Bachelor of Culinary Management
The 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. Producing graduates equipped with the well-honed acumen to successfully pursue their cooking passion. 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 further honed by a range of subjects that explore the evolution of the profession and the relationship between culture and cuisine. As graduates, you will be the sustainable leaders of the future with cookery passion and business acumen, by exploring sustainable principles in subjects that blend people management, strategic leadership, finance and innovation with practical aspects of the kitchen, cookery technique and equip
Official- Duration
- 4 years
- Full time
- Qualification
- Bachelors Pass
- AQF 7
- Campus
- Alexandria
- NSW
- Course code
- Not provided
Course overview
The 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. Producing graduates equipped with the well-honed acumen to successfully pursue their cooking passion. 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 further honed by a range of subjects that explore the evolution of the profession and the relationship between culture and cuisine. As graduates, you will be the sustainable leaders of the future with cookery passion and business acumen, by exploring sustainable principles in subjects that blend people management, strategic leadership, finance and innovation with practical aspects of the kitchen, cookery technique and equipment, menu and restaurant operations. Graduates are able to launch their careers as the future of the culinary industry. The third year of study is 12 months of invaluable hands-on experience in industry after being supported to find appropriate paid employment.
Where it is taught
Alexandria
PrimaryNSW