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.
Culinary Techniques, Understanding Food Service, Foundations of Cuisine, Sensory Education, Flavour and Function and Imagining Culinary Futures.
Pursue your area of interest through electives in foods, tourism, hospitality and events.
Culinary management training is supported by a solid management foundation in subjects such as Finance, Human Resource Management, Strategy and Leadership and Innovation.