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156 weeks
Face-to-face on campus, with International Offshore and Online Offshore options available
Full-time
March, June, October
Course Overview
Where You Can Study
Melbourne
Level 5, 601 Bourke Street, Melbourne, VIC 3000
Eligibility
Academic Entry Requirements
All applicants must be at least 18 years of age at the time of course commencement, and meet one of the following:
English Language Requirements (International Students)
International applicants must demonstrate English language proficiency, with results obtained within 2 years of application, through one of the following:
International applicants must also meet the Genuine Student (GS) requirement defined by the Department of Home Affairs and be enrolled in a full-time study load. Applicants who don't meet standard academic requirements may be considered for special admission pathways in cases of documented educational disadvantage (e.g. socioeconomic hardship, disrupted schooling, geographical isolation).
Career & Study Pathways
Quality & Recognition
Academic Regulator
TEQSA
Accreditation Status
AccreditedCourse Content
Culinary Principles and Techniques I
Year 1, Trimester 1 (Introductory) · Core Unit · 10 credit points · Prerequisite: NIL. Introduces the fundamental principles and techniques of culinary practice through a combination of theoretical learning and application.
Academic Skills
Year 1, Trimester 1 (Introductory) · Core Unit · 10 credit points · Prerequisite: NIL. Develops the ability to locate, evaluate, acknowledge, and communicate information at a higher education level in the study of culinary arts business management.
Safety and Security for Culinary Management
Year 1, Trimester 1 (Introductory) · Core Unit · 10 credit points · Prerequisite: NIL. Focuses on safety and security practices in the food services industry, including risk assessment and management and security protocols used in modern kitchens.
Culinary Principles and Techniques II
Year 1, Trimester 2 (Introductory) · Core Unit · 10 credit points · Prerequisite: CUL101 Culinary Principles and Techniques I. Builds on Culinary Principles and Techniques I, covering preparation and presentation of advanced classical and contemporary food items, plus simple menu planning, costing and service.
Menu Costing and Design
Year 1, Trimester 2 (Introductory) · Core Unit · 10 credit points · Prerequisite: NIL. Covers how to create a balanced and profitable menu, analyse menu items for costs and sales, and use menu engineering techniques and technology in menu design.
Leadership for Quality Management
Year 1, Trimester 2 (Introductory) · Core Unit · 10 credit points · Prerequisite: NIL. Provides the knowledge and skills required to lead quality improvement initiatives for a diverse and inclusive culinary work environment.
Culinary Operations Planning
Year 1, Trimester 3 (Introductory) · Core Unit · 10 credit points · Prerequisite: NIL. Develops knowledge and skills in organising and managing culinary operations, including cost control, resource allocation and staff management.
Food Services Business Financials
Year 1, Trimester 3 (Introductory) · Core Unit · 10 credit points · Prerequisite: NIL. Provides a comprehensive understanding of financial management within the food services industry, including analysing financial statements and developing financial plans.
Conflict and Resolution Management
Year 1, Trimester 3 (Introductory) · Core Unit · 10 credit points · Prerequisite: NIL. Equips students with the skills and knowledge to manage conflict and resolve disputes within a food services business.
Contemporary Cuisine Techniques
Year 2, Trimester 1 (Intermediate) · Core Unit · 10 credit points · Prerequisite: CUL102 Culinary Principles and Techniques II. Covers the principles, techniques and trends of contemporary cuisine, ingredient selection, flavour combinations, sustainability, food waste and ethical sourcing.
Food Services Business Budgeting
Year 2, Trimester 1 (Intermediate) · Core Unit · 10 credit points · Prerequisite: BUS103 Food Services Business Financials. Covers creating and managing budgets, developing financial plans, and analysing financial performance using key performance indicators.
Developing and Managing Human Resources
Year 2, Trimester 1 (Intermediate) · Core Unit · 10 credit points · Prerequisite: NIL. Develops the skills and knowledge required to manage people successfully in the food services industry.
Wine, Beverage and Food Studies
Year 2, Trimester 2 (Intermediate) · Core Unit · 10 credit points · Prerequisite: NIL. Covers wine and other beverage selection, storage, serving, and pairing with food.
Organisational Health and Employee Wellbeing
Year 2, Trimester 2 (Intermediate) · Core Unit · 10 credit points · Prerequisite: NIL. Examines the relationship between organisational health and employee wellbeing and strategies for positive outcomes for all stakeholders.
Work Integrated Learning I
Year 2, Trimester 3 (Intermediate) · Core Unit · 20 credit points · Prerequisite: CUL102 Culinary Principles and Techniques II. Provides the opportunity to apply theoretical knowledge and skills in a food services industry operational environment, developing teamwork, communication and problem-solving skills.
Food Services Marketing
Year 2, Trimester 3 (Intermediate) · Core Unit · 10 credit points · Prerequisite: NIL. Covers developing, executing and evaluating marketing strategies to attract and retain customers for a food services business.
Hospitality Business Law
Year 2, Trimester 3 (Intermediate) · Core Unit · 10 credit points · Prerequisite: NIL. Delivered fully online. Develops an understanding of legal principles and structures relevant to the food services industry.
Nutrition and Dietary Requirements
Year 3, Trimester 1 (Advanced) · Core Unit · 10 credit points · Prerequisite: NIL. Covers nutrition and dietary requirements of specific populations, and developing menus that meet specific dietary needs.
Culinary Innovation and Entrepreneurship
Year 3, Trimester 1 (Advanced) · Core Unit · 10 credit points · Prerequisite: MGT201, BUS102, BUS201, BUS203, BUS204. Develops entrepreneurial and innovation skills for identifying business opportunities and launching and scaling a food services business.
Plant-based Cookery
Year 3, Trimester 2 (Advanced) · Core Unit · 10 credit points · Prerequisite: CUL102 Culinary Principles and Techniques II. Covers plant-based ingredients in nutritious dishes, and developing plant-based menus for fine dining and casual settings.
Food Services Business Technologies
Year 3, Trimester 2 (Advanced) · Core Unit · 10 credit points · Prerequisite: NIL. Covers business technologies used to enhance customer experience, improve operational efficiency, and increase revenue.
Revenue Management
Year 3, Trimester 2 (Advanced) · Core Unit · 10 credit points · Prerequisite: BUS102, BUS103, BUS201. Covers contemporary techniques and tools used to optimise revenue channels in food services businesses.
Work Integrated Learning II
Year 3, Trimester 3 (Advanced) · Core Unit · 20 credit points · Prerequisite: 230 credit points of Introductory, Intermediate and Advanced units. Integrates academic learning with practical work experience across food services industry activities.
Food Services Industry Business Management (Capstone)
Year 3, Trimester 3 (Advanced) · Core Unit · 20 credit points · Prerequisite: 230 credit points of Introductory, Intermediate and Advanced units. Capstone unit applying course knowledge and skills to real food services businesses through project or research work.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
