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Course Description

The only programs of their kind in Australia, William Angliss Institute's food studies degrees are your opportunity to pursue your passion for food with leading thinkers and practitioners in the field.

The three-year Bachelor of Food Studies prepares you to address the challenge of how we are to feed ourselves well, ethically and sustainably, now and into the future. With an emphasis on critical thinking, creativity and experiential learning, this course will deepen your understanding of issues that go to the heart of our food system: health and wellbeing, sustainability, social justice and gastronomy. Explore the critical food issues facing policy makers, communities and the food sector right now. Through our interdisciplinary approach, you will develop both specialised and transferable knowledge of global and local food systems along with hands-on skills such as fermentation and sensory education.

A stream of management subjects is complemented by direct engagement with industry networks to ensure you are set to make a difference in your professional life, whether it be in policy, media and communication, education, advocacy or the community sector.

The experience

  • Discover new food worlds with excursions to farms, artisan food enterprises and community food projects.
  • Study with a team of food scholars and practitioners professionally engaged in the issues explored within the degree.
  • Become a positive agent of change within the food system.

Food Studies at Angliss

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Course Code


Study Area


Course Level


Course Structure

Year 1

CUL503 Introduction to Culinary Arts
MAN502 Financial Concepts
GAS551 Culture and Cuisine
GAS606Sensory Education
CUL601Fermenting Cultures
FDS559Understanding Food Systems 1
ElectivesOne per semester (two in total)

Year 2

MAN604Economics and Global Impacts
FDS659Understanding Food Systems 2
FDS651Diet and Health in Society
FDS601Agriculture and Farming Systems
MAN601Introduction to Marketing
FDS652Food Movements and Social Change
GAS751Gastronomic Approaches to Food Studies
Electives One per semester

Year 3

MAN706Innovation and Entrepreneurship
CUL701Culinary Artistry
FDS701Communicating Food
FDS759Food Policy and Governance
FDS702Community Food Systems in Practice 1
GAS752 Food and Gastronomy in Literature and Media
Electives One per semester (two 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. 

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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:

  • Food project coordinator
  • Kitchen garden educator
  • Farmers market coordinator
  • Food policy officer/advisor (government, NGO, not-for-profit, intergovernmental and international agencies)
  • Event/exhibition curator
  • Food and wine development officer (local government, tourism bodies)
  • Food entrepreneur
  • Online content editor
  • Researcher
  • Market researcher
  • Food writer
  • Specialist food retailer