Certificate IV in Kitchen Management (CRICOS course code 109546E) is a Certificate IV delivered by Lead College Pty Ltd over 1 year 6 months (~80 weeks). This qualification is designed for aspiring chefs and kitchen managers who want to advance their skills in commercial cookery and kitchen operations. With Australia's thriving hospitality industry, graduates can pursue roles such as chef, sous chef, or kitchen manager. Lead College Pty Ltd is a CRICOS-registered private provider (03636F) with multiple campuses in New South Wales and Western Australia. This course combines theoretical knowledge with practical work placement, ensuring students gain real-world experience. All data is sourced from the official CRICOS register as at April 2026.
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Certificate IV in Kitchen Management (CRICOS course code 109546E) is a Certificate IV delivered by Lead College Pty Ltd over 1 year 6 months (~80 weeks). This course sits at AQF Level 4 and falls under the field of education '11 - Food, Hospitality and Personal Services', specifically in '1101 - Food and Hospitality' with a detailed field of '110109 - Cookery'. The VET national code is SIT40521. This is a single qualification (not a dual award) and does not include foundation studies. The language of instruction is English. Lead College Pty Ltd is a private CRICOS-registered provider (03636F) with six delivery locations across New South Wales and Western Australia. As with all CRICOS-registered courses, international students are protected under the ESOS Act 2000, ensuring quality education and consumer rights.
Students in the Certificate IV in Kitchen Management develop advanced cookery techniques, kitchen management skills, and menu planning capabilities. The curriculum typically covers food safety, cost control, team leadership, and culinary creativity. Graduates are prepared to supervise kitchen operations and manage food production in commercial settings. While specific syllabi vary by provider, this qualification meets national competency standards for the hospitality industry. Note that this description is a general guide; for exact subjects, refer to Lead College Pty Ltd's official course outline. The field of 'Food, Hospitality and Personal Services' emphasises practical skills and industry readiness, with a strong focus on Australian food safety standards and workplace diversity.
The course duration is 1 year 6 months (~80 weeks) as recorded on the CRICOS register. This is a face-to-face program delivered in English at Lead College campuses. It is a single qualification (not a dual or combined award) and does not include foundation studies. The 80-week period includes both classroom learning and a mandatory work component. Students should budget for full-time study commitment. As with all CRICOS courses, attendance and course progress requirements must be met to maintain student visa conditions.
The indicative tuition fee for Certificate IV in Kitchen Management is A$22,000. Non-tuition fees (materials, uniform, etc.) are estimated at A$4,000, bringing the estimated total to A$26,000. These figures are sourced from the CRICOS register as at April 2026 and are subject to change. Additional costs not included are Overseas Student Health Cover (OSHC), living expenses (rent, food, transport), and the Student visa application charge (currently A$1,600). For current and accurate fees, please visit the Lead College Pty Ltd website at http://www.leadcollege.edu.au. Always confirm fees directly with the provider before enrolling.
International students typically require an IELTS overall score of 5.0 to 5.5 (or equivalent) for this level. Applicants should have completed Australian Year 12 or equivalent. Prior qualifications in cookery or hospitality are advantageous but not always mandatory. Some providers may require a Certificate III in Commercial Cookery or relevant industry experience. Foundation or pathway programs may be available for students who do not meet direct entry requirements – check with Lead College Pty Ltd for options. This is general guidance; exact requirements vary by institution. All applicants must also meet Genuine Temporary Entrant (GTE) criteria and financial capacity requirements for a Student visa (Subclass 500).
This course includes a mandatory work component of 12 weeks, 20 hours per week, totalling approximately 240 hours. This is a work-integrated learning placement (industry placement/internship) designed to provide hands-on kitchen experience in a real hospitality environment. The placement helps students apply skills learned in class, build industry networks, and gain confidence. It is a structured part of the course, supervised by the provider. Work hours count towards the overall duration. International students must ensure their visa conditions allow for work placements; typically, placements that are a compulsory part of the course are not counted against the 48 hours per fortnight work limit.
Lead College Pty Ltd delivers this course at six locations across New South Wales and Western Australia: (1) HAYMARKET - 841 George St, Haymarket NSW (near Sydney CBD); (2) NORTH PARRAMATTA - 15B Albert St, North Parramatta; (3) CANNINGTON WA - 15 Leila St, Cannington (Perth area); (4) WEST PARRAMATTA - Unit 4 1 River Rd, West Parramatta; (5) PARRAMATTA - 37 George St, Parramatta; (6) SOUTH WINDSOR - 6 Dowling Pl, South Windsor. Parramatta is a major western Sydney hub with strong public transport connections, while Cannington is near Perth's commercial centre. Each campus offers different local amenities. Students should choose a location convenient for work and living. Sydney and Perth are among Australia's most popular study destinations, with large international student communities and diverse hospitality sectors.
International students enrolling in this course require a Student visa (Subclass 500). Key conditions include: maintaining enrolment in a CRICOS-registered course, satisfactory course progress, and attendance. Work rights: 48 hours per fortnight during study periods, unlimited during scheduled breaks – subject to visa conditions. Students must also maintain Overseas Student Health Cover (OSHC) for the duration of their stay. The Genuine Temporary Entrant (GTE) requirement must be satisfied – demonstrate genuine intention to stay temporarily for study. Financial capacity must be proven (tuition, living costs, OSHC). For detailed and personalised advice, consult a registered migration agent (MARA) or the Department of Home Affairs.
Australia's hospitality industry offers diverse career opportunities, especially in major cities like Sydney and Perth. When considering this course, think about location preferences and job prospects. Parramatta, for instance, has a growing food scene. Living costs: Sydney's weekly rent averages $400-$600, while Perth is slightly lower at $350-$500. Groceries and transport add $200-$300 per week. Work placement can help you gain local experience. Also check if your chosen campus has modern kitchen facilities. Lead College Pty Ltd's multiple locations give flexibility. Remember, all CRICOS-registered providers adhere to ESOS protections. It's wise to compare with other cookery courses in NSW or WA before deciding.
Ready to start your culinary career? Contact Lead College Pty Ltd directly for enrolment details.
Certificate IV in Kitchen Management is a CRICOS-registered programme at Lead College Pty Ltd. Use this register extract [CRICOS register, Apr 2026] to cross-check codes, duration and indicative fees before you apply.
This page is general information only and not migration advice. Confirm Student visa (Subclass 500) requirements with the Department of Home Affairs.