Certificate IV in Kitchen Management

Yes, eligible students won't be required to pay tuition fees for this course under the Free TAFE scheme. Free TAFE courses align with skills and jobs that are in high demand from Victorian employers. For 2026, the Free TAFE fee is $0 tuition, with materials up to $897 (max) and SSAF up to $261 (max). You can check your eligibility on the Victoria University website.

Yes, domestic students who have successfully completed SIT30821 Certificate III in Commercial Cookery at VU 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.

Students have access to the award-winning Footscray Nicholson hospitality training centre, which includes three state-of-the-art commercial kitchens with the latest cooking equipment, two demonstration kitchens, a training bar, and VenU — a 150-seat training restaurant that was awarded best training restaurant in Victoria at the Restaurant and Catering Awards.

Yes, 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 the unit SITHCCC036 Prepare meat dishes without meeting this requirement.

To be awarded the SIT40521 Certificate IV in Kitchen Management qualification, 33 units must be completed, comprising 27 core units and 6 elective units. Of the elective units, 3 must be from Group A (Cookery and Catering), and 3 may be selected from within the qualification, elsewhere in the SIT Tourism, Travel and Hospitality Training Package, or other current training package or accredited course.