SIT40416 Certificate IV in Hospitality

National ID
SIT40416
WA Course Code
AZV8
CRICOS code
090953E
Beach scene

Why choose this course?

Get job ready for a career in the hospitality industry with this qualification. Gain skills in enhancing customer service experiences, hygiene practices, budget management, implementing work, health and safety practices, providing advice on food and beverage matching and how to work effectively in the hospitality industry. This course is very practical and hands on, with simulated work environments such as cafés and restaurants located on campus. You will be able to practise the skills you have learnt in the classroom on a regular basis. 

When you complete this course you can continue into the SIT50416 Diploma of Hospitality Management for a further 6 months.

This course is superseded. You can still enrol in this course, and you will be contacted if you need to transition into the next version when it becomes available.

Career opportunities

  • Concierge
  • Food and Beverage Attendant
  • Front Office Supervisor
  • Gaming Supervisor
  • Night Duty Supervisor

  • An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.

  • Completion of the equivalent of Australian Year 10.

  • OR Completion of SIT30816 Certificate III in Commercial Cookery OR SIT31016 Certificate III in Patisserie is required for entry into this course.

Please refer to the Non-Tuition Fees section of your Letter of Offer for any additional requirements where a cost may be incurred.

Your study options

Semester 2, 2023

Duration | 2 semesters
When | Semester 2, 2023
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,020
  • Materials fee: $408

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course however a large component of the course has a practical element and is delivered face to face in the Bentley Pines Restaurant and Bistro located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCOM002 Show social and cultural sensitivity
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questioning assessments to show the student’s knowledge, direct observation of practical skills such as serving food and beverage, preparing espresso coffee and cocktails in the Bentley pines restaurant, bar and bistro observation of students coaching others in job skills.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to online resources and PDF books, Blackboard LMS, lecturer developed PowerPoints and handouts and access to the Bentley Pines training restaurant.

Facilities and equipment may include access to computer classrooms with printers and internet, access to the fully equipped training restaurant, bar and bistro and a Library on campus.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2023

Duration | 2 semesters
When | Semester 2, 2023
Where | South Regional TAFE (52790)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,004
  • Materials fee: $700

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

Students are required to undertake approximately 479 hours of supervised work placement practice over the two semesters. These hours are completed at the Epicure Training Restaurant located on campus.  Students will undertake services breakfasts, lunches or dinner’s consistent with expected customer opening times and will manage front of house and bar.

Year 10/11/12
SIT40416 Certificate IV in Hospitality - AZV8
2 semesters

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB011 Provide advice on beers, spirits and liqueurs
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHFAB018 Provide gueridon service
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questions, structured activities and practical demonstrations.  Students will also undertake practical assessments during their placement at South Regional TAFE’s live works front of house and bar, serving breakfasts, lunches or dinners during opening times. They will be assessed applying learnt skills and techniques gained in the practical sessions whilst serving various food and beverages to customers.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to qualified Lecturers and fully equipped classrooms, Futura workbooks from the Learning Resource Centre, tool kits, cookery programs, PowerPoints and handouts.

Facilities and equipment may include access to the Library, workstations with current industry commercial grade espresso machine and coffee grinders, operational commercial bar including post-mix dispensing system and reticulated beer dispensing systems, fully licensed on campus restaurant, personal protective clothing and CPR mannequins and first aid equipment.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2023

Duration | 2 semesters
When | Semester 2, 2023
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $2,000
  • Materials fee: $600

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

Students are required to undertake approximately 164 hours of supervised work placement over the two semesters. These hours are completed at the Café or training restaurant, located on campus. The allocated shifts and work details will be coordinated and managed by the Hospitality Lecturers.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB016 Provide advice on food
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include case studies, theoretical scenarios, regulation with some portfolio evidence of work shifts, a log book and observation checklists.  Some assessments are conducted in the specialised facilities located on campus and special equipment, such as finance machines, espresso machines, etc., will require some initial training before embarking on direct customer service in the hospitality premises.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to Blackboard online resources and documentation, videos, PowerPoint presentations, industry journals, conference brochures, name badges and handouts.

Facilities and equipment may include access to computer classrooms with printers and internet, and access to a fully equipped training café or restaurant located on campus.  The restaurant includes operational space for coffee and bar set up with a range of small and large fixed, and mobile equipment and supplies commonly found in an operational hospitality coffee bars including commercial coffee making machine, crockery, cutlery, and food storage display.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 2 semesters
When | Semester 1, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,020
  • Materials fee: $408

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course however a large component of the course has a practical element and is delivered face to face in the Bentley Pines Restaurant and Bistro located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCOM002 Show social and cultural sensitivity
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questioning assessments to show the student’s knowledge, direct observation of practical skills such as serving food and beverage, preparing espresso coffee and cocktails in the Bentley pines restaurant, bar and bistro observation of students coaching others in job skills.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to online resources and PDF books, Blackboard LMS, lecturer developed PowerPoints and handouts and access to the Bentley Pines training restaurant.

