Diploma of Culinary Management

Master the art of food and flavour in our Culinary Management program. Students will explore locally grown food as they prepare ethnic and contemporary cuisine and develop their skills in the culinary arts.  Significant focus is placed on lab/kitchen time in smaller class sizes that allow our expert faculty to engage closely with students. Hands-on exposure to various forms of cuisines encourage students to develop a broad range of techniques, products and culinary skills, such as butchery, cheese making, baking and pastry arts – many of which they are able to take home and enjoy. Students will also learn hospitality and business skills and explore strategies for planning, building, promoting and running a food business. Graduates are sought after by a broad range of employers because of their unique skills, which include artisan meat cutting, cheese production, baking, canning and preserving.