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Student Domestic International
Study mode Blended
Campus locations Sydney
Duration3 years full time, 6 years part time, 2 years accelerated
Start date

14 Feb 2022

30 May 2022

12 Sep 2022

This course is delivered by Torrens University Australia Ltd, ABN 99 154 937 005, RTO 41343, CRICOS 03389E.

Code BCM16 | CRICOS 094181A

What is a Bachelor of Culinary Management?

A Bachelor of Culinary Management combines the practical and technical skills found in commercial kitchens with the business and management aspects of running a food service operation. You’ll learn how to manage daily restaurant operations while also being responsible for the strategic planning, marketing and business development, preparing you to confidently run your own restaurant or food and beverage establishment.
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Train in our award-winning restaurant 
Undertake practical training at our central Sydney fine-dining restaurant, William Blue Dining.

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Gain insights from experts 
Get inside the heads of some of the best in the business and learn what it’s really like in your chosen industry.

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Work with the best brands in the world
Placements with our global network of industry partners can open doors for your career. 

Subjects and units

This course comprises of 24 subjects, which includes 22 core subjects including 2 industry placements totalling 800 hours, and 2 elective subjects.

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. Most face-to-face courses are also available online. Please note that due to COVID-19 pandemic, authorities have provided exceptions to the usual face-to-face learning requirements.

  • Year 1
  • Year 2
  • Year 3
  • Electives
Complete the 10 core subjects listed below.
  • Business Communications | BIZ101
    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.
  • Introduction to Professional Cookery - Practical | IPC101
    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.
  • Introduction to Professional Cookery - Theory | IPC102
    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.
  • Understanding People and Organisations | BIZ102
    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.
  • Customer Experience Management | BIZ104
    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 analyze Customer Journey Mapping techniques, Employees engagement in the customer experience strategy and metrics of satisfaction, loyalty and advocacy.
  • Introduction to Kitchen Operations | IKO101
    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.
  • Introduction to Patisserie | INP101
    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.
  • Marketing Fundamentals | MKT101A
    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.
  • Intermediate Professional Cookery - Practical | IPC201
    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.
  • Intermediate Professional Cookery - Theory | IPC202
    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.
Complete the 6 core subjects listed below.
  • Industry Practicum 1 | INP201
    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.
  • Industry Practicum 2 | INP202
    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 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.
  • Accounting for Decision Making | BIZ201
    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.
  • 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.

  • Advanced Kitchen Operations | AKP201
    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.
  • Menu Engineering and Design | MED201
    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.
Complete the 6 core subjects listed below. Additionally, you’re required to select two 300 level electives from the electives tab.
  • Organisational Creativity and Innovation | BIZ301
    This subject 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 subject equips students with practical skills, including creativity tools, cash-flow modelling, business model analysis and lean experimentation.
  • Wine and Beverage Management | WBM301
    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. Please note, students must be aged 18+ to enrol into this subject in order to adhere to Responsible Service of Alcohol.
  • Managing Restaurant Service | MRS301
    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.
  • Ethics and Sustainability | MGT301A
    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.
  • Restaurant Management Simulation | SIM301
    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.
  • Planning and Designing Hospitality Venues | PDH301

    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.