Facilities and equipment may include access to computer classrooms with printers and internet, access to the fully equipped training restaurant, bar and bistro and a Library on campus.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 2 semesters
When | Semester 1, 2024
Where | North Regional TAFE (52788)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $800
  • Materials fee: $400

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course however a large component of the course has a practical element and is delivered face to face in North Regional TAFE's training restaurant. All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

Year 10/11/12
SIT40416 Certificate IV in Hospitality - AZV8
2 semesters

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • SITHCCC001 Use food preparation equipment
  • SITHCCC006 Prepare appetisers and salads
  • SITHFAB001 Clean and tidy bar areas
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB014 Provide table service of food and beverage
  • SITHKOP002 Plan and cost basic menus
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM002 Roster staff

Assessment methods

The methods of assessment used in this course include knowledge questions, record of practical observation and documents created for assessment tasks such as menus, rosters and shopping lists. Assessments will take place at North Regional TAFE's training restaurant. It is a fully fitted facility with a bar, restaurant and approved commercial kitchen, providing a venue for a training program with authentic experience for both ‘front of house’ and ‘back of house’ tasks. 

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course. 

Learning resources may include access to resources, manuals, PowerPoint presentations, learner activity book and information sheets. 

Facilities and equipment may include access to a simulated work environment in North Regional TAFE's training restaurant, which is a fully fitted facility with a bar, restaurant, and an approved commercial kitchen. It provides an authentic experience for both ‘front of house’ and ‘back of house’ tasks and is opened to the public on a regular basis and operates with an industry realistic number of customers to student/staff ratios. 

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 2 semesters
When | Semester 1, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $2,000
  • Materials fee: $600

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

Students are required to undertake approximately 164 hours of supervised work placement over the two semesters. These hours are completed at the Café or training restaurant, located on campus. The allocated shifts and work details will be coordinated and managed by the Hospitality Lecturers.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB016 Provide advice on food
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include case studies, theoretical scenarios, regulation with some portfolio evidence of work shifts, a log book and observation checklists.  Some assessments are conducted in the specialised facilities located on campus and special equipment, such as finance machines, espresso machines, etc., will require some initial training before embarking on direct customer service in the hospitality premises.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to Blackboard online resources and documentation, videos, PowerPoint presentations, industry journals, conference brochures, name badges and handouts.

Facilities and equipment may include access to computer classrooms with printers and internet, and access to a fully equipped training café or restaurant located on campus.  The restaurant includes operational space for coffee and bar set up with a range of small and large fixed, and mobile equipment and supplies commonly found in an operational hospitality coffee bars including commercial coffee making machine, crockery, cutlery, and food storage display.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 2 semesters
When | Semester 2, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,020
  • Materials fee: $408

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course however a large component of the course has a practical element and is delivered face to face in the Bentley Pines Restaurant and Bistro located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCOM002 Show social and cultural sensitivity
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questioning assessments to show the student’s knowledge, direct observation of practical skills such as serving food and beverage, preparing espresso coffee and cocktails in the Bentley pines restaurant, bar and bistro observation of students coaching others in job skills.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to online resources and PDF books, Blackboard LMS, lecturer developed PowerPoints and handouts and access to the Bentley Pines training restaurant.

Facilities and equipment may include access to computer classrooms with printers and internet, access to the fully equipped training restaurant, bar and bistro and a Library on campus.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 2 semesters
When | Semester 2, 2024
Where | South Regional TAFE (52790)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,004
  • Materials fee: $700

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

Students are required to undertake approximately 479 hours of supervised work placement practice over the two semesters. These hours are completed at the Epicure Training Restaurant located on campus. Students will undertake services breakfasts, lunches or dinner’s consistent with expected customer opening times and will manage front of house and bar.

Year 10/11/12
SIT40416 Certificate IV in Hospitality - AZV8
2 semesters

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB011 Provide advice on beers, spirits and liqueurs
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHFAB018 Provide gueridon service
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questions, structured activities and practical demonstrations. Students will also undertake practical assessments during their placement at South Regional TAFE’s live works front of house and bar, serving breakfasts, lunches or dinners during opening times. They will be assessed applying learnt skills and techniques gained in the practical sessions whilst serving various food and beverages to customers.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to qualified Lecturers and fully equipped classrooms, Futura workbooks from the Learning Resource Centre, tool kits, cookery programs, PowerPoints and handouts.

Facilities and equipment may include access to the Library, workstations with current industry commercial grade espresso machine and coffee grinders, operational commercial bar including post-mix dispensing system and reticulated beer dispensing systems, fully licensed on campus restaurant, personal protective clothing and CPR mannequins and first aid equipment.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 2 semesters
When | Semester 2, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $2,000
  • Materials fee: $600

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

Students are required to undertake approximately 164 hours of supervised work placement over the two semesters. These hours are completed at the Café or training restaurant, located on campus. The allocated shifts and work details will be coordinated and managed by the Hospitality Lecturers.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB016 Provide advice on food
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include case studies, theoretical scenarios, regulation with some portfolio evidence of work shifts, a log book and observation checklists.  Some assessments are conducted in the specialised facilities located on campus and special equipment, such as finance machines, espresso machines, etc., will require some initial training before embarking on direct customer service in the hospitality premises.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to Blackboard online resources and documentation, videos, PowerPoint presentations, industry journals, conference brochures, name badges and handouts.

