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 CodeBachelor of Culinary Management - CRS1201422
Course IntakeFebruary, July
4 years (full-time)
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.
Year 3 - Work Placement
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
Eligibility for entry can be demonstrated by ATAR score, previous study, work experience and other factors.
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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
- Food and Beverage Manager
- Kitchen & cellar door supervisor