Choose 2 elective subjects from electives tab.
Choose 2 electives subjects from below:
  • Hospitality Entrepreneurship - HOTS | HOT301
    This subject focuses on the role of entrepreneurship in the growth & development of the wider hospitality industry. Students will explore the characteristics of entrepreneurs & key factors in successful entrepreneurial ventures through the analysis of industry case studies. In addition, students will manage the operations of a virtual hotel for multiple simulated years using the HOTS hotel system. Students will consider their hotel’s ongoing financial position and use data from within the simulation to implement strategies to improve the overall performance of their hotel. In addition, students will research emerging consumer & industry trends to identify opportunities within the hospitality industry and use these to propose growth targets & innovative strategies to support the financial success of their simulated hotel in the future. Students will present their strategies to investors I an effort to gain financial support for their hotel. This subject will require students to utilise the skills & knowledge gained from previously completed subjects to engage in strategic decision-making.
  • Tourism Entrepreneurship - TOUR@SIM | TET301
    This subject will draw on industry knowledge and case study research to provide students with the ability to review existing tourism management operations and propose innovative growth strategies based on internal and external factors. Students will identify the circumstances that influence the stagnation and/or decline of a destination or attraction and investigate examples of successful & unsuccessful rejuvenation plans. In addition, students will research emerging consumer and industry trends to identify opportunities within the tourism market and use these to propose enterprising strategies to regenerate a tourism destination or attraction to support its future sustainability. In a simulated environment, students will present their rejuvenation plan to a destination or attraction management organization in an effort to gain implementation approval. This subject will require students to utilise the skills & knowledge gained from previously completed subjects to develop an entrepreneurial mindset in strategic decision-making.
  • Sustainability and Resource Management | SRM301
    Sustainable tourism must be seen as a holistic concept so that all aspects of tourism planning, management and sustainability must be considered simultaneously to achieve objectives set within the tourism sector. This subject will explore the concept of sustainability within the tourism context whilst examining the various tools and techniques of environmental planning used by management and the range of socioeconomic relationships that must be nurtured between visitors, host communities and the tourism industry. The aim of this subject is to assist students with an understanding of the economic and social importance of sustainability and the ability to contribute to setting the environmental agenda within the business context through the exploration of examples and case studies within industries such as cruise ships and resorts. At the conclusion of the subject students will be prepared to respond to tourism environmental planning and sustainability issues in the management of businesses within the tourism sector.
  • Risk and Crisis Management | RCM301
    The subject introduces students to the discipline of risk management in a hospitality context. Risk management involves the identification, analysis, and monitoring of risks that have the potential to be of importance (for good or ill) to organisations as well as how they respond to them. In this subject students will explore the background to risk management, who the key stakeholders are, the role of risk management in strategic planning and environmental scanning, and how risk management impacts upon both the public and private sectors. It discusses risk management strategies and introduces students to the field of crisis communication management and corporate social responsibility. Current risks are identified and tracked to give students an idea of environmental scanning and risk identification. The subject will also explore Incident and Accident reporting requirements and the financial implications of risk management.
  • Tourism Strategy, Planning and Policy | TSP301
    This subject introduces you to key concepts associated with tourism policy and planning and the practical experience of analysis in, and application to, contemporary case studies. The course examines contemporary global tourism issues from the perspectives of government and business. The subject integrates the knowledge developed within the tourism specialisations into a subject that uses government policy and planning as the conceptual framework. It examines the importance of tourism policy and planning in terms of sustainable tourism development, addressing the central role of tourism public policy development. The subject analyses a range of critical factors such as carrying capacity, yield management and risk management. It focuses on sustainable tourism development to explain the links between these factors and tourism policy and planning.
  • Lean Business Start-up | ENT301
    Lean start-up is a new, field-tested approach that provides students with the skills to minimise the chances of business failure and increase the chances of success. Students will learn how to apply lean principles and techniques such as minimum viable product, pivoting, actionable metrics, innovation accounting, business model canvas and lean canvas. Through this subject students will develop and test their business concept and develop their business plan ready to pitch to potential investors.
  • Events Policy and Strategy | EVN301
    This unit provides students with the opportunity to examine strategic management functions and process in the context of events. It examines, current event strategies within organisations, governments and communities and examines the long term plans that impact on events which drives the event portfolio or program for communities and businesses. The unit focuses on the application of the latest thinking on the area of strategic management to the event environment reinforcing a strategic planning and management framework.
  • Ethics and Sustainability | MGT301A
    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.
  • MGT302A Strategic Management
    Organisations face increasing environmental uncertainty with shortening product and technology life cycles and increasing competition. Managers need to develop an understanding of their organisation’s industry structure, external environment as well as its internal strengths and weaknesses. It is also important that managers are able to think creatively in formulating and implementing their strategies to ensure their organisation’s success in its industry. This subject focuses on providing future managers with relevant strategic management concepts to advance their skills and abilities so that they can contribute towards an organisation’s competitive advantage.
  • Marketing Strategy | MKT301A
    Through an integration of marketing theories, concepts and models studied in previous marketing subjects, in this subject students will be taught how to apply advanced analytical, planning and implementation skills in the field of marketing, as well the role marketing strategy plays within the overall business strategy and organisation goals. It covers the principles and techniques of creating, implementing, and evaluating a marketing strategy, including the analysis of market opportunities and formulating marketing strategies for a variety of different business environments. This subject culminates with a discussion of useful tools and techniques for developing, implementing, monitoring, and evaluating a marketing plan.
  • Resort and Spa Management | HOS302A
  • Destinations Management | TOU302A
  • Airline Management | TOU303A

Industry partners and work placements

Torrens University Australia students undertake industry placements with some of the most prestigious restaurant, hospitality and tourism organisations in Australia and the world. Industry placements and internships represent a substantial opportunity for you to further develop what you have learned in the classroom by applying it in a professional workplace. 
Gain professional experience
Complete 800 hours of real-world, relevant experience through our work placement program with one of our acclaimed industry partners.
Adelene Stahnke - Bachelor of Culinary Management student testimonial
Adelene Stahnke
Bachelor of Culinary Management
The practical side of cooking at Torrens University really helped my confidence. It helped show me what a real-life kitchen would be like.