Facilities and equipment may include access to computer classrooms with printers and internet, and access to a fully equipped training café or restaurant located on campus.  The restaurant includes operational space for coffee and bar set up with a range of small and large fixed, and mobile equipment and supplies commonly found in an operational hospitality coffee bars including commercial coffee making machine, crockery, cutlery, and food storage display.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 2 semesters
When | Semester 1, 2025
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,020
  • Materials fee: $408

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course however a large component of the course has a practical element and is delivered face to face in the Bentley Pines Restaurant and Bistro located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCOM002 Show social and cultural sensitivity
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questioning assessments to show the student’s knowledge, direct observation of practical skills such as serving food and beverage, preparing espresso coffee and cocktails in the Bentley pines restaurant, bar and bistro observation of students coaching others in job skills.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to online resources and PDF books, Blackboard LMS, lecturer developed PowerPoints and handouts and access to the Bentley Pines training restaurant.

Facilities and equipment may include access to computer classrooms with printers and internet, access to the fully equipped training restaurant, bar and bistro and a Library on campus.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 2 semesters
When | Semester 1, 2025
Where | North Regional TAFE (52788)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $800
  • Materials fee: $400

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course however a large component of the course has a practical element and is delivered face to face in North Regional TAFE's training restaurant. All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

Year 10/11/12
SIT40416 Certificate IV in Hospitality - AZV8
2 semesters

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • SITHCCC001 Use food preparation equipment
  • SITHCCC006 Prepare appetisers and salads
  • SITHFAB001 Clean and tidy bar areas
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB014 Provide table service of food and beverage
  • SITHKOP002 Plan and cost basic menus
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM002 Roster staff

Assessment methods

The methods of assessment used in this course include knowledge questions, record of practical observation and documents created for assessment tasks such as menus, rosters and shopping lists. Assessments will take place at North Regional TAFE's training restaurant. It is a fully fitted facility with a bar, restaurant and approved commercial kitchen, providing a venue for a training program with authentic experience for both ‘front of house’ and ‘back of house’ tasks. 

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course. 

Learning resources may include access to resources, manuals, PowerPoint presentations, learner activity book and information sheets. 

Facilities and equipment may include access to a simulated work environment in North Regional TAFE's training restaurant, which is a fully fitted facility with a bar, restaurant, and an approved commercial kitchen. It provides an authentic experience for both ‘front of house’ and ‘back of house’ tasks and is opened to the public on a regular basis and operates with an industry realistic number of customers to student/staff ratios. 

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 2 semesters
When | Semester 1, 2025
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $2,000
  • Materials fee: $600

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

Students are required to undertake approximately 164 hours of supervised work placement over the two semesters. These hours are completed at the Café or training restaurant, located on campus. The allocated shifts and work details will be coordinated and managed by the Hospitality Lecturers.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 9 core units and 12 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • SITHIND004 Work effectively in hospitality service
  • SITXCCS007 Enhance customer service experiences
  • 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
Elective units
    National ID
    Unit title
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB016 Provide advice on food
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include case studies, theoretical scenarios, regulation with some portfolio evidence of work shifts, a log book and observation checklists.  Some assessments are conducted in the specialised facilities located on campus and special equipment, such as finance machines, espresso machines, etc., will require some initial training before embarking on direct customer service in the hospitality premises.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to Blackboard online resources and documentation, videos, PowerPoint presentations, industry journals, conference brochures, name badges and handouts.

Facilities and equipment may include access to computer classrooms with printers and internet, and access to a fully equipped training café or restaurant located on campus.  The restaurant includes operational space for coffee and bar set up with a range of small and large fixed, and mobile equipment and supplies commonly found in an operational hospitality coffee bars including commercial coffee making machine, crockery, cutlery, and food storage display.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

There may be further semester intakes available for enrolment. You can view any further intakes when you submit your online application(opens in a new tab).

For information about pathways from TAFE to university, view our Pathways to university page.

How to apply

Apply to study at TAFE in six steps:

  1. find a course;
  2. check entry requirements;
  3. submit an application;
  4. accept your offer and pay;
  5. apply for your student visa; and
  6. receive your visa and come to Australia for your studies.
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TAFE International Western Australia (TIWA) is the Registered Training Organisation (RTO) and Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider, for the delivery of training to international students, enrolled in a TAFE course in Western Australia. This nationally recognised course is delivered by a Western Australian TAFE college on TIWA's behalf. TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.

Last updated on February 2, 2023