Course Overview

About This Course

Embark on a transformative journey that blends experiential learning with academic excellence, meticulously designed to catapult you into the vibrant heart of the culinary world.

Where You Can Study

Available Locations

555 La Trobe Street, Melbourne, Victoria 3000555 La Trobe Street, Melbourne, Victoria, 3000MELBOURNE

Eligibility

Entry Requirements

General Requirements

No specific entry requirements listed on this page.

Career & Study Pathways

Where this takes you

Career Opportunities

Training in Culinary Management sets the perfect foundation for your career in the kitchen to flourish. Students develop in-depth knowledge and skills ranging from cookery to recipe development and sustainable procurement management, preparing them to successfully manage and operate a commercial kitchen, restaurant, café or catering company.

Quality & Recognition

Accreditation & Migration

Academic Regulator

TEQSA

Accreditation Status

Accredited

Common Questions

Frequently Asked Questions

What makes the Bachelor of Culinary Management different from other culinary courses?

The Bachelor of Culinary Management offers a transformative journey that blends experiential learning with academic excellence, meticulously designed to catapult you into the vibrant heart of the culinary world. It combines practical kitchen training with business know-how and cultural insights.

What kind of practical experience will I gain during the Bachelor of Culinary Management?

Students take part in cookery demonstrations and culinary experimentations with industry experts, discover award-winning food businesses on field trips, and complete an industry training work placement in their third year.

Where is the Bachelor of Culinary Management delivered?

The Bachelor of Culinary Management is delivered at William Angliss Institute, located at 555 La Trobe Street, Melbourne, Victoria, 3000.

What skills will I develop through the Bachelor of Culinary Management?

Students of Culinary Management develop in-depth knowledge and skills ranging from cookery to recipe development and sustainable procurement management, as well as the business knowledge needed to successfully manage and operate a commercial kitchen, restaurant, café or catering company.

Is there a related degree if I want to focus more on professional practice?

Yes, William Angliss Institute also offers the Bachelor of Culinary Management (Professional Practice) (CRS1201422), which is designed to help you successfully manage commercial kitchens and culinary enterprises, with cookery demos, field trips and a third year industry placement to cement your learning.

Application

How to Apply

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!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $50,000 to $60,000 per year

Early Career (2-5 years)AUD $60,000 to $75,000 per year

Mid-Level (5-10 years)AUD $75,000 to $95,000 per year

Career Paths

Commis ChefDemi Chef de PartieChef de PartieSous ChefHead Chef

Key Skills

Food preparation techniques (cutting, slicing, filleting, portioning, marinating)Cooking methods (roasting, grilling, braising, steaming, sautéing, poaching)Preparation of stocks, sauces, soups, and appetisersMeat, poultry, and seafood cookeryPastry, bread, cake, and dessert production

Full Course Overview

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