Build the confidence, skills and support network you need to launch and grow your food business.
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.
What We Offer
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10 Core Workshops offered part-time & flexible
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Feedback provided on compulsory homework
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Food Safety Supervisor Certificate (FSSC) included
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4 guided one-on-one strategy sessions
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4 one-hour ask-me-anything sessions
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1 day paid kitchen hours with our catering business, opportunities for more staging
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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
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12 months subsidised kitchen access at more than 50% off rates
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Free food photography session
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Personalised social media session
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Eligibility for revenue-generating catering opportunities from FoodLab’s network
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*Program offerings are subject to change
Key Dates - 2026 (First-Half Program)
# | Workshop Name | Day | Time | Location |
|---|---|---|---|---|
OD1 | Open Day - Free For Any Eligible Applicants (Topic: Basic Legals) | Tuesday 27 Jan | 10:30am - 12:30pm | FoodLab - Register for Free Now |
OD2 | Open Day - Free For Any Eligible Applicants (Topic: Basic Costings) | Thursday 5 Feb | 10:30am - 12:30pm | FoodLab - Register for Free Now |
- | Final Deadline for Applications | Friday 13 Feb | 5pm | Via Website |
- | All Applicants Notified of Outcome | Friday 20 Feb | 5pm | Via Email |
1 | Introduction & Business Foundations | Tuesday 3 March | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
2 | Marketing & AI | Tuesday 10 March | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
3 | Analysing Finances | Tuesday 17 March | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
4 | Kitchen Operations | Tuesday 24 March | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
5 | Menu Design 1 - Composition, Style, Identity | Tuesday 31 March | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
6 | Menu Design 2 - Costing, Pricing, Fine-Tuning | Tuesday 5 May | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
7 | Legal and Reporting Obligations | Tuesday 12 May | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
8 | Admin Basics | Tuesday 19 May | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
9 | Sales and Social Media | Tuesday 26 May | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
10 | Developing Systems | Tuesday 2 June | 10:30am - 12:30pm | FoodLab Sydney Kitchen |
Eligibility and Entry
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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.
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Our training program is created for people who are building a food business while facing barriers that make it harder to get started. This includes people experiencing financial pressure or limited income, refugees, new migrants, First Nations business owners, or women who've had limited access to economic opportunity.
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Best fit: early-stage or growing businesses.
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Basic English literacy and spoken English ideal.
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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.
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An application to FoodLab via our website & interview is required for the program.
Program Learning Outcomes
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Understand local regulations and compliance in Australia including tax, food safety, labelling requirements, kitchen licensing, leases, and paying employees
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Develop effective menu planning and pricing strategies that maximise profitability while maintaining quality
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Understand operational management, particularly within a kitchen context and workflow
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Build a strong marketing base by understanding your target market, social media, and sales pipeline.
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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."