Bachelor of Culinary Management (BCM) Information Set

(50% on campus, 50% online)

Part-time – Hybrid delivery

(50% on campus, 50% online)

International students on a student visa must study at least one subject that is not online in each compulsory study period.

For specific dates visit the website.

Accelerated: 2 years

Part-time: 6 years

This means tuition fees will be invoiced each trimester and payment is required on or before the due date.

FEE-HELP

FEE-HELP is Australian Government’s loan scheme for higher education degree courses. It can assist you in paying for all, or part of, your course fees. Repayments commence via the tax system once your income rises above a minimum threshold. Just like with any other debt, a FEE-HELP debt is a real debt that impacts your credit rating.

This means tuition fees will be invoiced each trimester and payment is required on or before the due date.

William Blue Dining – 105-107 George Street, Sydney, NSW, 2000, Australia.

2 Ernest Place, Crows Nest, NSW, 2065, Australia.

·         Admitted solely on the basis of ATAR
(regardless of whether this includes the consideration of
adjustment factors such as equity or subject bonus points)

OR

Successful completion of one full year (1 EFTSL) of an Associate Degree (AQF Level 6 or equivalent) or above qualification.

OR

Successful completion of one full year (1 EFTSL) of a Diploma (AQF Level 5 or equivalent) or above qualification.

(applicable to international students, and in addition to academic or special entry requirements noted above)

(for applicants who will be selected wholly or partly on the basis of ATAR)

Notes:  * “<5” – indicates less than 5 ATAR-based offers were made

The aim of this subject is to provide you with the knowledge and skills to enhance your personal effectiveness, employability, and academic success. This subject introduces you to the concepts of business communications and transferable academic skills. You will examine the different stakeholders and communication contexts which occur in the internal and external business environment, developing the skills and knowledge to effectively interpret and deliver messages in a variety of business situations. This subject will provide you with essential business skills in information literacy, presenting, writing, academic integrity and the use of technology.

Students will gain a solid foundation in the marketing discipline introducing relevant and contemporary concepts, theories and models. The unit magnifies the importance of understanding consumer behaviour, segmentation, targeting and positioning, the extended marketing mix and ethics in marketing. Industry relevance provides students with the opportunity of applying key concepts in practical settings. These marketing foundations are expanded on in other subjects available as electives.

The aim of this subject is to develop an understanding of modern organisations, their structure and how people collaborate within these structures to achieve the organisation’s strategic objectives and deal with the uncertainty of the 21st Century economy. This knowledge will form a foundation of theoretical knowledge about organisational behaviour that will be built on in future subjects.  Moreover, it will develop  the  student’s  emotional  intelligence  and  the  understanding of  their  strengths  and  their application in the  business context. These learning objectives will be achieved through a mixture of theoretical readings, class discussions and group projects focusing on how theoretical concepts apply to the work environment. Additionally, reflective journals will be used to apply theory to develop the students own professional capability.

The 21st Century economy is dynamic and driven by customers ever changing wants and needs. To remain competitive businesses need to understand what their customers want and how to deliver a quality customer experience that goes beyond the product or service offering. This subject explores how a customers’ perceptions – both conscious and subconscious – effect their relationship with a brand’s value proposition. Students will explore how a customer’s interactions with a brand during the customer life cycle will determine levels of customer satisfaction. Students will analyse Customer Journey Mapping techniques, Employees engagement in the customer experience strategy and metrics of satisfaction, loyalty and advocacy.

This subject introduces students to the operations of a commercial kitchen within the context of restaurant and culinary management. Students will learn to demonstrate the particular skills and knowledge required to store perishable supplies in optimum conditions to minimise wastage and avoid food safety hazards, safely use commercial kitchen equipment, including knives, to prepare a range of different food types, clean food preparation, storage areas and equipment in commercial kitchens to ensure the safety of food, the ability to work safely and to use resources efficiently to reduce negative environmental impacts, and use a range of basic cookery methods to prepare dishes.

This subject introduces students to the principles of a commercial kitchen within the context of restaurant and culinary management. Students will learn the particular principles behind the skills required to store perishable supplies in optimum conditions to minimise wastage and avoid food safety hazards, safely use commercial kitchen equipment, including knives, to prepare a range of different food types, clean food preparation, storage areas and equipment in commercial kitchens to ensure the safety of food, the ability to work safely and to use resources efficiently to reduce negative environmental impacts, and use a range of basic cookery methods to prepare dishes.

A key element of this course is the application of skills and knowledge within an industry specific environment. Working within the applied William Blue Dining training restaurant, this subject builds on the foundational learning’s of Introduction to Professional Cookery. Students will learn to demonstrate the particular skills and knowledge required to prepare appetisers and salads following standard recipes, prepare various stocks, sauces and soups following standard recipes, prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes, and prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

This subject introduces students to the operations of a commercial kitchen within the context of pastry and culinary management. Students will learn to demonstrate the particular skills and knowledge required to store perishable supplies in optimum conditions to minimise wastage and avoid food safety hazards, safely use commercial kitchen equipment, including knives, to prepare a range of different pastry, cakes and yeast goods as well as a range of desserts, clean food preparation, storage areas and equipment in commercial kitchens to ensure the safety of food, the ability to work safely and to use resources efficiently to reduce negative environmental impacts, and use a range of basic cookery methods to prepare dishes.

This industry placement allows students to challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students become familiar with the culture of their chosen industry, developing the values, attitudes, and behaviours that will make them successful in the workplace. Each student must complete this 400-hour supervised placement at an approved placement site.

This industry placement allows students to further challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students will be immersed further within the culture of their chosen industry, developing the values, attitudes, and behaviours that will make them successful in the workplace. Each student must complete this 400-hour supervised placement at an approved placement site.

