Bachelor of Business - Professional Culinary Practice (107447B)

The Bachelor of Business focuses on professional and personal development, combining contemporary student and employer requirements with the latest practical and theoretical knowledge. This course includes immersive work-integrated learning that allows students to gain real-life experience and explore career options in the hospitality sector, across different industries and organisations.

Professional Culinary Practice

More than ever, qualified restaurant managers are in high demand. Recent global disruptions have demonstrated the scarcity of skilled restaurant managers and other roles responsible for the coordination of culinary operations.

These roles require a unique combination of skills, including orchestration and innovation, teamwork and self-management, and problem solving and adaptability. On a daily basis, restaurant and kitchen managers are responsible for supervising kitchen and service personnel, developing and costing menus, and maintaining quality and safety standards.

This major integrates the theoretical and practical elements of culinary operations to acquire the required knowledge, skills, and attitudes for a successful career in today’s fast-changing, fast-paced restaurant industry. Through this major, students will progress from basic to advanced culinary skills and techniques in the French classical tradition.

Additional fees for culinary uniform apply when selecting this major.

Units: Kitchens Operations Management, Food and Beverage Service, Culinary Practice.