SIT40521 Certificate IV in Kitchen Management

VU course code: SIT40521 | CRICOS: 109628C | Level of study: TAFE
1.5 years full time
Face to Face with eLearning


No tuition fees for eligible students

Footscray Nicholson, Industry
15 July 2024
15 July 2024


Enhance your cookery skills and gain an understating of kitchen, operations, people and finance management for hospitality businesses with the Certificate IV in Kitchen Management SIT40521 at Victoria University.

This kitchen-management qualification reflects the role of chefs and cooks who supervise or lead teams. During your study, you'll develop the ability to work independently in a commercial kitchen setting, and learn to solve non-routine problems.

Through a blend of online learning and practical skills development, you will become a competent chef and come to understand management concepts.

You will develop expertise in the following areas:

  • quality control
  • stock control
  • menu planning and costing
  • finance
  • human resources
  • leadership
  • people and operations management
  • sustainable work practices
  • food hygiene, food safety, OHS and first aid
  • food preparation and presentation.

You'll finish the course prepared to take a role in restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete units 'SITHCCC036 Prepare meat dishes' without meeting this requirement. 

NRT logoThis course is nationally recognised training.

Entry requirements

When assessing your application, we consider your education, work experience, current skills and personal attributes (where relevant).

Applicants for this course will need to meet the entry criteria outlined below. If you don’t meet the entry criteria, you may be able to gain entry by first completing a different course. We call this a ‘pathway’.

You may also be eligible for ‘Recognition of Prior Learning’, which lets you finish your course more quickly when you have gained some of the skills required from past study or work experience.

Entry criteria

Credit & Entry pathways into this course

Victoria University is committed to providing a transparent admissions process. Find out more about how to apply for our courses, and our commitment to admissions transparency. Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.

Course structure

To be awarded SIT40521 Certificate IV in Kitchen Management qualification, 33 units must be completed comprising:

* 27 core units; * 6 elective units, of which; - 3 units must be from Group A - 3 units may be selected from within the SIT40521 Certificate IV in Kitchen Management qualification, elsewhere in the SIT Tourism, Travel and Hospitality Training Package, or other current training package or accredited course.


Fees & scholarships

TAFE fees vary, depending on how much the government contributes towards course costs (if anything).

Read below to find out about the fee ‘type’, the estimated yearly tuition costs for this course, and the financial support on offer.


Eligible students won’t be required to pay tuition fees for this course.

Free TAFE courses align with skills and jobs that are in high demand in from Victorian employers.




Graduates of this course are able to work as chef or chef de partie preparing a variety of dishes in a range of hospitality businesses such as:

  • restaurants
  • hotels
  • clubs
  • pubs
  • cafes
  • coffee shops.

You may choose to run a small business in these sectors.