Bachelor of Culinary Management (Professional Practice)

Type of institution: TAFE Institute
Level: Undergraduate
CRICOS: 01505M

This specialist degree marries the practical and technical aspects of working in a commercial kitchen with the business and management skills of a culinary manager, our Bachelor of Culinary Management not only teaches you the fundamentals of cookery but asks you to think deeply about the business of being a creative culinary entrepreneur.

Structure

4 year course - work placement in Year 3

Subjects

• Cookery and Recipes
• Culinary Techniques
• Cooks & Chefs in Society
• Management Fundamentals
• Financial Knowledge & Decision Making
• Marketing & Consumer Behaviour
• Advanced Culinary Techniques
• Menu & Design Engineering
• Human Resource Operations
• Restaurant Service
• Australian Wine, Data Analysis, Innovation & Entrepreneurship

Standard entry requirements

An Australian Year 12 qualification with an ATAR/TER score of 50 or higher.

Study information

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