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