The unit aims to provide non-accounting students with a broad, business-based introduction to the conceptual foundations of accounting and finance and the use of management accounting information to assist in key areas such as planning and decision making. It introduces students to basic accounting concepts and functions such as financial statements, techniques for analysing financial statements, investment decisions, costing and opportunity costing analysis and managing working capital.

The aim of this subject is to help students develop an understanding of how organisations work and the ability to evaluate factors that influence them. This includes all aspects of modern business and the changing external environmental forces at the micro and macro level. Students should be able to take a strategic view of a business and contribute to the process of developing and implementing strategy. The focus will be on the political, legal, economic, social, cultural and technological environment. Analytical techniques will be used to uncover the opportunities and threats to businesses. An awareness of potential risks and challenges as well as corporate social responsibility of the organisation will be introduced as a key learning goal. This case-based unit is designed to provide an overview of the business environment at the global, market and organisational level. This subject is designed to develop effective problem solving, critical analysis, and communication skills around the contemporary issues challenging the pursuit of sustainable business practice.

This subject deepens previously acquired cooking skills, specifically meat dishes, seafood dishes, and meeting special dietary requirements of guests.  Students are required to demonstrate skills and knowledge required to prepare and cook a range of meat dishes following standard recipes, the ability to select, prepare and portion meat, and to use relevant equipment and cookery methods, prepare and cook a range of fish and shellfish dishes following standard recipes, ability to select, prepare and portion seafood, and to use relevant equipment and cookery methods. And finally, demonstrate skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

This subject deepens previously acquired cooking knowledge, specifically meat dishes, seafood dishes, and meeting special dietary requirements of guests.  Students will gain a deep understanding of the skills and knowledge required to prepare and cook a range of meat dishes following standard recipes, the ability to select, prepare and portion meat, and to use relevant equipment and cookery methods, prepare and cook a range of fish and shellfish dishes following standard recipes, ability to select, prepare and portion seafood, and to use relevant equipment and cookery methods. And finally, demonstrate an understanding of the principles required to prepare dishes for people who have special dietary needs for health, lifestyle and cultural reasons.

This subject deepens previously acquired culinary skills and knowledge. Students are required to coordinate and manage food production and service within a commercial environment. Students need to plan the production of food from a complex restaurant menu, supervise others and monitor the quality of kitchen outputs during a commercial service periods. Food production should include entrée, main course and desserts.

This subject encourages students to begin with the menu in mind when starting a foodservice venture. The interplay between cuisine, menu offerings, design, product availability, price point, and profitability are explored. Historic and contemporary menus are used to highlight concepts as students create original menus for the restaurant concept of their choice. Students are not only required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style, they are also required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify customer preferences, identify the dietary requirements of customers, plan and develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.

This course seeks to build the knowledge, skills and attitudes required to succeed as an entrepreneur. These knowledge and skills are then applied to identify and evaluate innovative high-growth product and service opportunities in the context of a start-up, a corporation, a not-for-profit or a government institution. The course equips students with practical skills, including creativity tools, cash-flow modelling, business model analysis and lean experimentation.

This subject is built on broad aspects of sustainable development, corporate responsibility, stakeholder thinking and accountability.  It explores how organisations acknowledge their impact of their activities in economic, social and environmental terms. Students will examine why organisations around the world are increasingly moving to reduce the adverse effects of business operations on their stakeholders and local communities.  It discusses some of the most common practices associated with environmental ethics evolving to sustainability ethics.  It also examines the link between social responsibility and corporate governance.

This course will equip you with a set of tools for managing and leading organisations more ethically and sustainably.

Students analyse critical strategic challenges facing restaurants through a series of hospitality entrepreneur lectures, case studies, and exposure to contemporary strategic management theory. In addition, students apply their understanding of these strategic concepts through active participation in an on-line computer restaurant simulation (SIMR). Students are confronted with a wide variety of problems faced by restaurants of all sizes where they will learn and apply business frameworks, data, and prior course knowledge to formulate successful business strategies and succeed in the computer restaurant simulation.

The growth of hospitality has created an increase in the number of innovative hospitality experiences. In this subject students learn about the feasibility process for hotels, restaurants, bars, nightclubs and other hospitality venues and how this informs  the concept development, planning and designing for successful businesses . The subject considers design from inception to completion, sustainable design practices and the impact of design on all aspects of operations.

Students consider all aspects of launching a new enterprise; they design the space, develop a business plan including budgets. Drawing on each other’s experiences students work in teams to produce and present a portfolio for critique and feedback.

Wine and beverage knowledge is paramount in ensuring a positive dining experience to meet customer expectations and to support a business’s strategic goals. Within this subject, students will learn how to enhance the customer experience through effective wine and beverage management. Students will be introduced to the steps involved in producing a range of alcoholic and non-alcoholic beverages, as well as the factors involved in sensory evaluation of aroma and flavour profiles. Students will also learn about the main grape varieties and wine producing regions in Australia and around the world. Students will experience a variety of Australian and international wines, spirits, and other beverages and be able to discuss the intricacies of food and beverage matching. In addition, students will evaluate the impact of effective beverage costing and pricing on the profitability of a range of businesses in the hospitality industry.

The key focus of this subject is to broaden students understanding of the managerial aspects of restaurant operations, whilst giving them the opportunity to learn, develop and apply theories, concepts and skills in an applied environment. In this subject, students are required to provide quality table service of food and beverage in an à la carte or fine-dining setting. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, and manage the customer experience within a fine dining setting. Students will also deepen their understanding of financial and budgetary aspects of restaurant operations.