Certificate I in Hospitality (Kitchen Operations)

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.



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.


add topic SITHCCC001B

Organise and prepare food

add topic SITHCCC002A

Present food

add topic SITHCCC003B

Receive and store kitchen supplies

add topic SITHCCC004B

Clean and maintain kitchen premises

add topic SITXCOM001A

Work with colleagues and customers

add topic SITXOHS001B

Follow health, safety and security procedures

add topic SITXOHS002A

Follow workplace hygiene procedures


Communication and Teamwork

add topic SITXCOM002A

Work in a socially diverse environment

add topic TLIE507C

Carry out basic workplace calculations

Commercial Cookery and Catering

add topic SITHCCC005A

Use basic methods of cookery

add topic SITHCCC006A

Prepare appetisers and salads

add topic SITHCCC007A

Prepare sandwiches

Working in Industry

add topic SITHIND001B

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

add topic SITHCCC006A Prepare appetisers and salads

Sandwich hand

add topic SITHCCC007A Prepare sandwiches


    Not applicable.

Entry Requirements

Not applicable.

Licensing Information

Not applicable.

Employability Skills


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.