The only degree in Australia that 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
DurationThe only degree in Australia that 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.
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 of 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.
William Angliss Institute is the Government endorsed specialist training provider for the foods, tourism, hospitality and events industries, delivering a range of courses within Australia and internationally. With around 18,000 students enrolling each year, we offer a broad range of training and education programs including accredited traineeships and apprenticeships, certificates, diplomas and advanced diplomas, short courses, graduate certificates and degrees.
Build on your Certificate III in Commercial Cookery. Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.
SIT30816 Certificate III in Commercial Cookery is for individuals who are seeking entry-level jobs in a commercial kitchen environment at any establishment within the hospitality industry.
This qualification is suited to those working commercial cooks who have a supervisory or team leading role in the kitchen.
This qualification reflects the role of commercial cooks who use a wide range of well- developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
This qualification is for people who want to work as a chef in a commercial kitchen.
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