Qualification details

SIT10216 - Certificate I in Hospitality (Release 1)


ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Supersedes and is equivalent to SIT10213 - Certificate I in Hospitality• Equivalent 02/Mar/2016

Training packages that include this qualification

Units of competency


SchemeCodeClassification value
ANZSCO Identifier 431900 Other 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 Hospitality 
Taxonomy - Occupation N/A Kitchenhand,Housekeeping Attendant 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 431900 Other Hospitality Workers 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 524 Certificate I 03/Mar/2016 
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Modification History

Not applicable.

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

Possible job titles include:

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

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

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 the SIT 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 


Work effectively with others


Provide customer information and assistance


Participate in safe work practices

Elective units 

Group A 


Use hygienic practices for hospitality service


Use hygienic practices for food safety

Group B 



Organise and complete daily work activities


Carry out basic workplace calculations

Commercial Cookery and Catering 


Use food preparation equipment


Prepare and present simple dishes


Prepare and present sandwiches


Package prepared foodstuffs

Communication and Teamwork 


Source and present information



Clean premises and equipment


Clean and tidy bar areas


Clean kitchen premises and equipment

Food Safety 


Use hygienic practices for food safety

Working in Industry 


Use hygienic practices for hospitality service

Qualification Mapping Information

SIT10213 Certificate I in Hospitality


Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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