Bachelor of Culinary Management
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  • 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 Introduction to Culinary Arts, Foundations of Cuisine, Culinary Artistry, Wine Design, Gastronomic Issues and Perspectives and Food and Beverage Knowledge.  A solid management foundation is offered by subjects in economics, finance, organisational behaviour, human resource management, and strategy and innovation. Students can pursue their areas of interest through a range of electives from specialised subjects in culinary, events, tourism and hospitality management. 

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   

GAS502
Culture and Cuisine
GAS501
Food and Beverage Knowledge
MAN501
Management Fundamentals
GAS503
Introduction to Culinary Arts
MAN502   
Financial Concepts
MAN503
Economics and Global Impacts
Electives
1 per semester (2 in total)
Year 2 Core   

GAS601   
Wine Design
EDU601
Research Methods
MAN601   
Introduction to Marketing
GAS602
Food and Beverage Management
GAS603
Procurement Management
MAN602
Organisational Behaviour
Electives
1 per semester (2 in total)
Year 3 Core - Work Placement

HE608–WIL1   
Extended Industry Experience
HE708-WIL2   
Extended Professional Development
Year 4 Core   

GAS701
Gastronomic Issues and Perspectives
MAN701
Human Resource Management
MAN702
Risk and Legal Issues
GAS702
Culinary Artistry
MAN703   
Revenue Management
MAN704
Strategy and Innovation
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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