Bachelor of Culinary Management (Professional Practice)

This specialist degree 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. During the third year of your course, you will undertake 12 months of invaluable hands-on experience in industry after being supported to find appropriate paid employment. 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 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. The Angliss Experience: Visit award-winning restaurants, wineries, artisanal food producers and specialty retail outlets; Receive direct experience in hotel and restaurant kitchens; Learn from guest speakers from leading chefs to artisan producers and industry experts.