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. Scholarships - View all scholarships Internships
Duration: 5 Year(s)Fees: Not available
Intake | Location |
---|---|
Semester (August), 2022 | Alexandria |
Semester 1 (February), 2024 | Alexandria |
Semester 2 (July), 2024 | Alexandria |
Semester 2 (July), 2025 | Alexandria |
Completed secondary studies in your home country equivalent to an Australian Year 12 qualification and obtain the required score from the public examination of your country.
Completed a Senior Secondary Certificate of Education in Australia with an ENTER or TER score of 50 or higher for VET and 60 or higher for Degree programs.
Completed a recognised Foundation Studies course in Australia or other countries with a pass in all subjects.
If you have not completed your secondary studies, you need to be at least 21 years of age with demonstrated capacity to meet course requirements and relevant work experience.
If you have completed only year 11 secondary level (or equivalent) you may be considered for Certificate level courses and course pathways.
IELTS - 6.0, TOEFL iBT - 79-80 with no band less than 19, TOEFL Paper - 550 (with a min TWE 4.0)
6.0
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TOEFL Internet based overall score: 60.0
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