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Course Description

The only degree in Australia that marries the practical and technical aspects of working in a commercial kitchen with the business and management skills of a culinary manager, our Bachelor of Culinary Management not only teaches you the fundamentals of cookery, but asks you to think deeply about the business of being a creative culinary entrepreneur.

This four-year degree combines experiential learning and academic rigor to equip you with a broad, critical understanding of the role of the culinary manager. Bringing together the theoretical and practical dimensions of the kitchen, extensive applied skills including classic cooking techniques, food service and menu design are explored and sharpened.

Subjects including human resource management, leadership, innovation and strategy equip you with the business and management fundamentals needed to control of finances, stock, staff and facilities and pursue your cooking passion successfully.

The third year of study is a paid industry placement, giving you invaluable hands-on experience.

The Angliss Experience

  • Visit award-winning restaurants, wineries, artisanal food producers and specialty retail outlets
  • Receive direct experience in hotel and restaurant kitchens
  • Learn from guest speakers from leading chefs to artisan producers and industry experts

COURSE DETAILS

Course Code

Bachelor of Culinary Management - CRS1201422

Study Area

Foods

Course Level

Bachelor

Course Intake

February, July

Duration

4 years (full-time)

Campus

Melbourne

Sydney

Course Mode

Full-time

Part-time

Course Hours

Full-time: 12-18 per week

Part-time: 6-9 per week

Applications

William Angliss Institute accepts direct applications from domestic students. Call 1300ANGLISS, or apply direct via this page.

Angliss considers you a domestic student if you:

  • Are an Australian or New Zealand Citizen
  • Are an Australian Permanent Resident
  • Have an Australian Permanent Humanitarian Visa

If you are unsure or hold a different visa type, please contact our Admission Team for more information.

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Course Structure

Year 1

CUL501Cookery and Recipes
MAN501Management Fundamentals
HOS509Food and Beverage Knowledge
GAS559Foundations of Cuisine
CUL502Culinary Techniques
CUL504Understanding Food Service
MAN502 Financial Concepts
Electives1 (1st semester)

Year 2

HOS603Sustainable Procurement for Hospitality & Tourism
MAN601Introduction to Marketing
MAN606 Human Resource Operations for the Services Industry
GAS659Cooks and Chefs in Society
CUL602Restaurant Service
MAN605Financial Analysis and Decision Making
MAN702Risk and Legal Issues
Electives 1 (1st semester)

Year 3 - Work Placement

CUL618Professional Practice 1
CUL718 Professional Practice 2

Year 4

CUL702Flavour and Function
HOS701Menu Design and Engineering
MAN706Innovation and Entrepreneurship
HOS702Project Restaurant
GAS759Imagining Culinary Futures
MAN707Strategy, Change and Leadership
Electives1 per semester (2 in total)

Electives

All 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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Entry requirements

Admissions Transparency

Eligibility for entry can be demonstrated by ATAR score, previous study, work experience and other factors.

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Career Outcomes

With the relevant work experience graduate employment opportunities include but are not limited to:

  • Hotel Chef
  • Food Service Manager
  • Catering Manager
  • Head Chef
  • Restaurant Chef
  • Restaurateur
  • Food and Beverage Manager
  • Kitchen & cellar door supervisor

Companies who hired our graduates

altara levels.png Atlantic Group levels.png the-big-group levels.png Crown Resorts levels.png Cumulus Inc logo levels.png Cutler&Co levels.png Koko Black grey.jpg Lucas grey.jpg lune grey.jpg Marion levels.png Marriott Grey.jpg Meatsmith.jpg NESTLE levels.png Supernormal levels.png