Hospitality

Hospitality

Hospitality (Accommodation and Food Services) is a large employing industry. Around 6.7% of workers have their main job in this industry.
Employment levels increased by 38% in 2021 to 795,200, which are projected to further increase to 846,400 by 2025.
All Hospitality-related occupations are projected to show growth by 2025, with the strongest growth expected for Sales Assistants (General) (25%), Waiters (18%) and Chefs (16%).
This sector has been growing steadily with growth attributed to factors such as a growing ‘foodie’ culture, the popularity among many individuals in owning a hospitality business, population growth, and an increase in consumer demand.
Source: https://nationalindustryinsights.aisc.net.au/

This qualification reflects the role of individuals who have a defined and limited range of hospitality  operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision.
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.

12 units must be completed:

  • 6 core units
  • 6 elective units, consisting of:
  • 1 unit from Group A
  • 3 units from Group B
  • 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 * have one or more prerequisites. Refer to individual units for details.

BSBTWK201

Work effectively with others

SITHIND006

Source and use information on the hospitality industry

SITHIND007

Use hospitality skills effectively

SITXCCS011

Interact with customers

SITXCOM007

Show social and cultural sensitivity

SITXWHS005

Participate in safe work practices

Group A – Hygiene 

SITHIND005

Use hygienic practices for hospitality service

SITXFSA005

Use hygienic practices for food safety

Group B – Hospitality 

Accommodation Services – Housekeeping and Portering 

CPPCLO3100

Maintain cleaning storage areas

CPPCLO3101

Clean carpeted floors

CPPCLO3102

Clean hard floors

CPPCLO3103

Clean and maintain amenities

CPPCLO3105

Clean glass surfaces

CPPCLO3112

Clean walls, ceilings and fittings

SITHACS009

Clean premises and equipment

SITHACS010

Provide housekeeping services to guests

SITHACS011

Prepare rooms for guests

SITHACS012

Launder linen and guest clothes

SITHACS013

Provide porter services

Administration 

TLIE0009

Carry out basic workplace calculations

Client and Customer Service, and Sales 

SIRXSLS001

Sell to the retail customer

SITXCCS010

Provide visitor information

Communication and Teamwork 

BSBCMM211

Apply communication skills

SITXCOM006

Source and present information

Commercial Cookery and Catering, and Kitchen Operations 

SITHCCC024*

Prepare and present simple dishes

SITHCCC025*

Prepare and present sandwiches

SITHCCC026*

Package prepared foodstuffs

SITHCCC028*

Prepare appetisers and salads

SITHKOP009*

Clean kitchen premises and equipment

Computer Operations and ICT Management 

BSBTEC201

Use business software applications

Environmental Sustainability 

BSBSUS211

Participate in sustainable work practices

Finance 

BSBFIN302

Maintain financial records

SITXFIN007

Process financial transactions

First Aid 

HLTAID011

Provide First Aid

Food and Beverage 

SITHFAB021

Provide responsible service of alcohol

SITHFAB022*

Clean and tidy bar areas

SITHFAB023*

Operate a bar

SITHFAB024*

Prepare and serve non-alcoholic beverages

SITHFAB025*

Prepare and serve espresso coffee

SITHFAB026*

Provide room service

SITHFAB027*

Serve food and beverage

Food Safety 

SITXFSA006

Participate in safe food handling practices

SITXFSA007*

Transport and store food

Gaming 

SITHGAM022

Provide responsible gambling services

SITHGAM023*

Attend gaming machines

SITHGAM024*

Operate a TAB outlet

SITHGAM025*

Conduct Keno games

Inventory 

SITXINV006

Receive, store and maintain stock

Languages other than English 

SITXLAN007

Conduct basic oral communication in a language other than English

Supersedes and is equivalent to SIT20316 Certificate II in Hospitality.

This qualification reflects the role of cooks who use a wide range of well-developed  cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or 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.

There are no entry requirements for this qualification.

