Present your culinary vision on a plate. Combine your commercial cookery qualification with business management studies.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.

Or perhaps you want to own your own restaurant? As the manager of a fine dining establishment, you are responsible for ensuring the restaurant operates efficiently and profitably while maintaining the highest standards of food and beverage service, hygiene and safety. You will coordinate the day-to-day activities of the restaurant while also being responsible for the strategic planning, marketing and development of the business.

Career Outcomes:Some of the possible career outcomes for a graduate of the Associate Degree of Culinary Management and the Bachelor of Culinary Management:

»      Executive Chef

»      Executive Sous Chef

»      Chef de  Partie

»     Chef

»      Food and Beverage Manager

»      Restaurant Manager

»      Café Owner or Manager

»      Club Secretary or Manager

»      Area Manager or Operations Manager

 

Certificate IV of Commercial Cookery

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.

Our Promises

WILLIAM BLUE BRINGS A FRESH, MODERN, CAREER- FOCUSED PERSPECTIVE TO HOSPITALITY MANAGEMENT.

William Blue at Torrens University Australia is part of Laureate International Universities, a leading international network of quality, innovative institutions of higher education, comprised of 70 universities across 25 countries. Laureate International Universities gives you the opportunity to leverage the network of over 1,000,000 students around the world.

WILLIAM BLUE HAS ONE PURPOSE; EMPLOYABILITY. TO DELIVER EMPLOYABILITY WE PROMISE:

  • Everyone is connected.

    STUDENTS WILL GRADUATE WITH THEIR OWN NETWORK OF EMPLOYERS, ENTREPRENEURS AND MENTORS.

  • Everyone is global.

    STUDENTS CAN UNCOVER GLOBAL OPPORTUNITIES AND NETWORKS FROM OVER 70 UNIVERSITIES AROUND THE WORLD.

  • Everyone can change their world.

    WE READY STUDENTS TO MAKE THEIR MARK AND DELIVER POSITIVE CHANGE TO THE WORLD THEY LIVE IN WF FOSTER SOCIAL ENTREPRENEURSHIP

  • Everyone is unique.

    STUDENTS CHOOSE HOW AND WHEN THEY LEARN. THEY ARE IN CONTROL TO CREATE THE LEARNING EXPERIENCE THEY WANT.

Course overview

Qualification Title BACHELOR OF CULINARY MANAGEMENT
Study Options – Domestic Australian students Full-time

Part-time

 

Study Options – International students International students must study full-time (or in accelerated mode) and on campus
Start Dates February, June, September

For specific dates visit

William Blue

Course Length Bachelor of Culinary Management

Full-time: 3 years

Accelerated: 2 years

Part-time: 6 years maximum

Associate Degree of Culinary Management

Full-time: 2 years

Accelerated: 4 trimesters

Part-time: 4 years

 

Payment Options – Domestic Australian students Upfront payment

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.

 

Further information within this Course Information Sheet

 

 

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.

Payment Options – International students Upfront payment

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

 

Further information within this Course Information Sheet

 

Course study requirements 10 hours study required per  subject, per week, during a trimester.

 

e.g. If you undertake two subjects in a trimester, the study requirement is 20 hours each week.

Assessment  Assessments include:

•           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

Locations The Rocks Campus – 1-5 Hickson Road, The Rocks, Sydney NSW 2000, Australia.

 

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

 

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

 

Delivered by William Blue College of Hospitality Management at Torrens University Australia
Provider Torrens University Australia Ltd is registered as a self-accrediting Australian university by the Tertiary Education Quality and Standards Agency (TEQSA). CRICOS Course Code Bachelor of Culinary Management

094181A

Associate Degree of Culinary Management

094180B

Provider obligations Torrens University is responsible for all aspects of the student experience, including the quality of course delivery, in compliance with the Higher Education Standards 2015 Accrediting body Torrens University Australia Ltd
Course Fees For details, refer to the

Course Fees Information

 

Any other fees For details, refer to the

Course Fees Information

 

 

 

Essential requirements for admission: No additional requirements

 

Student Profile

The table below gives an indication of the likely peer cohort for new students in this course. It provides data on students who commenced in this course in the most relevant recent intake period, including those admitted through all offer rounds and international students studying in Australia.

 

Applicant background Trimester  1 2018
Number of students Percentage of all students
(A) Higher education study
(includes a bridging or enabling course)
10 29.41%
(B) Vocational education and training (VET) study <5 <5
(C) Work and life experience
(Admitted on the basis of previous achievement not in the other three categories)
6 17.65%
(D) Recent secondary education:                               

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

<5 <5
·        Admitted where both ATAR and additional criteria were considered
(e.g. portfolio, audition, extra test, early offer conditional on minimum ATAR)
0 0%
·        Admitted on the basis of other criteria only and ATAR was not a factor
(e.g. special consideration, audition alone, schools recommendation scheme with no minimum ATAR requirement)
12 35.29%
International students 23 67.65%
All students 34 100.0%

Notes:        “<5” – the number of students is less than 5.

N/A – Students not accepted in this category.

N/P – Not published: the number is hidden to prevent calculation of numbers in cells with less than 5 students.

