Bachelor of Culinary Management
  • Domestic Students
  • International Students
Course Code CRS1201422
Course Level Bachelor
Course Study Area Foods
Course Mode Full Time; Part Time
Contact Hours Full Time: 12-18 per week, Part Time: 6-9 per week
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
Contact Hours Full Time: 12-18 per week, Part Time: 6-9 per week
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 admission requirements

William Angliss Institute is committed to admissions transparency.

All applicants for the Bachelor of Culinary Management must demonstrate that they meet the admission requirements:

Course Structure
Entry Requirements
Year 12

Course admission requirements

William Angliss Institute is committed to admissions transparency.

All applicants for the Bachelor of Culinary Management must demonstrate that they meet the admission requirements:

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

Enrolment Type
Semester Course Tuition Fee
Domestic
$6,600*
*Industry Placement year fee is $3,300

International Fees - for international students fees and charges, please click here.

Find Out More

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


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