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Course Description

This specialist degree 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.

During the third year of your course, you will undertake 12 months of invaluable hands-on experience in industry after being supported to find appropriate paid employment.

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 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 Code


Study Area


Course Level


Course Intake

February, July


4 years (full-time)




Course Mode



Course Hours

Full-time: 12-18 per week

Part-time: 6-9 per week


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.

apply now

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)


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

Click here for more information 

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

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