Overview
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.
Award-winning facilities
The Footscray Nicholson hospitality training centre includes:
- three state-of-the-art commercial kitchens with the latest cooking equipment
- two demonstration kitchens
- a training bar
- VenU: a 150-seat training restaurant.
VenU restaurant was awarded best training restaurant in Victoria at the Restaurant and Catering Awards.
Progress from our commercial cookery course
Domestic students who have successfully completed SIT30821 Certificate III in Commercial Cookery are able to progress to this course.
You will build skills and knowledge for supervisory or team leading roles and receive credit to complete the course in six months full-time study.
All applicants need to apply for this course to be considered for this course progression with credit.
Need some advice?
Request a call back from one of our experienced Victoria University Polytechnic course advisers to get your questions answered.
Request a call backTAFE resources
Careers
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.
Nationally recognised training
This course is nationally recognised training.
Course structure
The course structure comprises the following core and elective units. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback.
To be awarded SIT40516 Certificate IV in Commercial Cookery qualification, a student must successfully complete a total of thirty-three (33) units of competency, comprising of:
* twenty-seven (27) core units;
* six (6) elective units, of which;
- 3 (three) units must be from Group A
- 3 (three) 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 another 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 as well as be approved by the Polytechnic.
Course structure and units
VU Polytechnic delivers the electives listed in the ‘course structure and units’ below. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback. Alternative suitable electives are only available via Recognition of Prior Learning (RPL) and Credit Transfer (CT).
CORE UNITS
-
- Unit code
- SITHCCC023
-
- Unit code
- SITHCCC027
-
- Unit code
- SITHCCC028
-
- Unit code
- SITHCCC029
-
- Unit code
- SITHCCC030
-
- Unit code
- SITHCCC031
-
- Unit code
- SITHCCC035
-
- Unit code
- SITHCCC036
-
- Unit code
- SITHCCC037
-
- Unit code
- SITHCCC041
-
- Unit code
- SITHCCC042
-
- Unit code
- SITHCCC043
-
- Unit code
- SITHKOP010
-
- Unit code
- SITHKOP012
-
- Unit code
- SITHKOP013
-
- Unit code
- SITHKOP015
-
- Unit code
- SITHPAT016
-
- Unit code
- SITXCOM010
-
- Unit code
- SITXFIN009
-
- Unit code
- SITXFSA005
-
- Unit code
- SITXFSA006
-
- Unit code
- SITXFSA008
-
- Unit code
- SITXHRM008
-
- Unit code
- SITXHRM009
-
- Unit code
- SITXINV006
-
- Unit code
- SITXMGT004
-
- Unit code
- SITXWHS007
ELECTIVE UNITS
Group A - Cookery and Catering
-
- Unit code
- SITHCCC038
-
- Unit code
- SITHCCC040
-
- Unit code
- SITHKOP014
Full time domestic and international students select from either Patisserie Stream or the Management Stream options
Group C - Patisserie Stream
-
- Unit code
- SITHPAT014
-
- Unit code
- SITHPAT015
-
- Unit code
- SITHPAT018
Or alternative option
Imported Electives - Management Stream
-
- Unit code
- SITXCCS016
-
- Unit code
- SITXFIN010
-
- Unit code
- SITXMGT005
Industry Delivery electives only
Group A - Cookery and Catering
-
- Unit code
- SITHCCC038
-
- Unit code
- SITHCCC040
-
- Unit code
- SITHKOP014
Imported Electives - Management Stream
-
- Unit code
- SITXCCS016
-
- Unit code
- SITXFIN010
-
- Unit code
- SITXMGT005
Recognition of Prior Learning and/or Credit Transfers:
Previous completion of units at the VU Polytechnic or any other Registered Training Organisation and/or previous attainment of skills and knowledge may be credited towards this course. Units must satisfy the completion rules of the qualification and be assessed as appropriate by the Polytechnic.
Learning outcomes
Foundation skills and core skills for work, are explicitly stated in the foundation skills field, of units of competency on the National VET Register and in the implementation guides/companion volumes for training package qualifications.Domestic Delivery:
Fees & scholarships
Fee type for this course: VET
Fee type definitions
The amount you pay for your course depends on whether you’re offered a government subsidised place or a full fee-paying place.
Students who enrol in a:
- government subsidised place pay subsidised tuition fees (the government contributes the rest), and may be required to pay a Student Services and Amenities Fee along with any material fees
- full fee-paying place pay the full fee tuition rate (which includes Student Services and Amenities Fee and any material fees).
Calculate your VET course fees.
Find out more about:
- the Student Services and Amenities Fee (SSAF)
- ways to pay your fees
- important fee dates
- how to apply for a VE/TAFE refund
Scholarships & assistance
Apply for a scholarship to help with your study costs.
We can help with fee assistance and advice.
Admission & pathways
Meeting the minimum admission requirements does not guarantee you entry into this course. Some courses receive more applications than the number of places available. In this situation we will also assess your education, work and other relevant experience.
If you do not meet the minimum requirements you may be eligible for one of our special admission programs.
Find out more about how to apply for our courses, and our commitment to admissions transparency.
Entry requirements
There are no formal entry requirements for this course.As part of the application process, applicants must complete a Pre-training Review (PTR) and undertake a literacy and numeracy (LN) assessment to determine suitability.
Pathways from VU courses
There are many ways you can start your education journey at VU. Pathways offer an easy transition between courses at different levels, so that you can start with a certificate and progress right through to postgraduate study.
Find out more about pathways and credits.
Recognition of Prior Learning (RPL)
Use our credit calculator to find out how much credit you could get towards your course, based on your previous study.
You may be able to complete your qualification sooner through formal recognition of your existing skills. This is known as Recognition of Prior Learning (RPL).
To receive RPL, we assess your previous work, education and life experiences against recognised qualifications. Applications for RPL can be made prior to enrolling.
Call us on 1300 TAFE VP (1300 823 387) to discuss RPL options with the course manager.
How to apply
Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs.
Available start dates:
- 12 February 2024
Before you apply
Before starting your application, please read through the step-by-step VU Polytechnic application process to make sure you have all the necessary documents and information ready to successfully complete your application.
Before applying, you should consider whether you also want to apply for:
- Credit transfer/Recognition of prior learning (RPL): If you have significant experience or studies elsewhere you may be eligible for credit for some units of your course and not have to undertake them.
Apply direct to VU
Apply direct to VU using our admission centre, submit applications for one or more courses, track and save your progress and upload additional information.
Already a VU student?
If you are already a VU student, apply direct to VU using our Admissions centre to transfer into this course. Remember it’s best to be accepted into your new course before withdrawing from your current one.
After you apply
- It’s important to check for emails from us (which may go to your spam/junk folder).
- Complete any requests for information by the given dates, otherwise your application may not be considered
Enquire now – TAFE
Please fill out the form below, and we'll get back to you shortly.
Contact VU Polytechnic
Please note that if changes to this course occur, VU will notify students as soon as possible.
At Victoria University, we aim to display accurate and complete course information online. However, we are unable to guarantee that every course change is currently displayed. You may contact the University directly on +61 3 9919 6100 to confirm the most up-to-date course fees, pathways and credit transfer, recognition of prior learning, admission and enrolment procedures, examinations and services available to our students.