25 units must be completed:

  • 20 core units
  • 5 elective units, consisting of:
  • 3 units from Group A or Group B below
  • 2 units from Group A, Group B or Group C below.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC028*

Prepare appetisers and salads

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC041*

Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC043*

Work effectively as a cook

SITHKOP009*

Clean kitchen premises and equipment

SITHKOP010

Plan and cost recipes

SITHPAT016*

Produce desserts

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXINV006*

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

Group A – Cookery and Catering 

SITHCCC025*

Prepare and present sandwiches

SITHCCC026*

Package prepared foodstuffs

SITHCCC032*

Produce cook-chill and cook-freeze foods

SITHCCC033*

Re-thermalise chilled and frozen foods

SITHCCC038*

Produce and serve food for buffets

SITHCCC039*

Produce pates and terrines

SITHCCC040*

Prepare and serve cheese

SITHCCC044*

Prepare specialised food items

SITHPAT014*

Produce yeast-based bakery products

SITXFSA007*

Transport and store food

Group B – Asian Cookery 

SITHASC020*

Prepare dishes using basic methods of Asian cookery

SITHASC021*

Prepare Asian appetisers and snacks

SITHASC022*

Prepare Asian stocks and soups

SITHASC023*

Prepare Asian sauces, dips and accompaniments

SITHASC024*

Prepare Asian salads

SITHASC025*

Prepare Asian rice and noodles

SITHASC026*

Prepare curry pastes and powders

SITHASC027*

Prepare Asian cooked dishes

SITHASC028*

Prepare Asian desserts

SITHASC033*

Prepare dim sum

Group C – General electives 

BSBSUS211

Participate in sustainable work practices

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003*

Use social media and online tools

SITXCCS014

Provide service to customers

SITXCOM006

Source and present information

SITXCOM007

Show social and cultural sensitivity

SITXINV007

Purchase goods

SITXWHS006

Identify hazards, assess and control safety risks

Supersedes and is equivalent to SIT30816 Certificate III in Commercial Cookery

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

The skills in this qualification must be applied in accordance with Commonwealth and State or 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.

There are no entry requirements for this qualification.

33 units must be completed:

  • 27 core units
  • 6 elective units, consisting of:
  • 3 units from Group A below
  • 3 units from the electives listed below or from any current endorsed Training Package or accredited course.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC028*

Prepare appetisers and salads

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC041*

Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC043*

Work effectively as a cook

SITHKOP010

Plan and cost recipes

SITHKOP012*

Develop recipes for special dietary requirements

SITHKOP013*

Plan cooking operations

SITHKOP015*

Design and cost menus

SITHPAT016*

Produce desserts

SITXCOM010

Manage conflict

SITXFIN009

Manage finances within a budget

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXFSA008*

Develop and implement a food safety program

SITXHRM008

Roster staff

SITXHRM009

Lead and manage people

SITXINV006*

Receive, store and maintain stock

SITXMGT004

Monitor work operations

SITXWHS007

Implement and monitor work health and safety practices

Group B – Asian Cookery 

SITHASC021*

Prepare Asian appetisers and snacks

SITHASC022*

Prepare Asian stocks and soups

SITHASC023*

Prepare Asian sauces, dips and accompaniments

SITHASC024*

Prepare Asian salads

SITHASC025*

Prepare Asian rice and noodles

SITHASC027*

Prepare Asian cooked dishes

SITHASC028*

Prepare Asian desserts

SITHASC033*

Prepare dim sum

Group C – Patisserie 

SITHPAT012*

Produce specialised cakes

SITHPAT014*

Produce yeast-based bakery products

SITHPAT015*

Produce petits fours

SITHPAT017*

Prepare and model marzipan

SITHPAT018*

Produce chocolate confectionery

SITHPAT019*

Model sugar-based decorations

SITHPAT020*

Design and produce sweet showpieces

Group D – Food and Beverage 

SITHFAB021

Provide responsible service of alcohol

SITHFAB023*

Operate a bar

SITHFAB025*

Prepare and serve espresso coffee

SITHFAB027*

Serve food and beverage

SITHFAB034*

Provide table service of food and beverage

Group E – General electives 

BSBTWK501

Lead diversity and inclusion

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003*

Use social media and online tools

SIRXOSM006*

Develop and manage social media and online strategies

SIRXOSM007*

Manage risk to organisational reputation in an online setting

SITXCCS014

Provide service to customers

SITXCCS015

Enhance customer service experiences

SITXFIN008

Interpret financial information

SITXHRM010

Recruit, select and induct staff

SITXINV007

Purchase goods

SITXINV008

Control stock

SITXWHS006

Identify hazards, assess and control safety risks

Supersedes and is equivalent to SIT40516 Certificate IV in Commercial Cookery.

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