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Food Business Training:
Learn & Launch

Training Program | Affordable Kitchen Space | Mentoring
For Refugees, New Migrants, Women & First Nations people

About the Program

Our training program teaches you how to operate a commercial food business in Sydney. From navigating legal regulations, tax law and food safety standards to refining the art of menu design, you'll gain the skills and confidence to launch, manage, and grow your own food business.

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This course is ideal for those operating catering, food trucks, cafes, restaurants, market stalls, or product-based food businesses at an early stage who are serious about commercialising their offering, or have already started but need more support.

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Training and Workshops at FoodLab

What We Offer

  • 10 Core Workshops offered part-time

  • Feedback provided on compulsory homework

  • Food Safety Supervisor Certificate (FSSC) included

  • 4 guided one-on-one strategy sessions

  • 4 one-hour ask-me-anything sessions

  • 1 day paid kitchen hours with our catering business, opportunities for more staging

  • Commercial Kitchen Access - 1 day free per month during training program

 

For participants who attend all workshops and complete the homework, we offer:

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  • A graduation ceremony and certificate of completion

  • 12 months subsidised kitchen access at more than 50% off rates

  • Free food photography session

  • Personalised social media session

  • Eligibility for revenue-generating catering opportunities from FoodLab’s network

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*Program offerings are subject to change

Upcoming 2025 Program Key Dates

#
Workshop Name
Day
Time
Location
OD1
Open Day - Free For Any Eligible Applicants (Topic: Basic Legals)
Tues 6 May
10:30am - 12:30pm
FoodLab - Register for Free Now
OD2
Open Day - Free For Any Eligible Applicants (Topic: Basic Costings)
Thurs 29 May
10:30am - 12:30pm
FoodLab - Register for Free Now
OD3
Open Day - Free For Any Eligible Applicants (Topic: Basic Marketing & AI)
Wed 11 June
10:30am - 12:30pm
FoodLab - Register for Free Now
-
Final Deadline for Applications
Mon 30 June
5pm
Via Website
-
All Applicants Notified of Outcome
Wed 16 July
5pm
Via Email
1
Introduction & Business Foundations
Wed 23 July
10:30am - 12:30pm
FoodLab Sydney Kitchen
2
Marketing & AI
Tues 29th July
10:30am - 12:30pm
FoodLab Sydney Kitchen
3
Analysing Finances
Tues 12 Aug
10:30am - 12:30pm
FoodLab Sydney Kitchen
4
Kitchen Operations
Tues 26 Aug
10:30am - 12:30pm
FoodLab Sydney Kitchen
5
Menu Design 1 - Composition, Style, Identity
Tues 9 Sep
10:30am - 12:30pm
FoodLab Sydney Kitchen
6
Menu Design 2 - Costing, Pricing, Fine-Tuning
Tues 23 Sep
10:30am - 12:30pm
FoodLab Sydney Kitchen
7
Legal and Reporting Obligations
Thurs 2 Oct
10:30am - 12:30pm
FoodLab Sydney Kitchen
8
Admin Basics
Tues 21 Oct
10:30am - 12:30pm
FoodLab Sydney Kitchen
9
Sales and Social Media
Tues 4 Nov
10:30am - 12:30pm
FoodLab Sydney Kitchen
10
Developing Systems
Tues 18 Nov
10:30am - 12:30pm
FoodLab Sydney Kitchen

Eligibility and Entry

  • The standard cost of the program is $250, but we operate on a pay-what-you-can model to ensure it's accessible to everyone. Pay what feels right for you — no questions asked.

  • Eligible for people from high barrier backgrounds; refugee, migrant, First Nations backgrounds, or women on Centrelink support. All visas are welcome, but check whether your visa permits you to run a business.

  • Best fit: early-stage or growing businesses.

  • Basic English literacy and spoken English ideal.

  • Passion, enthusiasm and perseverance to sustain a food business over 3+ years is expected to establish a solid foundation. The training program is a 6 month commitment. Ongoing membership available for graduates.

  • An application to FoodLab via our website & interview is required for the program.

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Program Learning Outcomes

  • Understand local regulations and compliance in Australia including tax, food safety, labelling requirements, kitchen licensing, leases, and paying employees

  • Develop effective menu planning and pricing strategies that maximise profitability while maintaining quality

  • Understand operational management, particularly within a kitchen context and workflow

  • Build a strong marketing base by understanding your target market, social media, and sales pipeline.

  • Create a sustainable business model that includes financial management, administration, and budgeting to ensure long-term profitability.

FoodLab has been my biggest support

to date. It is because of FoodLab that I

keep going, I have had more confidence

and happiness than ever.

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I am now an independent business woman, starting my own market stall and catering with Malaysian recipes that I learned from my father.  

Sangee, Founder of Sangee's Kitchen

I run a food business that teaches Australians about African culture and cuisine. Getting to meet others in the food industry who share that passion for food is something I haven’t experienced before.

 

I’m really excited to finally showcase a brand that I am proud of because I just didn’t have the connections to do it myself."

Alick, Founder of African Food Feasts

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