Certificate IV in Kitchen Management (CRICOS course code 109633F) is a Certificate IV delivered by Technical and Further Education Commission over 1 year. This qualification, coded SIT40521 at the national level, equips you with supervisory and operational skills for commercial kitchen environments. As a CRICOS-registered course (Provider 00591E), it meets Australian Government standards for international students. You will learn menu planning, cost control, team leadership, and advanced cookery techniques. Whether you aim to become a chef, kitchen manager, or caterer, this course provides a pathway to hospitality careers across Australia. TAFE NSW, one of Australia's largest vocational education providers, offers this program across six NSW locations, including regional centres like Armidale, Bathurst, Coffs Harbour, Dubbo, and metropolitan campuses in Newcastle and Kingscliff. With a strong work-integrated learning component, you gain practical experience while studying. Australia's hospitality sector employs over 800,000 people, and skilled kitchen managers are in high demand. This page provides detailed information on fees, entry requirements, delivery locations, and visa pathways to help you make an informed decision.
Certificate IV in Kitchen Management (CRICOS course code 109633F) is a Certificate IV (AQF Level 4) qualification delivered by Technical and Further Education Commission (TAFE NSW), a government-owned provider with CRICOS registration 00591E. The course falls under the field of education 'Food, Hospitality and Personal Services' (broad field 11) and specific discipline 'Cookery' (110109). With a duration of 52 weeks (1 year), it is a single qualification with no dual or foundation study component. The vocational education and training (VET) national code is SIT40521. Language of instruction is English. The course includes a mandatory work component of 30 weeks (6 hours per week, approximately 180 total hours), allowing students to gain hands-on experience in real kitchen environments. This course is ideal for those seeking to develop supervisory skills in commercial cookery and kitchen management. All data is sourced from the official CRICOS register as at April 2026, ensuring accuracy and trustworthiness.
This Certificate IV focuses on advanced cookery techniques, kitchen operations, menu engineering, financial management, and team leadership. You will learn to plan and cost menus, manage stock and supplies, lead kitchen teams, ensure food safety compliance, and create innovative dishes. The course balances theoretical knowledge with practical application, preparing you for roles such as chef, chef de partie, kitchen manager, or catering supervisor. While the exact syllabus is set by TAFE NSW, graduates typically gain the ability to work autonomously and supervise others in commercial kitchens. The qualification aligns with industry standards and can lead to further study at diploma level or direct employment.
According to the CRICOS register, this course runs for 52 weeks (1 year). Study mode is typically full-time, on-campus, with English as the language of instruction. It is a single qualification (no dual award) and does not include foundation studies. Students are expected to attend classes at the selected campus and complete the work placement component. The course load includes both theoretical sessions and practical kitchen labs.
Tuition fees for Certificate IV in Kitchen Management at Technical and Further Education Commission are indicative at A$22,900 for the full program. Non-tuition fees are listed as A$0 on the CRICOS register. Estimated total cost is A$22,900. Please note: Overseas Student Health Cover (OSHC), living expenses, and visa application charges are not included. Living costs vary by location; for example, in regional NSW, weekly rent may range from $150–$300, while in Newcastle it could be $200–$400. Always confirm current fees with TAFE NSW directly, as they are subject to change. HeadStart Academy provides indicative figures sourced from the CRICOS register and recommends checking the provider's website for the most up-to-date information.
International students typically need an IELTS overall score of 5.0–5.5 (or equivalent) for this level. Prior qualifications expected: completion of Certificate III in Commercial Cookery (or equivalent) is often required. Some providers may offer pathway options if you do not meet the prerequisites. For specific entry requirements, refer to Technical and Further Education Commission's website. Foundation programs are not part of this course but may be available separately.
This course includes a mandatory work-integrated learning component: 30 weeks, 6 hours per week, totalling approximately 180 hours. This involves industry placement in a professional kitchen, providing hands-on experience under supervision. It may be structured as an internship or clinical placement, allowing you to apply classroom skills in real-world settings. This experience is invaluable for building your resume and industry connections.
The course is delivered at six TAFE NSW campuses: Armidale (Beardy Street), Bathurst, Coffs Harbour (Hogbin Drive), Dubbo, Hamilton (Newcastle West), and Kingscliff. These locations span regional and metropolitan NSW, each offering a unique study environment. Armidale and Bathurst are inland regional centres with lower living costs and strong community feel. Coffs Harbour and Kingscliff are coastal towns with vibrant hospitality scenes. Dubbo serves as a hub for western NSW. Hamilton in Newcastle provides urban access with beaches and culture. Each campus is accessible by public transport. Australia has over 1,500 CRICOS-registered providers offering more than 26,000 courses; this course at TAFE NSW is one of them.
International students onshore require a Student visa (Subclass 500) to study this course. Visa conditions include: enrolled in a CRICOS-registered course, maintain Overseas Student Health Cover (OSHC), demonstrate genuine temporary entrant (GTE) status, and show sufficient financial capacity. Work rights: 48 hours per fortnight during term, unlimited during scheduled breaks (subject to visa conditions). For detailed visa guidance, consult the Department of Home Affairs or a registered MARA migration agent. HeadStart Academy does not provide immigration advice.
Follow these three steps to apply for Certificate IV in Kitchen Management at Technical and Further Education Commission: 1. Research CRICOS-registered providers: Use HeadStart Academy's course search to filter by course level (Certificate IV), field (Food & Hospitality), and location (NSW). Ensure the provider is CRICOS-registered (TAFE NSW is 00591E). 2. Apply directly to your chosen institution: Check TAFE NSW's international admissions page for entry requirements, English test scores, and application deadlines. Submit your application with supporting documents. 3. Receive your Confirmation of Enrolment (CoE) and apply for your Student visa (Subclass 500): Once accepted, TAFE NSW will issue a CoE. Use it to lodge your visa application with the Department of Home Affairs. Don't forget OSHC.
NSW is Australia's most populous state, with Sydney as its capital, but the course is offered in regional cities and towns. Regional NSW offers lower cost of living and a quieter lifestyle, while still providing access to hospitality industries. Living costs vary: in Armidale, weekly rent may be $150–$250; in Newcastle, $200–$350. Public transport connects campuses. Consider your preferences for climate, city size, and career opportunities. NSW has over 200 CRICOS-registered providers, so you have many options. This course at TAFE NSW delivers strong industry connections and practical training.
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Certificate IV in Kitchen Management is a CRICOS-registered programme at Technical and Further Education Commission. 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.