Associate Degree of Culinary Management

As a head chef, it will be your culinary vision that will be presented on the plate. Create the menu, cook signature dishes and create a dining experience that your customers won’t forget.

Combine your hospitality management training with your technical qualifications and enjoy the fast paced and rewarding lifestyle of being a Chef.

The Associate Degree of Culinary Management has been designed to equip you with specialist knowledge. By studying this course you will receive the practical skills required to find employment as a chef or other culinary professional, as well as a solid foundation of business subjects that will allow you to be a successful business owner or manager in the hospitality industry.

Pathway options exist into a Bachelor of Culinary Management with only one further year of study.

Upon successful completion of Associate Degree of Culinary Management, students are eligible to apply for the Certificate IV in Commercial Cookery (SIT40516) (through recognition of prior learning, by Think: Colleges Pty Ltd, RTO No. 0269, HEP No. 4375, CRICOS Provider Code: 00246M), at no additional cost.

The Associate Degree of Culinary Management is delivered by William Blue at Torrens University Australia CRICOS 03389E. Read more about Torrens University Australia.

CRICOS CODE
094180B

What you'll learn:

Course Delivery

Can’t find what you’re looking for? Contact a Course Advisor

Workload and Assessment

Out of the Classroom and into the Workplace:

Students of the Bachelor of Culinary Management and Associate Degree of Culinary Management will be required to complete 800 hours in approved internship, or employment positions across the duration of their course. With the help of the Career Consultants, we partner with industry to provide students practical work while they study. We partner with students to find an organisation in the sector they wish to gain practical experience in. The opportunity to gain professional work experience in the Bachelor Degree and Associate Degree is an invaluable experience for students, giving them important insights.

Typical assessment includes:

• Practical Demonstration and Observation
• Proposal/Design Rationale
• Process/Research Documentation
• Design Outcome
• Reflective Journal/Blog
• Report/Essay
• Presentation/Pitch
• Research
• Collaboration
• Individual self-directed major project
• Work integrated learning project work
• Design work for social enterprise

Subject Information

This subject continues the baking and pastry techniques learned in Culinary Operations 1. Students expand on basic preparations and gain an introduction to some advanced baking and pastry techniques. Students are required to demonstrate the ability to produce cakes, pastries and breads in a commercial kitchen following standard recipes, as well as produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

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 Culinary Operations and Culinary Principles – Introduction to 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 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.

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.

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.

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, market segmentation, targeting and positioning, the extended marketing mix and ethics in marketing.

This subject introduces students to the concept of an organisation, and their role within the organisational context. The student will explore the impact of their relationships and emotional intelligence within a business context, as well as developing the skills to foster effective workplace relationships and to learn how to continue to develop and refine these skills in the workplace. Students will gain an understanding of the idea of cultures within organisations, and how their actions interact within these relationships.

This subject introduces students to the concepts of business communications and transferable academic skills. This subject presents an analysis of the types of communication processes which occur in the internal and external business environment, including an examination of the theoretical underpinning of communication in businesses. Emphasis is placed on writing skills, reports, and presentations, and using technology to communicate. The course will provide students with research skills (information literacy), critical analysis, writing and language techniques. Transferable skills including time management and teamwork are incorporated in the course. The aim of this subject is to provide knowledge and skills needed for Higher Education, to help students to manage their own success and to assist students in reaching their academic potential.

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.

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.

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 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 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.

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.

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