* Textbooks, materials, uniforms, excursions and equipment costs
Senior high school certificate that is equivalent to an Australian Year 12 qualification with the required score from the public examination.
OR
Cambridge GCE Advanced Level Certificate with grade ‘E’ or higher in 3 Advanced Level subjects and 3 Ordinary Level subjects
English Requirements
IELTS (Academic module), Overall 6.0 (no band below 5.5)
TOEFL iBT (Internet-based), 79-80 with no band less than 18
TOEFL Paper, 550 (with a min. TWE 4.0)
TOEFL CBT (Combuted-based), 213 (with a min. TWE 4.0)
PTE Academic, 54 with no communicative skill score less than 47
TOEIC, Listening and Reading 700-780, Speaking 160, Writing 150
The only degree in Australia that 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.
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 of 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.
More Info: click here
COURSE STRUCTURE
YEAR 1
CUL501 Cookery and Recipes
MAN501 Management Fundamentals
MAN502 Financial Concepts
GAS559 Foundations of Cuisine
CUL504 Understanding Food Service
CUL502 Culinary Techniques
MAN601 Introduction to Marketing
Electives1 (1st semester)
YEAR 2
HOS603 Sustainable Procurement for Hospitality & Tourism
CUL602 Restaurant Service
MAN606 Human Resource Operations for the Services Industry
GAS659 Cooks and Chefs in Society
GAS606 Sensory Education
MAN605 Financial Analysis and Decision Making
MAN702 Risk and Legal Issues
Electives1 (1st semester)
YEAR 3 - WORK PLACEMENT
CUL618 Professional Practice 1
CUL718 Professional Practice 2
YEAR 4
GAS759 Imagining Culinary Futures
HOS701 Menu Design and Engineering
MAN706 Innovation and Entrepreneurship
HOS702 Project Restaurant
CUL702 Flavour and Function
MAN707 Strategy, Change and Leadership
Electives1 per semester (2 in total)
A range of resources and fact sheets are available on searching for work, volunteer rights and responsibilities, applying for jobs (resumes, cover letters and samples) and preparing for interviews. Access hard copies at the Student Lounge or online via CareerHub.
OSHC: 530 Aud per year
