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Course Description

The only degree of its kind in Australia, the three-year Bachelor of Food Studies tackles the challenges of contemporary food systems. By becoming part of this innovative field of study, you can help address the question of how we are to feed ourselves well, ethically and sustainably, now and into the future.

Embrace the opportunity to engage with critical food issues facing policy makers, communities and the food sector right now, from sustainability and social justice to gastronomy and health. With an emphasis on critical thinking, creativity and experiential learning, you will develop deep food systems knowledge alongside specialised skills in fermentation, sensory education and cookery. Become equipped to engage in food policy debates, effectively communicate complex issues to non-specialist audiences and help shape and promote the development of sustainable and ethical food systems.

A stream of management subjects and direct engagement with industry networks 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 under a team of food scholars and practitioners engaged and practically involved with 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

Bachelor of Food Studies - CRS1400280

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
Electives1 per semester (2 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 1 (1st 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 1 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. 

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Entry requirements

Admissions Transparency

Eligibility for entry can be demonstrated by ATAR score, previous study, work experience and other factors.

Irrespective of admission pathway, all applicants must attend an interview to be considered for admission to this course.

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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