Associate Degree of Culinary Management

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This subject introduces students to the principles of a commercial kitchen within the context of 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.

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This subject introduces students to the operations of a commercial kitchen within the context of 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.

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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.

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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 self-directed learning and emotional intelligence, two vital elements for building a successful career. 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.

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The Business Communications subject provides a dynamic focus on managerial communication and professional development.  It will assist students to develop the interpersonal and written communication skills required for success in business. Students will be immersed in a series of skill-based activities, simulations, and individualized coaching designed to build their strategic thinking and communication skills. Additionally students will gain confidence in their communication through application and feedback. Emphasis is placed on writing skills, reports, and presentations, and using technology to communicate.

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This subject describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes, pastries and breads. It also takes students through the process of how to produce hot, cold and frozen desserts following standard and special dietary recipes. SITHCCC308 Produce cakes, pastries and breads SITHPAT306 Produce desserts

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This subject describes the performance outcomes, skills and knowledge required to work effectively within a commercial kitchen environment using basic methods of cookery. The practical skills and knowledge learnt in this subject are underpinned by the theoretical learnings. SITHCCC201 Produce dishes using basic methods of cookery

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This subject encourages students to begin with the menu in mind when starting a food service 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.

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This course transports students to the world of fine dining as they learn to co-ordinate à la carte for the public at William Blue Dining. Rotating through the different stations in the fine-dining kitchen, students prepare dishes from a seasonal menu. Emphasis is placed on demonstrating skills and knowledge required to coordinate the production of food in commercial kitchens. Students are required to demonstrate the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

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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.

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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.

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This subject covers the analysis of the macro and micro influences on a business’ strategy and operations. Includes the interactions of Australia’s legal frameworks and global economic principles and the influence on modern organisational decision making. Students will learn about legacy and modern management styles and their application in a dynamic business environment.

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The subject aims to provide non-accounting students with a broad, business-based introduction to the conceptual foundations of accounting and finance. The use of management accounting information assists in key areas of planning, controlling, reporting, and decision making. It introduces students to basic concepts and functions of the balance sheet, profit and loss statements, cash flow statements, techniques for analysing financial statements investment decisions, full costing and opportunity costing analysis and managing working capital.

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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 the culinary industry, developing the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 800-hour supervised internship at an approved internship site