Student kitchen

Location

Level 4, Student Pavilion, Building 162, Parkville Campus.

The kitchen can be booked for private events or activities by UMSU or GSA student clubs, societies, or associations.

When not reserved for group bookings, it is available for all students to reheat food.

Facilities

These facilities and equipment are available during student kitchen bookings:

  • Food processor, stand mixer, blender, rice cooker, microwaves, ice machine
  • Ovens (x2), stovetop, outdoor BBQ
  • Pots, pans, baking trays, utensils
  • Cutlery, plates, bowls, mugs (up to 50 people)
  • Tables, seating, outdoor terraces.

Booking the space

Advance noticeReservations must be made at least two weeks in advance
Available hoursMonday to Friday, 9am–9pm
WeekendsNot available
Maximum duration4 hours, including clean-up (unless prearranged)

Who can book this space?

  • Any currently registered UMSU/GSA club or association
  • Students who have completed the online induction and agreed to the Terms and Conditions.

Maximum capacity

Up to 50 people (30 indoor seats, plus outdoor balcony).

Note: the bookable area is divided by a large sliding door.

Training requirements

Complete this Occupational Health and Safety induction to learn about kitchen safety, safe food handling requirements, and emergency procedures. Complete the online subject-based induction through the Canvas (LMS) Communities platform.

Enrol in the Student Kitchen Induction

Food Safety Certificate

Obtain a free, non-accredited online certificate from the Department of Health Victoria: Food Safety Certificate. This program covers safe food handling in public settings.

  • Finish the online assessment to download your certificate.
  • Upload your certificate to the correct LMS module.
Responsible Service of Alcohol Certificate

If applicable to your event (ie, if you will be serving alcohol)

  • This is an external course that typically takes 4–6 hours and involves a fee.
  • It can be completed either online or in person, depending on the provider.
  • Upload your certificate to the correct LMS module.

How to book the student kitchen

  1. Nominate a Booking Lead: Responsible for booking, training, and overseeing the event.
  2. Complete Student Kitchen Induction: Outlined in the training requirements above.
  3. Make a reservation:
    • Once you receive a confirmation email that you have passed the induction and been added to the booking system, you can book your event time through DiBS.
  4. Booking confirmation process:
    • Your booking will be confirmed within 2 business days. Bookings must be made at least 2 weeks in advance
    • If we need additional information to process your booking, we will contact you via email for clarification
    • Once approved, you will receive a confirmation email
    • The day before your event, you will receive an email restating the guidelines and providing the lockbox code (keys and swipe card).
  5. Event day:
    • The Booking Lead must oversee the event from setup to pack down.
  6. Post-event:
    • Clean up
    • Return keys and swipe card to the lockbox
    • Submit the pack-down checklist.

If applicable, email incident reports to studentkitchen-enquiries@unimelb.edu.au within 24 hours.

Terms and conditions

The use of the Student Kitchen and its seating areas is subject to the following terms and conditions. Students must read and agree to these terms before making a booking.

  1. The Student Kitchen is available for bookings by registered UMSU and GSA groups and associations. Activities must involve food or meal preparation shared among attendees.
  2. Kitchen use is for private student events only.
  3. The Booking Lead must complete the LMS Student Kitchen induction before gaining access to book.
  4. The Booking Lead, acting as the Food Safety Supervisor, must be present throughout the activity to ensure safe food handling.
  5. Food and beverages must be provided free of charge; sales for profit are not allowed.
  6. For fundraising sales, additional steps such as a City of Melbourne temporary event license and possible UoM staff support are required. Contact the UMSU Clubs and Societies Coordinator for details.
  7. Food prepared in the kitchen must be consumed there unless prior agreement is made with the University.
  8. Users must follow all Standard Operating Procedures and signage in the communal areas.
  9. Emergency response numbers and procedures are displayed in the kitchen.
  10. Report any incidents, including injuries or near misses, using the Incident Report form. Submit completed forms with details (scan or photo) to studentkitchen-enquiries@unimelb.edu.au.

Food delivery and storage

  • Transport food to prevent contamination and deliver it no more than 24 hours before the booking. Store food appropriately and sealed
  • Takeaway orders and deliveries are not permitted for group activities. Deliveries must be received by the Booking Lead and labelled with the booking reference
  • Store food securely in designated areas without blocking kitchen access. Personal belongings should be kept in lockers, not with food
  • Perishable items must be stored in refrigerators or freezers in leakproof containers and within best-use dates. Non-perishable items should be kept in pest-proof containers in cupboards
  • Label all food with the booking reference and contact details. Failure to comply may result in food being discarded by the University Cleaning team.

Alcohol

  • Alcohol can only be served by club executives with a current RSA certificate
  • Supply of alcohol requires pre-approval in your booking request. Specify quantities in the booking description. No additional alcohol is allowed
  • Attendees must hold paid membership of a Club or Association; no general public or non-UMSU/GSA members are permitted
  • Alcohol must be provided free of charge; direct sales are strictly prohibited
  • Consumption is restricted to the Student Kitchen and may not be taken outside the space or building
  • Events are subject to spot audits for compliance. All attendees must adhere to University of Melbourne policies, including the Student Conduct and Alcohol policy.

Waste management

  • Dispose of waste in the correct bins: mixed recycling, landfill, or organic food waste, as labelled
  • Avoid contaminating recycling or organic bins. If unsure, use the red landfill bin
  • Do not leave food or waste on counters or tabletops
  • Remove all food from the space after your event
  • Unlabeled or abandoned items will be treated as waste and disposed of by the cleaning team
  • Food in the refrigerator will be removed by the cleaning team at 5pm each Friday
  • Food theft breaches the University’s Code of Conduct.

Cleaning

  • The Booking Lead must be familiar with all cleaning Standard Operating Procedures (SOPs) for the Student Kitchen, including any additional cleaning needs (eg oil spills)
  • Ensure food safety and sanitation practices are followed by event attendees during food preparation, cooking, and serving
  • Return the kitchen to a clean state, removing excess packaging, food items, and dirty dishes/utensils
  • Return and secure all used equipment in its designated storage area
  • Clean, turn off, and lock all fixed equipment to prevent public access
  • Enforce general controls: hair tied back, frequent hand washing, closed-toe shoes, no food in service areas, no trolleys in storage areas, and use cleaning spray on all surfaces and equipment after use
  • Maintain cleanliness with no accumulation of garbage, recyclables, food waste, dirt, grease, or visible matter
  • Respect others sharing the kitchen and adhere to the University’s Code of Conduct; violations may be addressed under this code.