Certificate IV in Kitchen Management (CRICOS course code 109714E) is a Certificate IV delivered by National Training Centre of Australia Pty Ltd over 1 year 11 months (~98 weeks). This practical qualification equips students with advanced cookery skills, kitchen supervision techniques, and menu planning knowledge, preparing them for leadership roles in commercial kitchens. As a CRICOS-registered course (provider 03399C), it meets Australian standards for international students. The course includes a mandatory work component of 240 hours, providing hands-on industry experience. Melbourne, home to over 150 CRICOS-registered providers and a vibrant hospitality scene, offers an ideal environment for culinary studies. Living costs in Melbourne average AUD$400–600 per week for rent, groceries, and transport. This page uses data from the official CRICOS register (April 2026) — a free, unbiased resource.
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The Certificate IV in Kitchen Management (CRICOS 109714E) is an AQF Level 4 qualification in the field of Food and Hospitality (field code 110109 - Cookery). Delivered by National Training Centre of Australia Pty Ltd (NTCA), a private CRICOS-registered provider, this course runs for 98 weeks (including holidays). The VET national code is SIT40521. Students learn advanced cooking methods, kitchen management, cost control, and team leadership. Graduates typically pursue roles such as chef, sous chef, or kitchen manager. All CRICOS-registered courses are protected under the ESOS Act, ensuring international students receive quality education and consumer rights. Australia has over 1,556 providers offering more than 26,000 courses. HeadStart Academy is a free resource — no referral fees, just verified data.
This Certificate IV focuses on commercial cookery and kitchen operations within the hospitality industry. Students develop skills in preparing complex dishes, managing food safety programs, supervising kitchen teams, and creating menus. The curriculum combines theoretical knowledge with practical application, covering topics such as nutrition, budgeting, inventory management, and workplace communication. As a VET qualification aligned to national industry standards, it prepares graduates for supervisory roles. While course content is set by the provider, typical learning outcomes include the ability to work in high-pressure environments, maintain quality standards, and lead diverse teams. For specific syllabus details, contact National Training Centre of Australia directly.
The course is delivered over 1 year 11 months (~98 weeks) as indicated on the CRICOS register. This duration includes scheduled breaks and the work component. Language of instruction is English, with no dual qualification or foundation studies attached. Study mode is likely full-time on campus — confirm with NTCA. International students must maintain full-time enrolment as per student visa conditions.
Tuition fees are indicative at A$22,500 total for the course. Non-tuition fees are listed as A$0. Estimated total: A$22,500. Note: These fees do not include Overseas Student Health Cover (OSHC), living costs (rent, food, transport), or the visa application charge. OSHC typically costs AUD$500–700 per year for single cover. Living expenses are estimated at AUD$21,041 per year as per Department of Home Affairs. Always verify current fees with National Training Centre of Australia at http://www.ntca.edu.au before applying. Fees are set by the institution and subject to change.
General entry criteria for Certificate IV level include completion of Certificate III in Cookery or equivalent, or relevant industry experience. English language proficiency: IELTS 5.0–5.5 overall (or equivalent). Some providers may require higher scores. No foundation studies are attached to this course. Applicants should have a genuine intention to study and meet GTE requirements. For precise entry requirements, contact National Training Centre of Australia. HeadStart Academy recommends consulting the provider's website or a registered MARA agent for personalised advice.
This course includes a mandatory work component: 10 weeks at 24 hours per week, totalling approximately 240 hours. This industry placement provides hands-on experience in a real commercial kitchen environment, allowing students to apply classroom learning to practical scenarios. Work-integrated learning (WIL) may involve internships in restaurants, hotels, or catering businesses. It is a valuable part of the qualification, enhancing employability and industry connections. The placement must be arranged by the provider and is a requirement for course completion.
The course is delivered at two locations in Victoria: NTCA - Level 11, 190 Queen St, Melbourne VIC 3000 (Melbourne CBD), and NTCA Kitchen Melbourne, Richmond VIC 3121. Both campuses are well-connected by public transport — Melbourne's tram and train network provides easy access. Richmond is a bustling inner suburb known for its food scene. Melbourne has over 200,000 international students and a diverse hospitality industry. Studying in Melbourne offers exposure to a multicultural city with world-class dining.
International students must hold a Student visa (Subclass 500) to study this course. Key conditions: maintain enrolment in a CRICOS-registered course, attend classes, and meet course progress. Work rights: 48 hours per fortnight during term, unlimited during scheduled breaks (subject to visa conditions). You must have OSHC for the duration of your stay. The Genuine Temporary Entrant (GTE) requirement applies — you must demonstrate a genuine intention to study and return home. Financial capacity must be shown. Visas are managed by the Department of Home Affairs. HeadStart Academy does not provide migration advice; consult a registered MARA agent.
Melbourne is Australia's leading student city with over 150 CRICOS-registered providers. Living costs: shared accommodation AUD$200–350/week, groceries AUD$80–150/week, transport AUD$40–60/week. The city has a strong hospitality sector with many job opportunities for skilled chefs. However, the cost of living is higher than in regional areas. Consider your budget, climate preferences, and career goals. Melbourne offers a vibrant cultural life, excellent public transport, and access to regional produce. For more about studying in Victoria, visit our study in Victoria page.
Applying for this course involves three key steps: 1. Research CRICOS-registered providers: Use tools like HeadStart Academy to compare courses and providers. Filter by course level (Certificate IV), field (cookery), and location (Melbourne). Ensure the provider and course are currently registered on CRICOS. 2. Apply directly to National Training Centre of Australia: Complete the application form on their website (http://www.ntca.edu.au). Provide evidence of English proficiency, prior qualifications, and identity documents. Meet any specific entry requirements. Apply well before the intake deadline. 3. Receive your Confirmation of Enrolment (CoE) and apply for your Student visa (Subclass 500): Once accepted, you'll receive a CoE from NTCA. Use this to apply for a visa online through ImmiAccount. You'll need OSHC, GTE statement, and proof of financial capacity. Visa processing times vary — plan ahead.
Ready to start your culinary career? Explore more Cookery courses in Victoria or contact National Training Centre of Australia directly.
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Certificate IV in Kitchen Management is a CRICOS-registered programme at National Training Centre of Australia 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.