Certificate IV in Kitchen Management (CRICOS course code 119109K) is a Certificate IV delivered by HSM ENTERPRISES PTY LTD over 1 year 5 months (~75 weeks). This qualification, aligned with VET national code SIT40521, is designed for aspiring kitchen leaders and supervisors in the hospitality industry. It builds on foundational cookery skills to develop advanced competencies in menu planning, food safety management, team leadership, and financial oversight of kitchen operations. As a CRICOS-registered course, it meets Australian education standards and is open to international students on a Student visa (Subclass 500). Whether you aim to work in hotels, restaurants, or catering businesses, this course provides the practical and managerial skills needed to excel in commercial kitchens across Australia.
| Metric | Value |
|---|
This course falls under the field of education 1101 - Food and Hospitality, specifically 110109 - Cookery. At the Certificate IV level, students gain advanced technical and supervisory skills in kitchen operations. Typical learning outcomes include: designing and costing menus, managing food safety programs, leading and training kitchen teams, controlling stock and inventory, and preparing complex dishes using a variety of cooking techniques. The curriculum integrates theory with practical application, ensuring graduates are job-ready for roles such as chef de partie, kitchen manager, or sous chef. While specific syllabus details should be confirmed with HSM ENTERPRISES PTY LTD, the qualification generally emphasises financial management, sustainability practices, and customer service excellence. This course is ideal for those who have completed a Certificate III in Cookery or equivalent and wish to step into management positions.
The Certificate IV in Kitchen Management runs for 1 year 5 months (~75 weeks) as per the CRICOS register. Instruction is delivered in English, and the course is a single qualification (no dual or foundation studies). The duration includes both classroom learning and workplace-based training. Students are expected to attend classes and complete assessments during the study period. The course is designed for full-time study, and international students must maintain satisfactory attendance to comply with visa conditions. Contact HSM ENTERPRISES PTY LTD for details on class schedules, including any evening or weekend options.
Indicative fees for this course, sourced from the CRICOS register, are: tuition A$18,000, non-tuition fees A$1,700, and an estimated total of A$19,700. These fees are set by HSM ENTERPRISES PTY LTD and are subject to change. Additional costs not included are Overseas Student Health Cover (OSHC), living expenses (accommodation, food, transport), and the student visa application charge. For the most current fee information, always check the provider's official website. As a guide, international students should budget approximately A$21,041 per year for living costs (Department of Home Affairs requirement) plus OSHC (around A$500–A$700 per year for single cover). Visa application charges are currently A$1,600 (subject to change).
Entry requirements for this course are determined by HSM ENTERPRISES PTY LTD. Generally, applicants need to demonstrate: completion of Certificate III in Cookery or equivalent (AQF Level 3), English language proficiency equivalent to IELTS 5.0–5.5 overall (or accepted alternative tests like TOEFL iBT, PTE, or Cambridge), and a genuine intention to study (GTE criterion). Some providers may also require relevant work experience. No foundation or pathway program is attached to this course, but if you do not meet the academic or English requirements, contact the provider to explore alternatives. Always confirm specific entry criteria with HSM ENTERPRISES PTY LTD before applying.
This course includes a mandatory work component: 8 weeks of industry placement at 30 hours per week (approximately 240 total hours). This work-integrated learning gives students real-world experience in a commercial kitchen, allowing them to apply supervisory and management skills under supervision. Placements may be arranged by the provider or self-sourced, and they typically occur in hotels, restaurants, cafes, or catering companies. The work component is an integral part of the qualification and helps develop industry networks and confidence. Note that this is part of the course and does not count as paid employment, though some employers may offer stipends or allowances.
Certificate IV in Kitchen Management is delivered at two CRICOS-registered locations: - 308-320 Grange Rd KIDMAN PARK SA 5025 (KIDMAN PARK, South Australia) - LEVEL 2 364-372 LONSDALE STREET MELBOURNE VIC 3000 (ADELAIDE, South Australia) — Note: The second address is in Melbourne but listed under ADELAIDE, SA in the CRICOS register; verify with the provider.
Both campuses are in major Australian cities with thriving hospitality sectors. Adelaide, known for its affordable living and vibrant food scene, is home to over 40,000 international students. Melbourne, Australia's second-largest city, boasts a diverse culinary culture. Living costs vary: Adelaide weekly rent averages $150–$300, while Melbourne is higher at $200–$400. Public transport in both cities is reliable, with buses, trains, and trams connecting campuses. South Australia has 68 CRICOS-registered providers offering hundreds of hospitality courses.
International students must hold a Student visa (Subclass 500) to study this full-time course. The visa allows work rights of up to 48 hours per fortnight during term and unlimited hours during scheduled holidays (subject to visa conditions). Key requirements include: genuine temporary entrant (GTE) declaration, sufficient financial capacity (tuition, living costs, OSHC, travel), and enrolment in a CRICOS-registered course. You must maintain Overseas Student Health Cover (OSHC) for the duration of your stay. After receiving your Confirmation of Enrolment (CoE) from HSM ENTERPRISES PTY LTD, you can apply for the visa. Processing times vary; check the Department of Home Affairs website. HeadStart Academy provides this information as a guide only—consult a registered migration agent for personalised advice.
Follow these three steps to apply for Certificate IV in Kitchen Management at HSM ENTERPRISES PTY LTD: 1. **Research CRICOS-registered providers**: Use the CRICOS register to confirm HSM ENTERPRISES PTY LTD (CRICOS 04397H) is registered for this course. Check the course code 119109K and compare with other providers if needed. 2. **Apply directly to your chosen institution**: Contact HSM ENTERPRISES PTY LTD for application forms, entry requirements (including English tests), and deadlines. Submit required documents – academic transcripts, proof of English, passport copy, and any other requested evidence. 3. **Receive your Confirmation of Enrolment (CoE) and apply for your Student visa (Subclass 500)**: Once accepted, the provider issues a CoE. Use this to lodge your visa application online via ImmiAccount. Include GTE statement, financial evidence, and OSHC cover.
Ready to take the next step? Start your application today by contacting HSM ENTERPRISES PTY LTD directly.
Certificate IV in Kitchen Management is a CRICOS-registered programme at HSM ENTERPRISES 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.