Bachelor of Culinary Management
  • Domestic Students
  • International Students
Course Code CRS1201422
Course Level Bachelor
Course Study Area Foods
Course Mode Full Time; Part Time
Course Location Melbourne
Course Intake February; July
Course Duration 4 years full time
Entry Requirements  Year 12
Course Code CRS1201422
Course Level Bachelor
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne
Course Intake February; July
Course Duration 4 years full time
Entry Requirements  Year 12
CRICOS 058616M
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Course Description

The Bachelor of Culinary Management integrates experiential learning with academic rigour to prepare students for working in the lively world of the culinary industries. From culture and cuisine to wine and artisanal products, graduates have the broad knowledge and specialist skills to become innovative professionals in the field. Specialist food and wine knowledge is underpinned by a comprehensive management stream, bringing together the theoretical and practical dimensions of culinary management. 

Specialist fields

Specialist subjects include Culinary Techniques, Understanding Food Service, Foundations of Cuisine, Sensory Education, Flavour and Function and Imagining Culinary Futures. These are supported by a solid management foundation in subjects such as Finance, Human Resource Management, Strategy and Leadership and Innovation. Students can pursue their areas of interest through a range of electives in foods, tourism, hospitality and events.

Field trips and experiential learning

Experiential learning and sensory engagement are essential components of the Bachelor of Culinary Management. Cookery demonstrations and culinary experimentation in the classroom put theoretical concepts into practice, while leading chefs, food writers and other industry experts share their passion and knowledge with students in the classroom.  Visits to award-winning restaurants, wineries, artisanal food producers and specialty retail outlets expose students to what makes the culinary industry so dynamic and rewarding.

Course units include:

Core Subjects

Year 1 Core   

CUL501
Cookery and Recipes
MAN501Management Fundamentals
MAN502    Financial Concepts
GAS559
Foundations of Cuisine
CUL504
Understanding Food Service
CUL502
Culinary Techniques
MAN601

Introduction to Marketing

Year 2 Core   

HOS603
Sustainable Procurement for Hospitality & Tourism
CUL602
Restaurant Service
MAN606
Human Resource Operations for the Services Industry
GAS659
Cooks and Chefs in Society
GAS606
Sensory Education
MAN605
Financial Analysis and Decision Making
MAN702
Risk and Legal Issues
Electives
1 in first semester
Year 3 Core - Work Placement

CUL618
Professional Practice 1
CUL718
Professional Practice 2
Year 4 Core   

GAS759
Imagining Culinary Futures
HOS701
Menu Design and Engineering
MAN706
Innovation and Entrepreneurship
HOS702
Project Restaurant
CUL702
Flavour and Function
MAN707
Strategy, Change and Leadership
Electives   
1 per semester (2 in total)

Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


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