Qualification details

SIT10207 - Certificate I in Hospitality (Release 1)


ReleaseStatusRelease date
1 1 (this release)Current 01/Jan/2011

Usage recommendation:
Is superseded by and equivalent to SIT10212 - Certificate I in HospitalityOverall intent of the qualification remains unchanged, though qualification is now broader, covering outcomes of previous qualification SIT10307 Certificate I in Hospitality (Kitchen Operations). Total number of units reduced by 1. Core units reduced from 5 to 4 units. Content changed to more accurately reflect the limited hospitality job outcomes at Certificate I level. 17/Jan/2013
Is superseded by and equivalent to SIT10213 - Certificate I in HospitalityThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 17/Jan/2013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 THH11002 - Certificate I in Hospitality (Operations) 31/Dec/2010

Training packages that include this qualification


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 
Taxonomy - Industry Sector N/A Asset Maintenance,Community Services,Hospitality 
Taxonomy - Occupation N/A Housekeeping Attendant,Waiter,Café Attendant,Usher,Porter 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 431000 Hospitality Workers 14/Dec/2009 
ASCO (occupation type) Identifier 632 Hospitality Workers 14/Dec/2009 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 14/Dec/2009 
Qualification/Course Level of Education Identifier 524 Certificate I 14/Dec/2009 
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Modification History

Not applicable.


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


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 :


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.


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.


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.


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.


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


To achieve a Certificate I in Hospitality, 7 units must be completed:

  • all 5 core units
  • 2 elective units which must be selected from the list below.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.



Develop and update hospitality industry knowledge


Work with colleagues and customers


Work in a socially diverse environment


Follow health, safety and security procedures


Follow workplace hygiene procedures


Accommodation Services 


Provide porter services


Provide housekeeping services to guests


Prepare rooms for guests


Clean premises and equipment


Launder linen and guest clothes


Client and Customer Service 


Provide visitor information


Apply point-of-sale handling procedures

Communication and Teamwork 


Carry out basic workplace calculations



Process financial transactions

Food and Beverage 


Clean and tidy bar areas


Operate a bar


Serve food and beverage to customers


Provide table service of alcoholic beverages


Provide responsible service of alcohol


Prepare and serve non-alcoholic beverages


Prepare and serve espresso coffee



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


SITHACS003A Provide porter services

SITXCCS001B Provide visitor information

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