Modification History
Not applicable.
Description
This qualification provides the skills and knowledge for an individual to be competent in routine tasks in various hospitality settings such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may work in a team but always under direct supervision.
The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.
Job roles
Individuals with this qualification are able to perform tasks such as:
- serving food and drinks at a counter or delivering them to tables
- clearing tables
- providing housekeeping support services
- carrying luggage to rooms.
Possible job titles include:
- bar useful
- coffee shop assistant
- waiter
- food and beverage runner
- housekeeping assistant
- porter.
Prerequisite requirements
There are no prerequisites for entry to this qualification.
Pathways Information
Not applicable.
Licensing/Regulatory Information
Not applicable.
Entry Requirements
Not applicable.
Employability Skills Summary
EMPLOYABILITY SKILLS SUMMARY
SIT10207 Certificate I in Hospitality
The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.
|
Employability skill |
Industry /enterprise requirements for this qualification include : |
|
Communication |
Communicating with colleagues and customers to determine and interpret their needs; interpreting and providing information to customers in a culturally appropriate manner; speaking clearly and directly to customers to ensure a positive hospitality experience. |
|
Teamwork |
Following instructions and working as a team member under supervision; working with customers to ensure their service requirements are met. |
|
Problem solving |
Identifying and clarifying the extent of operational problems and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to customer or operational problems associated with the service. |
|
Initiative and enterprise |
Taking initiative to maintain a high standard of personal hygiene; identifying better ways to manage safety risks by participating in group risk assessment activities. |
|
Planning and organising |
Collecting, analysing and organising information to allow for safe and efficient operational activities; using appropriate predetermined policies and procedures to guide such activities. |
|
Self-management |
Understanding and complying with the legal responsibilities that apply to own role in hospitality service; knowing and taking responsibility for own role in safe working practices. |
|
Learning |
Knowing the structure of networks within and sources of new information on the hospitality industry to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services. |
|
Technology |
Understanding the operating capability and demonstrating the correct use of technologies; selecting and using the right personal protective equipment to manage personal safety in the workplace. |
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
Packaging Rules
|
QUALIFICATION RULES To achieve a Certificate I in Hospitality, 7 units must be completed:
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification. |
|
CORE UNITS |
|
|
SITHIND001B |
Develop and update hospitality industry knowledge |
|
SITXCOM001A |
Work with colleagues and customers |
|
SITXCOM002A |
Work in a socially diverse environment |
|
SITXOHS001B |
Follow health, safety and security procedures |
|
SITXOHS002A |
Follow workplace hygiene procedures |
|
ELECTIVE UNITS |
|
|
Accommodation Services |
|
|
SITHACS003A |
Provide porter services |
|
SITHACS004B |
Provide housekeeping services to guests |
|
SITHACS005B |
Prepare rooms for guests |
|
SITHACS006B |
Clean premises and equipment |
|
SITHACS007B |
Launder linen and guest clothes |
|
\ |
|
|
Client and Customer Service |
|
|
SITXCCS001B |
Provide visitor information |
|
SIRXCCS001A |
Apply point-of-sale handling procedures |
|
Communication and Teamwork |
|
|
TLIE507C |
Carry out basic workplace calculations |
|
Finance |
|
|
SITXFIN001A |
Process financial transactions |
|
Food and Beverage |
|
|
SITHFAB001C |
Clean and tidy bar areas |
|
SITHFAB002C |
Operate a bar |
|
SITHFAB003A |
Serve food and beverage to customers |
|
SITHFAB005A |
Provide table service of alcoholic beverages |
|
SITHFAB009A |
Provide responsible service of alcohol |
|
SITHFAB010C |
Prepare and serve non-alcoholic beverages |
|
SITHFAB012B |
Prepare and serve espresso coffee |
|
Inventory |
|
|
SITXINV001A |
Receive and store stock |
Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:
Bar useful
SITHFAB001C Clean and tidy bar areas
SITHFAB010C Prepare and serve non-alcoholic beverages
Coffee shop assistant
SIRXCCS001A Apply point-of-sale handling procedures
SITHFAB012B Prepare and serve espresso coffee
Waiter or food and beverage runner
SITHFAB003A Serve food and beverage to customers
SITHFAB009A Provide responsible service of alcohol
Housekeeping assistant
SITHACS004B Provide housekeeping services to guests
SITHACS005B Prepare rooms for guests
Porter
SITHACS003A Provide porter services
SITXCCS001B Provide visitor information