Learning outcomes

  • Gain skills in advanced kitchen operations
  • Understand and absorb industry ethics and sustainability
  • Develop an understanding of effective marketing and business communications
  • Build practical experience in culinary management and kitchen operations at William Blue Dining
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Why study with us?

As the country’s fastest-growing university, Torrens University Australia brings a fresh approach to higher education. We focus on giving you the skills and the knowledge to ensure long-term success in your career. Our academics are highly qualified and will support you in every step of your study.
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A dedicated Success Coach
An ally to encourage, inspire and guide, your Success Coach will help you achieve your goals and create the right trajectory for your career.
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Join Australia’s most progressive university
Industry leading and future-focused: we give you all the tools you need to create your own success.
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Love the way you learn
Our fresh approach to teaching allows you to explore your passion.
Love what you do
When it comes to your career, follow your heart. Whatever you choose, we'll help you reach your goals.
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Choose your student type for entry requirements, fees and scholarships


  • Domestic
  • International

Admissions criteria and pathways: Domestic students

Before you begin your course application, check that you meet the requirements listed below.
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Year 12 (Australian secondary school certificate) or equivalent.
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Vocational qualification (AQF Level 4), or above
OR Successful completion of a Higher Education qualification.

OR work life experience demonstrating the ability to undertake study at the required level.

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.

Fees: Domestic students

Domestic fees
Check the Domestic Course Fee Schedule for the cost of your course.
FEE-HELP
Eligible Australian students may choose to defer some, or all, of their tuition fees through FEE-HELP, a loan scheme repaid through the tax system based on income.

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.

How to apply: Domestic students

Get started
Read through the admissions criteria and ensure you meet the entry requirements.
Apply
It’s easy! Apply online below or contact us and we can help on 1300 575 803.
Offer
We’ll contact you shortly after to confirm your details and help you through the rest of the process.

Admissions criteria and pathways: International students

Before you begin your course application, check you meet all the requirements listed below

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Australian Year 12 or equivalent; and
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Academic IELTS 6.0 (no band less than 5.5) or equivalent
OR alternative entry requirement may be available. Contact the International Admissions team for more information.

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.

Fees: International students

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.
Fee payment
Course fees can be paid in 3 instalments. Each instalment to be paid before the beginning of the academic stage census date.
  • 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.

    Download international fees PDF

  • Fee payment

    Course fees can be paid in 3 instalments, each instalment to be paid before the beginning of the academic stage census date.

    View our fees

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.

How to Apply: International students

Get Started
Read through the admissions criteria and ensure you meet the entry requirements.
Offer
We’ll contact you shortly after to confirm your details and help you through the rest of the process.
Apply
It’s easy! You can apply online below or contact our International team on 1300 575 803.

Key intake dates

31 May 2021 | 13 September 2021 | 14 February 2022

Frequently asked questions

  • 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.

  • 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.

  • 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.

  • 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

    .

  • 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.
  • 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.

  • 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.

  • How much are Torrens University Australia courses?

    For a full list of tuition fees, visit Tuition Fees.

    Remember, if you're an Australian citizen or permanent resident, your fees can be covered by FEE-HELP. You can find out more information on FEE-HELP on the StudyAssist website at https://www.studyassist.gov.au/fee-help or contact us and we can guide you through the process.

  • Am I eligible for FEE-HELP?

    To get a FEE-HELP loan, you must:

    • be an Australian citizen and study at least part of your course in Australia, or
    • be a New Zealand Special Category visa (SCV) holder or permanent humanitarian visa holder and meet the residency requirements.
    • be enrolled in a fee-paying place at a provider that offers FEE-HELP loans
    • be enrolled in an eligible course at your provider by the census date (your provider can tell you if your course is eligible)
    • submit the Request for FEE-HELP form to your provider by the census date
    • not have already borrowed up to your HELP loan limit.

    Permanent residents can only get FEE-HELP for approved bridging studies.

    If you are studying at a non-university, you will also need to meet the ‘pass rate’ requirements.

    You can find out more information on the StudyAssist website at https://www.studyassist.gov.au/fee-help or speak to a Course and Careers Advisor and we can guide you through the process.

  • Can I apply for FEE-HELP?

    To be eligible for FEE-HELP you need to be an Australian citizen , and have a tax file number. You must also be studying at an approved higher education provider, such as Torrens University Australia.

    You can find out more information on the StudyAssist website at https://www.studyassist.gov.au/fee-help or contact us and we can guide you through the process.

  • How do I apply for FEE-HELP?

