Which covers
• Basic Cookery Theory
• Professional Cookery
• Hospitality Management
• Advanced Culinary Skills
• be 17+ years old or over
• IELTS 5.0 or equivalent (International students only)
All applicants will be required to undergo a proficiency test prior to admission to ensure they are capable of meeting the academic requirement of the course.
Enrolment
Feb, Apr, Jul, Sep, Nov
Outcome statement
Graduates will have the ability to cook a variety of different dishes across each of the major food groups and types, using advanced techniques, multiple ingredients and differing flavours and textures. Graduates will have an understanding of safe environments, and food safety. Graduates will have ability to investigate and present findings in a number of culinary areas including cuisines, products, nutrition, and gastronomy. They will also be able to plan, develop, implement, and evaluate a menu, including cost and portion control in a commercial food environment
Career Prospectus
• Chef
• Restaurant Manager
• Restaurant Consultant
• Kitchen Manager
• Food Technician
