Course Code: V14268
CRICOS Code:  058616M
Duration: Three years full time plus one year Professional Development
Intakes: February and July

Course Aims

This degree aims to equip students with the knowledge and expertise expected in the management of culinary businesses. Graduates will have the capacity for self-direction, self-reliance and personal accountability as professionals in the culinary arts environment. They will also display social awareness and ethics in approaching professional practice in the culinary work environment and demonstrate the knowledge and insight into the international environment relevant to working as a professional in this global industry. These skills are sought after by industry and provide the broadest coverage of career paths that require practical skills and a sound academic underpinning in business.

Career Opportunities

This industry is one of the fastest growing in the world and it is anticipated that growth will continue well into the future. This will ensure the demand for managers and administrators with culinary management training will continue to expand. Potential employers for graduates include international and local restaurant operators, holiday resorts, integrated resorts, major and special events organisations, community organisations and tourism authorities. Students will also have the skills and knowledge to operate their own businesses.

Course Structure

The course comprises 192 credit points of study. Each semester is 24 credit points based, or 4-6 credit point subjects.

Teaching Methods

Classes are taught in a combination of lectures, seminars, tutorials, workshops, practical and laboratory sessions and excursions. In addition to timetabled sessions, an additional 5 - 7 hours of individual study will be required per subject each week.

Assessment

Assessment is ongoing throughout a semester and may include examinations, essays, reports, oral class presentations, group projects, research projects, laboratory projects and practical assignments.

For more information on subjects, click here.