1.5 years full time

2024: February, July


2024: A$7,618*
* fee per semester

Application due dates:
We are currently accepting applications for this course.
Materials fee:
$687 (indicative fees per course)


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. 

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.

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.

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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.

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.

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).



Group A - Cookery and Catering

Full time domestic and international students select from either Patisserie Stream or the Management Stream options

Group C - Patisserie Stream

Or alternative option

Imported Electives - Management Stream

Industry Delivery electives only

Group A - Cookery and Catering

Imported Electives - Management Stream

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.

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:

Admission & pathways

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.

Applicants for this course will need to have met the academic requirements and prerequisites for this course outlined below.

Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.

Entry requirements

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.
International students must meet the IELTS entry requirement of 5.5 (Academic) with no band less than 5.0. Where literacy and/or numeracy needs are identified during course delivery, students have access to a range of supports including:
• support from an LLN specialist through the open access sessions offered at each campus library learning hub or on an individual basis through the Victoria University Polytechnic Learning Support team,
• embedded support where an LLN specialist is engaged in a team teaching model with vocational teachers • access to resources within Victoria University Polytechnic such as library-based student mentors and online support which is available on a 24/7 basis.

Find out if you meet the entry requirements, including English language and academic requirements.

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.

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.

We are currently accepting international applications, and we welcome you to apply for this course.

Click 'apply' to begin, and we will guide you through the application process.


If you have questions, please get in touch:

Information and fees listed above are for non-resident students. Fees are accurate at the time of viewing and will be subject to annual increases. Some courses require students to purchase equipment or clothing that they will need in the course. These equipment or clothing costs are not included in the course fees listed above – check your Letter of Offer for an estimate on non-tuition-fee-related expenses.

VU takes care to ensure the accuracy of this course information, but reserves the right to change or withdraw courses offered at any time. Please check that course information is current with the Student Contact Centre.