UndergraduateBusiness
Associate Degree of Culinary Management
Torrens University Australia, Multi-campus, national, Australia
About this program
This course does not have its own public marketing page but is a real, currently-taught Torrens qualification, sourced from the university's internal Student Hub course-structure document (ADCM21). It runs 16 core subjects over two years, covering professional cookery, kitchen operations and patisserie in year one, with two supervised Industry Practicum placements, menu engineering and advanced kitchen operations in year two.
Fees & duration
English test scores
Verified
Course structure
Study plan in 3 parts
- Business Communications
- Introduction to Professional Cookery (Practical and Theory)
- Understanding People and Organisations
- Introduction to Kitchen Operations
- Introduction to Patisserie
- Intermediate Professional Cookery (Practical and Theory)
- Industry Practicum 1
- Marketing Fundamentals
- Industry Practicum 2
- Customer Experience Management
- Accounting for Decision Making
- The Business Environment
- Advanced Kitchen Operations
- Menu Engineering and Design
- two supervised Industry Practicum placements
- 16 core subjects
- 2 years full time
Career & PR pathway
Which careers in Business lead to skilled migration depends on the occupation, not the degree title. See the skilled occupation lists guide for which occupations are on each list, and the points calculator to check where you stand.
Admissions
Successful completion of at least 0.25 EFTSL at AQF level 6 or 0.5 EFTSL at AQF level 5 or above, or equivalent; OR an Australian secondary school certificate, equivalent Senior Secondary qualification, or Baccalaureate Diploma
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