SITHFAB022 Clean and tidy bar areas
SITHFAB023 Operate a bar
SITHFAB034 Provide table service of food and beverage
SITHFAB036 Provide advice on food
SITHFAB032 Provide advice on Australian wines
SITXCCS010 Provide visitor information
SITXINV007 Purchase goods
SITXFIN008 Interpret financial information

 

Pre-requisites

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.

 

Enrolment

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.

Email hello@avtes.com.au to enrol now.

 

Fees

Course prices for the Certificate IV in Hospitality.

Stream Tuition Fees (T/A) Tuition Fees (T/A Concession) Tuition Fees (SFP) Tuition Fees (SFP Concession) Tuition Fees (Full Fee / RPL)
Cafe Supervisor $1,459.50 $291.90  $2,675.75  $535.15 $7,818.75
Restaurant Supervisor $1,512.00 $302.40 $2,772.00 $554.40 $8,100.00
Hotel/Bar Supervisor $1,491.00 $298.20 $2,733.50 $546.70 $7,987.50

Please note: students having completed the Certificate III in Hospitality will receive a number of credit transfers and hence significantly lower fees. This is calculated on a case by case basis and depends on the units completed previously. For further information please contact us directly.

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 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 which includes an induction visit and at least 4 visits per year where the course is delivered as an Apprenticeship or Traineeship pathway.

 

Training Hours and Commitment

To ensure a student meets and progresses through their course requirements and completes within the nominated duration, it is recommended they commit time each week to complete course work and assessments and attend any scheduled visits with the Trainer. The specific number of hours to commit will vary and depend on the capacity of each individual.

Under the workplace training model, the workplace is required to provide an (full-time) Apprentice or Trainee 3 hours per week withdrawn from normal or routine duties for the purpose of this training.

Note: Weekly hours committed to the program will vary depending on the unit of competency being undertaken.

 

Assessment Methods

Assessment of this course may involve the following types of assessment.

  • Short answer questions
  • Knowledge tests
  • Projects
  • Practical tasks
  • Supervisor verification
  • Demonstrations
  • 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

This qualification can form part of an Australian Apprenticeship pathway.  Upon completion of this qualification, there are further opportunities to study at a Diploma or Advanced Diploma level in either a hospitality or other related qualification as offered by a Registered Training Organisation.