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