    If you receive an offer from Torrens University Australia, and you meet the eligibility requirements, you may be eligible for FEE-HELP. You will need to complete a Commonwealth Assistance Form if you want to defer payment of some, or all, of your tuition fees. You will need to quote your tax file number or provide a Certificate of Application for a Tax File Number. The form must be completed before the due date.

    You can find out more information on the StudyAssist website at https://www.studyassist.gov.au/fee-help or speak to our Course and Careers Advisors and we can guide you through the process.

  • Is there a FEE-HELP limit?

    For 2020, the HELP loan limit is $106,319 for most students. The Australian Government publishes the HELP Loan limit on their website.

    FEE-HELP is a loan scheme that assists eligible fee-paying students to pay their tuition costs. Eligible students can borrow up to the FEE-HELP limit to pay their tuition fees. Note: Any loan fees that were applied to study prior to January 1, 2019 will not count towards your FEE-HELP limit.

    Students repay the loan to the Australian Government through the tax system once a student reaches the minimum income threshold level for repayment, which for 2019-20 is $45,881.

    You can find out more information on the StudyAssist website at https://www.studyassist.gov.au/fee-help or Contact Us and we can guide you through the process.

  • What courses are available for FEE-HELP?
    To find out more, visit How to Apply.
  • What is FEE-HELP?

    FEE-HELP is a loan scheme that assists eligible full-fee-paying students pay their tuition costs.

    You must be studying at an approved FEE-HELP provider in order to access a FEE-HELP loan, such as Torrens University Australia.

    A FEE-HELP loan does not cover costs like accommodation, laptops or textbooks, and must be repaid once you start earning above a certain income threshold.

    To find out more, visit the Study Assist website: https://www.studyassist.gov.au/help-loans/fee-help.

  • Is there anything I can do to prepare for Torrens University Australia?

    There are lots of resources to help you prepare for university life. Attend one of our workshops or events and get some tips firsthand from our industry-focused lecturers and current students.

    The events programs range in topic and delivery mode, so there should always be one to suit your needs. At any time you can contact one of our Course and Careers Advisors to talk through your career goals. They can guide you on what to expect and how you can get prepared earlier. If you know exactly which course you want to enrol in, you could take advantage of the early entry program.

  • What is the Early Entry Program?

    The Torrens University Australia Early Entry Program has been created to allow you to apply and secure your place for your chosen course before you finish your Year 12 exams.

    To find out more, visit Early Entry Program or email enquiries@tua.edu.au or phone 1300 575 803.

  • How do I apply?

    Applying is easy and can be done online by filling out the apply form. If you have any difficulty, please contact a Course and Careers Advisor, who can talk you through the process.

    ALL SA/SACE and Victorian high school students must apply through SATAC and/or VTAC. Search for Torrens University Australia, Billy Blue College of Design or Blue Mountains International Hotel Management School. International applicants may also need to demonstrate compliance with relevant legislative requirements, for example, requirements for student visas (this does not apply for online study outside of Australia).

  • How will I know if my application has been processed?
    Our Course and Careers Advisors will help you through every step of the application process and provide you with updates. If your application is successful, you will receive an offer letter via email.
  • I am having trouble with my application. Who can help?
    Our friendly Course and Careers Advisors are available to answer all your questions and guide you through the application process. Fill out the contact us form and one of them will reach out to you.
  • What are pathways?

    All Torrens University Australia courses have specific entry requirements, but we also offer multiple pathways into courses when you don’t meet those entry requirements.

    There are different pathways for different courses. For example, we offer a range of diploma courses which pathway into bachelor degrees in Business, Design and Creative Technology, Health and Hospitality. We also have graduate certificate and graduate diploma courses which pathway into masters courses in Business, Global Project Management, Sports Management, Health, Education, Design and Hospitality. 

    For more information on different types of pathways available, visit study pathways.

  • How can I pay for my course?

    Payment information will be outlined in your offer letter but there are a couple of different options:

    1. Upfront payment via credit card, BPAY, cheque or overseas bank account transfer
    2. Full or partial payment via FEE-HELP Government Assistance (domestic students only)
  • What are the key dates for 2021?
    To find out more, visit Key Dates.
  • What are the semester and term dates?

    Torrens University Australia has three main intakes each year, usually during February, June and September. There are also a range of accelerated intake dates available, meaning if you just miss the start date, you don’t have to wait until the next intake.

    You can apply any time throughout the year for the next intake start date – or a future start date if you are planning ahead. Different semester dates apply for Blue Mountains International Hotel Management School as well as some of our other courses.

    To find out more, visit key dates.

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Train in our award-winning restaurant
Undertake practical training at our operational fine-dining restaurant, William Blue Dining.