Bachelor of Culinary Management (Professional Practice)

Course Description

This specialist degree blends practical kitchen skills with the business knowledge you need to lead in professional kitchens and culinary operations. You’ll master core cookery techniques while developing the mindset of a creative culinary entrepreneur.

You’ll build strong practical skills in classic cooking techniques, food service and menu design, alongside core subjects in leadership, innovation, strategy and human resource management so you can confidently manage finances, stock, staff and facilities. You’ll gain direct experience working in hotel and restaurant kitchens and learn from guest speakers, from leading chefs to artisan producers and industry experts.

You’ll be supported to secure paid employment in the industry at the end of Year 2 or Year 3 studies. Helping you strengthen your professional practice and graduate with real experience, confidence and industry connections.

If you prefer to graduate after 3 years without the additional professional practice year, explore our Bachelor of Culinary Management course option.