Skip to main content

SIT40422 Certificate IV in Hospitality

National ID
SIT40422
WA Course Code
BHW3
CRICOS code
113481E
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 SIT50422 Diploma of Hospitality Management for a further six months.

Career opportunities

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

  • An IELTS score (academic) of 6.0 with no band score less than 5.0 or equivalent.

  • Completion of the equivalent of Australian Year 10.

Your study options

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: $920
  • Materials fee: $270

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.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

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

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB037 Provide advice on food and beverage matching
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written assessments, practical assignments, practical demonstrations, and the use of verbal questions where appropriate. The practical assessments will occur during authentic service in SRTAFE’s live works commercial kitchens (at the Epicure Restaurant).

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.

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 include access to Didasko learning resources digital or hard copy for each unit, Blackboard resources on LMS, Training and Assessment Plans for each unit, recipe workbooks for each practical cookery unit, tool kit, pen & permanent marker, PowerPoints and handouts, and DVDs and reference books from the Learning Resource Centre.

Facilities and equipment include fully equipped classrooms, training restaurant, commercial kitchens, and all fixtures and equipment used to facilitate preparation of dishes as specified in the training package, 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: $650
  • Materials fee: $200

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 Pavilion Restaurant 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.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITXFIN007 Process financial transactions
  • SITXFIN008 Interpret financial information
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include knowledge assessments, practical observations, case studies, projects and portfolios. Practical assessments are conducted in the specialised Live Works facilities – the Pavilion Restaurant on college premises. Some assessments require the specific range of equipment available in the NMTAFE hospitality facilities and other assessments may be conducted face-to-face in classroom contexts, or online on Blackboard.

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, PowerPoint presentations, handouts, worksheets and resources to support the “live works” areas for the Pavilion Restaurant and bar, the Barista training room and external

venues including policies and procedures, standard operating procedures, codes of practice, standards for customer service and links to journal articles, databases, YouTube clips and credible websites.

Facilities and equipment may include access to a fully equipped ‘live works’ area with equipment, resources and stock. The Pavilion Restaurant is a licensed premises, and the venue includes modelling of industry operating procedures and contingencies and includes a purpose-built barista training room, menus, wine lists, promotional materials and a range of small and large fixed, and mobile equipment and resources commonly found in operational restaurant facilities. 

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: $920
  • Materials fee: $270

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.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

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: $650
  • Materials fee: $200

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 Pavilion Restaurant 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.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITXFIN007 Process financial transactions
  • SITXFIN008 Interpret financial information
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include knowledge assessments, practical observations, case studies, projects and portfolios. Practical assessments are conducted in the specialised Live Works facilities – the Pavilion Restaurant on college premises. Some assessments require the specific range of equipment available in the NMTAFE hospitality facilities and other assessments may be conducted face-to-face in classroom contexts, or online on Blackboard.

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, PowerPoint presentations, handouts, worksheets and resources to support the “live works” areas for the Pavilion Restaurant and bar, the Barista training room and external

venues including policies and procedures, standard operating procedures, codes of practice, standards for customer service and links to journal articles, databases, YouTube clips and credible websites.

Facilities and equipment may include access to a fully equipped ‘live works’ area with equipment, resources and stock. The Pavilion Restaurant is a licensed premises, and the venue includes modelling of industry operating procedures and contingencies and includes a purpose-built barista training room, menus, wine lists, promotional materials and a range of small and large fixed, and mobile equipment and resources commonly found in operational restaurant facilities. 

Key dates

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

Semester 2, 2025

Duration | 2 semesters
When | Semester 2, 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: $920
  • Materials fee: $270

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.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

Key dates

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

Semester 2, 2025

Duration | 2 semesters
When | Semester 2, 2025
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

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB037 Provide advice on food and beverage matching
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written assessments, practical assignments, practical demonstrations, and the use of verbal questions where appropriate. The practical assessments will occur during authentic service in SRTAFE’s live works commercial kitchens (at the Epicure Restaurant).

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.

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 include access to Didasko learning resources digital or hard copy for each unit, Blackboard resources on LMS, Training and Assessment Plans for each unit, recipe workbooks for each practical cookery unit, tool kit, pen & permanent marker, PowerPoints and handouts, and DVDs and reference books from the Learning Resource Centre.

Facilities and equipment include fully equipped classrooms, training restaurant, commercial kitchens, and all fixtures and equipment used to facilitate preparation of dishes as specified in the training package, 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, 2025

Duration | 2 semesters
When | Semester 2, 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: $650
  • Materials fee: $200

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 Pavilion Restaurant 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.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITXFIN007 Process financial transactions
  • SITXFIN008 Interpret financial information
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include knowledge assessments, practical observations, case studies, projects and portfolios. Practical assessments are conducted in the specialised Live Works facilities – the Pavilion Restaurant on college premises. Some assessments require the specific range of equipment available in the NMTAFE hospitality facilities and other assessments may be conducted face-to-face in classroom contexts, or online on Blackboard.

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, PowerPoint presentations, handouts, worksheets and resources to support the “live works” areas for the Pavilion Restaurant and bar, the Barista training room and external

venues including policies and procedures, standard operating procedures, codes of practice, standards for customer service and links to journal articles, databases, YouTube clips and credible websites.

Facilities and equipment may include access to a fully equipped ‘live works’ area with equipment, resources and stock. The Pavilion Restaurant is a licensed premises, and the venue includes modelling of industry operating procedures and contingencies and includes a purpose-built barista training room, menus, wine lists, promotional materials and a range of small and large fixed, and mobile equipment and resources commonly found in operational restaurant facilities. 

Key dates

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

Semester 1, 2026

Duration | 2 semesters
When | Semester 1, 2026
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: $920
  • Materials fee: $270

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.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

Key dates

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

Semester 1, 2026

Duration | 2 semesters
When | Semester 1, 2026
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: $650
  • Materials fee: $200

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 Pavilion Restaurant 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.

Year 10/11/12
SIT40422 Certificate IV in Hospitality - BHW3
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
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITXFIN007 Process financial transactions
  • SITXFIN008 Interpret financial information
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include knowledge assessments, practical observations, case studies, projects and portfolios. Practical assessments are conducted in the specialised Live Works facilities – the Pavilion Restaurant on college premises. Some assessments require the specific range of equipment available in the NMTAFE hospitality facilities and other assessments may be conducted face-to-face in classroom contexts, or online on Blackboard.

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, PowerPoint presentations, handouts, worksheets and resources to support the “live works” areas for the Pavilion Restaurant and bar, the Barista training room and external

venues including policies and procedures, standard operating procedures, codes of practice, standards for customer service and links to journal articles, databases, YouTube clips and credible websites.

Facilities and equipment may include access to a fully equipped ‘live works’ area with equipment, resources and stock. The Pavilion Restaurant is a licensed premises, and the venue includes modelling of industry operating procedures and contingencies and includes a purpose-built barista training room, menus, wine lists, promotional materials and a range of small and large fixed, and mobile equipment and resources commonly found in operational restaurant facilities. 

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.

Apply now(opens in a new tab)

Student Made Della Putera from NRTAFE's Broome campus
Made
Country
Indonesia
Campus
Broome

The practical classes in this course made me understand what work in a real-world kitchen feels like. Read my story

Custom course guide

Build your own course guide

Select the study areas, courses and topics you like. Get your custom guide by email!

Create your guide(opens in a new tab)

Download study area guide(opens in a new tab)

Apply now(opens in a new tab)

Contact us(opens in a new tab)

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 June 17, 2024