Culinary Management
Bachelor of Culinary Management
Learning Mode
Full Time
Duration
3 Years
Start date
February, July
Qualification
Bachelor of Culinary Management
Fees
AUD 22,200
Location
Melbourne, Victoria
About the Course
The Bachelor of Culinary Management at William Angliss Institute is a highly practical and industry-focused degree designed for aspiring culinary leaders who wish to blend advanced culinary skills with essential business and management expertise. This unique program goes beyond traditional chef training, equipping you with the strategic knowledge to manage and innovate within the dynamic food and hospitality sectors. You will master complex culinary techniques, understand food science, explore global cuisines, and develop critical business acumen in areas such as financial management, marketing, human resources, and sustainable operations. This degree prepares you to excel in roles that demand both culinary artistry and strategic leadership.
Career prospects
Graduates of the Bachelor of Culinary Management program are exceptionally well-prepared for diverse leadership roles within the culinary and wider hospitality industries, both in Australia and internationally. The program prepares students for positions such as Head Chef, Executive Chef, Restaurant Manager, Food and Beverage Manager, Culinary Operations Manager, Product Development Manager, Catering Manager, or even to launch their own culinary enterprise. The unique blend of culinary expertise and business acumen ensures graduates are highly adaptable and sought after in the competitive global food scene.
Why choose William Angliss Institute for a Bachelor of Culinary Management?
Industry Connected
Extensive hands-on training and placements shaped by industry leaders build strong culinary career foundations.
Global Opportunities
Globally respected degree prepares graduates to lead in international culinary, hospitality, and food service industries.
Professional Accreditation
Industry-designed qualification ensures professional relevance, preparing graduates for leadership and association membership worldwide.
Course Overview
The Bachelor of Culinary Management program at William Angliss Institute offers a unique and intensive learning experience, designed to develop highly skilled culinary professionals with strong business and management capabilities. The curriculum balances advanced practical culinary training with comprehensive theoretical knowledge in business, leadership, and food operations. Students will gain expertise in sophisticated cooking techniques, menu development, food safety, kitchen management, financial planning for food businesses, marketing in hospitality, human resource management, and sustainable practices within the culinary sector. The program emphasizes innovative thinking, problem-solving in dynamic environments, and the ability to lead and manage successful culinary operations.
Course Duration
Length of the course
- 3 years full-time.
Mode of Study for international students:
- Full-time (on-campus)
Course Curriculum
The Bachelor of Culinary Management curriculum is structured to provide a comprehensive and progressive learning experience, integrating advanced culinary practice with essential business management principles. The course typically comprises 24 units over 6 semesters.
- Year 1: Culinary Foundations & Basic Management
- Focuses on advanced practical culinary skills, food safety, nutrition, patisserie, and foundational business units like Introduction to Management, Principles of Marketing, and Financial Management for Hospitality.
- Year 2: Advanced Culinary Arts & Operational Management
- Delves into complex cooking methods, international cuisines, product development, and more in-depth operational management units such as Human Resources Management, Operations Management, and Legal Aspects of Hospitality. Students often engage in real-world catering projects.
- Year 3: Strategic Culinary Leadership & Industry Application
- Concentrates on strategic management, innovation in food service, sustainable practices, and a significant capstone project or industry placement. Units may include Strategic Management in Hospitality, Food and Beverage Trends and Innovation, and an Applied Business Project.
- The program typically includes substantial practical hours in commercial kitchens and dining environments, as well as industry visits and guest lectures.
Admission Requirements
- Academic qualifications
- Successful completion of Australian Year 12 (VCE/HSC/WACE or equivalent secondary education qualification).
- International equivalent qualifications are assessed on a case-by-case basis (e.g., High School Diploma, GCE A-levels, International Baccalaureate).
- English language proficiency:
- Required for all international students.
- Demonstrated interest and aptitude:
- Some culinary programs may have an interview or portfolio requirement to assess passion and foundational skills, though this varies.
- Prerequisites:
- There are usually no specific prerequisite subjects beyond general English language proficiency.
Language Proficiency
- English language requirements (e.g., IELTS, TOEFL)
- For international students, demonstrated English language proficiency is required. Acceptable tests include IELTS (Academic) with a minimum overall score of 6.0, with no individual band score less than 5.5, or equivalent scores such as PTE Academic (overall 50, with no section less than 50) or TOEFL iBT (overall 60, with minimums: L12, S13, R13, W21).
Fees and Funding
Tuition Fees:
- Annual Fees: AUD 22,200
Scholarships and Bursaries:
- William Angliss Institute may offer a limited number of scholarships or bursaries for international students, particularly those demonstrating academic merit or significant industry potential. Prospective students are encouraged to explore the Institute’s website for specific scholarship opportunities and application processes.
Career Opportunities
Graduates of the Bachelor of Culinary Management program are highly versatile and prepared for leadership roles within the global food and hospitality sectors. Potential job roles include: Executive Chef, Head Chef, Sous Chef, Restaurant Manager, Food and Beverage Manager, Culinary Operations Manager, Catering Manager, Menu Developer, Product Development Specialist, Kitchen Manager, Cruise Ship Chef/Manager, or Entrepreneur (owning your own restaurant/cafe/catering business). Industries employing our graduates span fine dining restaurants, hotels and resorts, catering companies, clubs, healthcare food services, large-scale event management, food manufacturing, and culinary education, both domestically and internationally.
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