Qualification details

SIT10307 - Certificate I in Hospitality (Kitchen Operations) (Release 1)


Usage recommendation:
The Deleted usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your training regulator.
DeletedDeleted from SIT07 Tourism, Hospitality and Events Training Package17/Jan/2013
Supersedes and is equivalent to THH11102 - Certificate I in Hospitality (Kitchen Operations)31/Dec/2010

ReleaseRelease date
1 1 (this release) 01/Jan/2011

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
SITHIND001B - Develop and update hospitality industry knowledgeDevelop and update hospitality industry knowledgeSupersededN/A
SITHCCC007A - Prepare sandwichesPrepare sandwichesSupersededN/A
SITXCOM002A - Work in a socially diverse environmentWork in a socially diverse environmentSupersededN/A
SITXOHS001B - Follow health, safety and security proceduresFollow health, safety and security proceduresSupersededN/A
SITXOHS002A - Follow workplace hygiene proceduresFollow workplace hygiene proceduresSupersededN/A
TLIE507C - Carry out basic workplace calculationsCarry out basic workplace calculationsSupersededN/A
SITHCCC006A - Prepare appetisers and saladsPrepare appetisers and saladsSupersededN/A
SITHCCC004B - Clean and maintain kitchen premisesClean and maintain kitchen premisesSupersededN/A
SITHCCC002A - Present foodPresent foodSupersededN/A
SITHCCC005A - Use basic methods of cookeryUse basic methods of cookerySupersededN/A
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SchemeCodeClassification value
ANZSCO Identifier 851311 Kitchenhand 
ASCO (occupation type) Identifier 9931-11 Kitchenhand 
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 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851311 Kitchenhand 14/Dec/2009 
ASCO (occupation type) Identifier 9931-11 Kitchenhand 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 the kitchen. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias 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 roles such as:

  • receiving and storing stock
  • preparing food items (mise en place)
  • making simple food items, such as sandwiches and salads
  • cleaning and tidying the kitchen and storage areas
  • assisting in the service of food through use of presentation skills.

Possible job titles include:

  • kitchen attendant
  • larder hand
  • sandwich hand.

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


SIT10307 Certificate I in Hospitality  (Kitchen Operations )

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 to determine and interpret their needs and the needs of customers; interpreting and providing information to colleagues in a culturally appropriate manner; speaking clearly and directly to colleagues to ensure a positive outcome.


Following instructions and working as a team member under supervision; working with colleagues to ensure the requirements of customers are met.

Problem solving 

Identifying and clarifying the extent of operational problems in the kitchen and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen.

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 kitchen operations; using appropriate predetermined policies and procedures to guide such activities.


Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; 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, in particular kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting kitchen operations.


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 (Kitchen Operations), 10 units must be completed:

  • all 7 core units
  • 3 elective unit which must be selected from the electives listed below.

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



Organise and prepare food


Present food


Receive and store kitchen supplies


Clean and maintain kitchen premises


Work with colleagues and customers


Follow health, safety and security procedures


Follow workplace hygiene procedures


Communication and Teamwork 


Work in a socially diverse environment


Carry out basic workplace calculations

Commercial Cookery and Catering 


Use basic methods of cookery


Prepare appetisers and salads


Prepare sandwiches

Working in Industry 


Develop and update hospitality industry knowledge

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

Kitchen attendant or larder hand 

SITHCCC006A Prepare appetisers and salads

Sandwich hand 

SITHCCC007A Prepare sandwiches