Qualification details

SIT10213 - Certificate I in Hospitality (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 11/Oct/2013

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT10207 - Certificate I in HospitalityThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 17/Jan/2013
Supersedes and is equivalent to SIT10212 - Certificate I in HospitalityIntent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group Core units reduced from 4 to 3 units. Elective units increased from 2 to 3 units. 10/Oct/2013
Is superseded by and equivalent to SIT10216 - Certificate I in Hospitality• Equivalent 02/Mar/2016

Training packages that include this qualification

Classifications

SchemeCodeClassification value
ANZSCO Identifier 431000 Hospitality Workers 
ASCO (occupation type) Identifier 632 Hospitality Workers 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 524 Certificate I 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 431000 Hospitality Workers 05/Mar/2014 
ASCO (occupation type) Identifier 632 Hospitality Workers 05/Mar/2014 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 05/Mar/2014 
Qualification/Course Level of Education Identifier 524 Certificate I 11/Oct/2013 
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Modification History

The version details of this endorsed qualification are in the table below. The latest information is at the top.

Version 

Comments 

1.0

Replaces and is equivalent to SIT10212 Certificate I in Hospitality.

Intent of the qualification remains unchanged.

SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group.

SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group.

Core units reduced from 4 to 3 units. Elective units increased from 2 to 3 units.

Description

This qualification reflects the role of individuals who participate in a range of routine and predictable hospitality work activities. They work under close supervision and are given clear directions to complete tasks.

This preparatory qualification provides individuals with knowledge and skills for initial work, community involvement and further learning.

This qualification is suitable for VET in Schools (VETiS) delivery.

Job roles 

This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops.

Possible job titles include:

  • bar useful
  • food runner
  • glass runner
  • housekeeping assistant
  • kitchen steward
  • kitchen useful.

Pathways Information

Pathways into the qualification 

Individuals may enter SIT10213 Certificate I in Hospitality with limited or no vocational experience and without a relevant lower level qualification.

Pathways from the qualification 

After achieving SIT10213 Certificate I in Hospitality, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Entry Requirements

There are no entry requirements for this qualification.

Employability Skills Summary

Employability Skill 

Industry/enterprise requirements for this qualification include: 

Communication

Communicating with colleagues and customers to identify their needs; speaking clearly and directly to customers to ensure a positive hospitality experience.

Initiative and enterprise

Thinking about better ways of completing operational activities and suggesting these to supervisors; seeking feedback on hospitality services from customers and providing information and suggestions to supervisors.

Learning

Being open to opportunities that are presented to learn new things about the hospitality industry, new operational tasks and better ways of providing hospitality service.

Planning and organising

Collecting and organising workplace procedures to guide operational activities; planning operational activities to ensure a smooth workflow which delivers a positive service outcome for hospitality customers.

Problem-solving

Identifying operational and customer service problems and requesting assistance from team members and supervisors to solve issues.

Self-management

Following policies and procedures for legal compliance, operational and service activities; knowing own job role in hospitality operational activities and safe working practices.

Teamwork

Taking instructions from others and understanding own role in servicing the needs of the hospitality customer; supporting other team members with operational activities to achieve quality service delivery of the hospitality product.

Technology

Understanding the operating capability of tools and equipment and selecting and safely using them; selecting and using the right personal protective equipment to manage personal safety in the workplace.

Packaging Rules

Packaging rules 

6 units must be completed:

  • 3 core units
  • 3 elective units, consisting of:
  • 1 unit from Group A
  • 2 units from Group B, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units 

BSBWOR203B Work effectively with others

SITXCCS101 Provide information and assistance

SITXWHS101 Participate in safe work practices

Elective units 

Group A 

SITHIND101 Use hygienic practices for hospitality service

SITXFSA101 Use hygienic practices for food safety

Group B 

Accommodation Services 

CPPCLO1040A Prepare for work in the cleaning industry

SITHACS101 Clean premises and equipment

Administration 

BSBWOR202A Organise and complete daily work activities

TLIE1005A Carry out basic workplace calculations

Commercial Cookery and Catering 

SITHCCC101 Use food preparation equipment *

SITHCCC102 Prepare simple dishes *

SITHCCC103 Prepare sandwiches *

SITHCCC104 Package prepared foodstuffs *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Communication and Teamwork 

SITXCOM101 Source and present information

Food and Beverage 

SITHFAB101 Clean and tidy bar areas *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Food Safety 

SITXFSA101 Use hygienic practices for food safety

Kitchen Operations 

SITHKOP101 Clean kitchen premises and equipment *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Working in Industry 

SITHIND101 Use hygienic practices for hospitality service

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Bar useful 

BSBWOR202A Organise and complete daily work activities

SITHFAB101 Clean and tidy bar areas

SITXFSA101 Use hygienic practices for food safety

Catering Assistant 

SITHCCC101 Use food preparation equipment

SITHCCC102 Prepare simple dishes

SITXFSA101 Use hygienic practices for food safety

Housekeeping assistant 

CPPCLO1040A Prepare for work in the cleaning industry

SITHACS101 Clean premises and equipment

SITHIND101 Use hygienic practices for hospitality service

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