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 fieldsSpecialist 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:
ElectivesAll students must undertake RES501 Foundation Academic Communication Skills in their first semester (unless otherwise agreed).
Electives can be chosen from the suite of Higher Education Subjects. Please note that not all subjects are available in all courses and study periods.
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