Qualification Outline
22/07/2026 5:42 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate I in Hospitality
Certificate I in Hospitality
SIT10222
BHS2
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 10/06/2022 | Current | Approved |
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, cafés, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Six (6) units must be completed:- three (3) core units
- three (3) elective units, consisting of:
- one (1) unit from Group A
- two (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.
Note: Units marked with * on training.gov.au (TGA) have one or more prerequisites. Refer to individual units for details.
1. Core Units
All three (3) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEC43 | SITXWHS005 | Participate in safe work practices | 15 | Unit of competency |
| OEA25 | SITXCCS009 | Provide customer information and assistance | 20 | Unit of competency |
| OCD94 | BSBTWK201 | Work effectively with others | 35 | Unit of competency |
2. Group A Elective Units - Hygiene
One (1) unit must be selected from Group A.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEB45 | SITXFSA005 | Use hygienic practices for food safety | 15 | Unit of competency |
| OEA23 | SITHIND005 | Use hygienic practices for hospitality service | 15 | Unit of competency |
3. Group B - Other Electives
Up to two (2) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODP51 | TLIE0009 | Carry out basic workplace calculations | 20 | Unit of competency |
| OEA11 | SITHFAB022 | Clean and tidy bar areas | 15 | Unit of competency |
| OEB15 | SITHKOP009 | Clean kitchen premises and equipment | 10 | Unit of competency |
| OEA49 | SITHACS009 | Clean premises and equipment | 12 | Unit of competency |
| OEA46 | SITHCCC026 | Package prepared foodstuffs | 6 | Unit of competency |
| OCE03 | BSBPEF202 | Plan and apply time management | 15 | Unit of competency |
| OEA51 | SITHCCC025 | Prepare and present sandwiches | 15 | Unit of competency |
| OEA52 | SITHCCC024 | Prepare and present simple dishes | 20 | Unit of competency |
| OEB19 | SITXCOM006 | Source and present information | 10 | Unit of competency |
| OEA16 | SITHCCC023 | Use food preparation equipment | 25 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZV2 | SIT10216 | Certificate I in Hospitality | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships