Certificate IV in Hospitality

Course Outline

Course code: SIT40416 – Certificate IV in Hospitality (Release 1)
Course duration: 6 to 12 Months
Study mode: Classroom & Practical Placement & Self-Paced Training
Fees: Government Funded

Course Outline

The course is delivered over a period of 6 to 12 months. The first 18 weeks of the course are delivered on campus in our state of the art training facilities located at 28 Elizabeth St, Melbourne 3000.

Upon satisfactory completion of the first 18 weeks, learners will be able to undertake practical placement in the industry where they will be required to complete a minimum of 36 shifts, usually at the rate of one shift per week. Due to the competency based nature of the course, the frequency of shifts may be altered if mutually agreed to by all parties. Such a change may also alter the delivery period of the qualification.

Learners will be required to undertake some self-paced learning, which on average will be up to 14 hours per week.

The program is fun, hands-on and ensures the safety of learners, allowing them to develop their skills in our safe simulated working environment before applying and consolidating their skills in the workplace. PubNetwork embraces a hands-on philosophy to training, as we believe the only way for you to learn how to do something is to do it yourself.

What You Will Learn

This course runs for 2 days per week for 18 weeks, then paid or unpaid practical placement for up to 36 weeks (minimum 5 hours per shift). Topics covered include:

  • RSA certificate (Melbourne)
  • Food handling certificate
  • Food safety supervisor certificate
  • Cocktail bartending skills
  • Barista coffee skills
  • Restaurant waiting skills
  • Beer, spirit, liqueur and wine knowledge, including tasting techniques
  • Leadership, management and operational skills in the hospitality context

Classroom Training

The first 18 weeks of the Certificate IV in Hospitality runs for 2 days per week, from 9am- 5pm. At different points in the year, we may also offer part-time weekend and evening options for this stage of the qualification.

The classroom curriculum includes all of the resources and practical, hands-on training necessary to find work in the hospitality industry, including comprehensive training in:

  • All bar operations
  • Opening and closing procedures
  • Cellar operations
  • Connecting and banking kegs
  • Cleaning and maintenance
  • Bar-room troubleshooting
  • Safety requirements
  • Beer pouring
  • Tray carrying
  • Cocktail making
  • Beer, wine, spirit and liqueur knowledge, including working with and tasting real products
  • Barista coffee making
  • Latté art
  • Advanced customer service skills
  • All aspects of food and beverage service
  • Leadership and management of people
  • Financial and operational foundations of hospitality venues

Once this is completed, students’ progress to the practical placement stage of the qualification.

Practical Placement

The final component of the course involves completing 36 practical placements of a minimum of 5 hours. This can be either paid employment in a relevant position or as unpaid work experience. It does not need to be completed all with one employer.

Practical placements provide students with:

  • industry and workplace experience
  • enhanced skills development
  • opportunities for practical application of industry knowledge
  • assessment of units of competency
  • enhanced employment and networking opportunities

These shifts provide students with a variety of opportunities to be able to apply their skills and gain some real-world experiences, in addition to completing the formal workplace assessment elements of the qualification.


Graduates who complete their Certificate IV in Hospitality will be competent in the responsible service of alcohol and food safety supervisor, to go with their well-developed bartending, coffee making and food and beverage service skills. They will have the leadership skills to manage and lead others within a business, along with a grounding in the financial and operational foundations of running a leading hospitality venue.

The course structure allows for repeated practice of practical skills, continually building on existing skills to help develop both confidence and professionalism. The confidence and skills our graduates attain will allow them to operate independently or with limited guidance from others, and use their discretion to solve non-routine problems in the workplace.

Fees and Government Funding

Tuition Fees (GST Exempt) Cost
Full Fee $3995
Government Funded* $0
Concession $0

* This training is delivered with Victorian and Commonwealth Government funding.


Name Code Type
Manage diversity in the workplace BSBDIV501 Core
Work effectively in hospitality service SITHIND004 Core
Enhance customer service experiences SITXCCS007 Core
Manage conflict SITXCOM005 Core
Manage finances within a budget SITXFIN003 Core
Coach others in job skills SITXHRM001 Core
Lead and manage people SITXHRM003 Core
Monitor work operations SITXMGT001 Core
Implement and monitor work health and safety practices SITXWHS003 Core
Provide responsible service of alcohol SITHFAB002 Elective
Operate a bar SITHFAB003 Elective
Prepare and serve espresso coffee SITHFAB005 Elective
Serve food and beverage SITHFAB007 Elective
Prepare and serve cocktails SITHFAB010 Elective
Provide advice on beers, spirits, and liqueurs SITHFAB011 Elective
Provide advice on Australian wines SITHFAB012 Elective
Provide advice on imported wines SITHFAB013 Elective
Provide table service of food and beverage SITHFAB014 Elective
Plan and monitor espresso coffee service SITHFAB019 Elective
Process financial transactions SITXFIN001 Elective
Use hygienic practices for food safety SITXFSA001 Elective
Participate in safe food handling practices SITXFSA002 Elective