What is an Associate Degree of Culinary Management?
An Associate Degree of Culinary Management combines the practical knowledge and skills that come from commercial kitchens with core business and management concepts. It delivers a foundation of business subjects in conjunction with culinary knowledge which allow you to be successful business owner or manager in the hospitality industry. Completion of this culinary degree allows you to continue studying at bachelor level.
Learning outcomes
- Create masterpiece dishes for guests at William Blue Dining.
- Learn strong business communication and marketing fundamentals.
- Develop skills in advanced kitchen operations.
- Build knowledge in service and management
World Culinary Awards
This course was shortlisted for Oceania's Best Culinary Training Institution 2021 in the World Culinary Awards.
Travellers' Choice
William Blue Dining is a TripAdvisor Travellers’ Choice 2021 award winner, so you know you're training with the best.
This is an AQF Level 6 course delivered by Torrens University Australia Ltd.
Career opportunities
Career paths
- Chef
- Sous Chef
- Pastry Chef/Pâtissier
- Catering Manager
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Future careers
- Chef
- Sous Chef
- Pastry Chef/Pâtissier
- Catering Manager
Subjects and units
This course comprises of 16 core subjects, including 2 industry placements totalling 800 hours.
International students must not enrol in more than one-third (33%) of online subjects over their course, and must study at least one face-to-face subject each study period. Please note that due to COVID-19, authorities have provided exceptions to the usual face-to-face learning requirements. For more information, visit Study in Australia.
International students on a student visa are required to study full time (i.e. must complete a minimum of 1.0 EFTSL of study per year). For the latest information on study locations, please check the entry requirements flyer.
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Year 1
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Year 2
Complete the 10 core subjects listed below.
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Business Communications | BIZ101The 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.
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Introduction to Professional Cookery - Practical | IPC101This 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.
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Introduction to Professional Cookery - Theory | IPC102This 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.
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Understanding People and Organisations | BIZ102The 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.
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Customer Experience Management | BIZ104The 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 analyze Customer Journey Mapping techniques, Employees engagement in the customer experience strategy and metrics of satisfaction, loyalty and advocacy.
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Introduction to Kitchen Operations | IKO101A 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.
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Introduction to Patisserie | INP101This 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.
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Marketing Fundamentals | MKT101AStudents 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.
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Intermediate Professional Cookery - Practical | IPC201This 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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Intermediate Professional Cookery - Theory | IPC202This 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.
6 Core subjects
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Industry Practicum 1 | INP201This 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.
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Industry Practicum 2 | INP202This 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 hospitality industry, developing the values, attitudes, and behaviours that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved internship site.
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Accounting for Decision Making | BIZ201The 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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The Business Environment | BIZ202
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.
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Advanced Kitchen Operations | AKP201This 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.
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Menu Engineering and Design | MED201This 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.
Industry partners and work placements
Why study with us?
Choose your student type for entry requirements, fees and scholarships
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Domestic
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International
Fees: Domestic students
Scholarships: Domestic students
A career in hospitality brings many opportunities locally and globally across multiple industries. We offer hospitality scholarships to help you discover a career you love. Apply today for the financial support you need to launch yourself into an exciting and rewarding new life.
Admissions criteria and pathways: Domestic students
Guaranteed pathway and Recognition of Prior Learning
If you have already completed a qualification you may be able to credit this against your degree with us, even if it’s from another institution. This is called Recognition of Prior Learning. We also offer pathway opportunities to further your learning.How to apply: Domestic students
Fees: International students
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International fees
Check the International Course Fee Schedule for the cost of your course. Onshore international students requiring a student visa should choose campus-based / blended options.
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Fee payment
Course fees can be paid across three study periods. Each instalment to be paid before the beginning of the academic stage census date.
Scholarships: International students
We want you to have the best possible chance to succeed, which is why we offer a range of financial scholarships to support our international students during their study journey.
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Scholarship types
Admissions criteria and pathways: International students
Before you begin your course application, check you meet all the requirements listed below
Guaranteed pathway and Recognition of Prior Learning
If you have already completed a qualification you may be able to credit this against your degree with us, even if it’s from another institution. This is called Recognition of Prior Learning. We also offer pathway opportunities to further your learning. Learn more about study pathways.How to Apply: International students
Frequently asked questions
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What does admissions criteria mean?
Admissions criteria is a set of criteria that must be met to be eligible to apply for a chosen course.
To gain entry to an accredited undergraduate course at Torrens University Australia, applicants must both satisfy general admissions criteria and meet any additional course requirements where specified.
All admissions criteria and course-specific requirements apply consistently across campus locations and study modes. To find out more, visit admissions criteria.
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What if I don’t meet the entry criteria for a degree?
Torrens University Australia has recognised pathways to help you gain entry into our bachelor degrees based on different criteria.
To find out more, visit Study pathways or contact one of our knowledgeable Course and Careers Advisors.
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What are Torrens University Australia’s courses’ ATAR requirements?Torrens University Australia no longer considers ATAR (Australian Tertiary Admission Rank) as our primary entry requirement. We have removed ATAR as the key admissions criteria for applicants aiming to study at Torrens University Australia. We strongly believed an alternative to the ATAR system should be found, which more broadly assesses students, especially when soft skills are emerging as important employability attributes. So, students with a recent secondary school education are now considered for admission if they have a Year 12 (Australian secondary school) certificate.
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Can I get course credit for previous experience?
Yes, course credit is available upon application and academic approval.
If you have already completed a qualification or have relevant work experience, you may be able to receive credits towards your degree. This credit can take the form of credit transfer, block credit or Recognition of Prior Learning (RPL).
Our Program Directors will carefully review the learning gained from your previous qualification and/or experience to ensure we provide you with credit towards our degrees whenever appropriate. Review our course credits page or chat to one of Course and Careers Advisors.
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What are course credits?
Course credits are credits that can be applied to your course based on your prior experience or qualifications. To find out more, visit course credits
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Am I a domestic or an international student?
Domestic students are Australian and Permanent Residents. International students are those who hold citizenship or Permanent Resident status of all other countries.
International students from countries whose first official language is one other than English need to provide evidence of English Language Proficiency.
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How do Torrens University Australia fees charge?
Torrens University Australia is a full-fee paying institution. To find out more, visit Tuition Fees.
Domestic students may be eligible for FEE-HELP. For more information on FEE-HELP, please visit: https://www.studyassist.gov.au/.
Please note we do not currently offer any full fee waivers for international students. We do not offer stipends or living allowances.
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