 

 

Admission Criteria
Applicants with higher education study

 

A completed higher education qualification at AQF level 5 (diploma) or above, or equivalent, from an Australian University or another accredited higher education provider

OR

·       Successful completion of at least 1 EFTSL (equivalent full time student load, or one full year) of an AQF level 6 (Associate Degree) or above, or equivalent, from an Australian University or another accredited higher education provider

Applicants with vocational education and training (VET) study

 

·       A completed vocational education qualification at AQF level 4 (Certificate IV) or above, or equivalent, from a registered training organisation (RTO)

OR

·       Successful completion of at least 1 EFTSL (equivalent full time student load, or one full year) of an AQF level 5 (Diploma) or above, or equivalent, at a registered training organisation (RTO)

Applicants with work and life experience

 

Demonstrated ability to undertake study at the required level:

·        broadly relevant work experience (documented e.g. CV), demonstrating a reasonable prospect of success; OR

·        formal, informal or non-formal study, completed or partially completed, demonstrating a reasonable prospect of success; OR

·        written submission to demonstrate reasonable prospect of success

 

Applicants with recent secondary education (within the past two years) with ATAR or equivalent

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

Bachelor of Culinary Management

Year 12 or equivalent with ATAR 60

Associate Degree of Culinary Management

Year 12 or equivalent

 

English Language Proficiency

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

International students

Bachelor of Culinary Management

International students also require an IELTS 6.0 with no skills band less than 5.5.

 

Associate Degree of Culinary Management

International students also require an IELTS 5.5 with no skills band less than 5.0.

 

 

 

ATAR profile for those offered places wholly or partly on the basis of ATAR in T1 2018

(ATAR-based offers only, across all offer rounds)

 

 

ATAR (OP in QLD)
(Excluding adjustment factors) *
 
Highest rank to receive an offer <5
Median rank to receive an offer <5
Lowest rank to receive an offer <5

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

 

Other admission options

(For applicants who will be selected on a basis other than ATAR)

Special Entry:

Applicants in any category whose study, work or life experiences have been impacted by disability, illness or family disruption will be given special consideration for admission. Each application will be considered on its merit, based on the evidence supplied by the applicant attesting to the circumstances of the applicant. Applicants for special entry may need to complete written or numerical tasks to assist with assessing eligibility for admission.

 

How to apply

Advanced standing/academic credit/recognition of prior learning (RPL)

You may be entitled to credit for prior learning, whether formal or informal. Formal learning can include previous study in higher education, vocational education, or adult and community education. Informal learning can include on the job learning or various kinds of work and life experience. Credit can reduce the amount of study needed to complete a degree.

Applicants admitted based on prior higher education study may be eligible for Advanced Standing in the form of credit and/or recognition of prior learning (RPL) under the Torrens University Australia Credit Policy.

  • Students with completed subjects may be eligible for specified credit and/or elective exemptions
  • Students who have completed a qualification at AQF level 5 (diploma) or above may be eligible for block credit (where a block credit agreement exists)
  • Students with a mix of formal study and informal and/or non-formal learning may be eligible for recognition of prior learning in addition to any credit approved.

Credit will not be applied automatically. Applicants must apply for credit and/or RPL as early as possible prior to each study period, with applications not accepted after week 2.

For further information about credit and recognition of prior learning please see https://www.torrens.edu.au/apply-online/course-credits.

Where to get further information

Torrens University

UAC

Australian Tertiary Admissions Centres (TACs)

Quality Indicators for Learning and Teaching (QILT)

 

Course structure

 

Bachelor of Culinary Management

The course structure comprises 8 common core subjects, 14 culinary specialised subjects, and 2 elective subjects over Levels 100, 200, and 300, as follows:

 

Level 100 4 common core subjects + 4 specialised subjects
Level 200 2 common core subjects + 6 specialised subjects
Level 300 2 common core subjects + 4 specialised subjects; 2 elective subjects

 

Associate Degree of Culinary Management

The course structure comprises 6 common core subjects and 10 culinary specialised subjects, over Levels 100 and 200 as follows:

 

Level 100 4 common core

subjects

+ 4 specialised subjects
Level 200 2 common core subjects + 6 specialised subjects

 

Course rules

 

To be awarded the Bachelor of Culinary Management students must complete 240 credit points over 24 subjects including 2 Industry Practicums. Each subject has a value of 10 credit points.

A minimum of 800 hours of industry placement needs to be completed during the second year of the course.

 

To be awarded the Associate Degree of Culinary Management students must complete 160 credit points over 16 subjects including 2 Industry Practicums. Each subject has a value of 10 credit points

A minimum of 800 hours of industry placement needs to be completed during the second year of the course.

Subjects

 

Subject details Recommended Study Pattern
Level 100 Core
Subject title, descriptor Full-time Part-time Accelerated
BIZ101 Business Communications*

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.

Trimester 1 Trimester 2 Trimester 1
BIZ102 Understanding People and Organisations*

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
Trimester 2 Trimester 3 Trimester 1
MKT101A Marketing Fundamentals*

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.

Trimester 4 Trimester 9 Trimester 2
BIZ104 Customer Experience Management*

This subject explores how a customer’s 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.

Trimester 5 Trimester 10 Trimester 2
IPC101 Introduction to Professional Cookery – Practical

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.

Trimester 1 Trimester 1 Trimester 1
IPC102 Introduction to Professional Cookery – Theory

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.

Trimester 1 Trimester 1 Trimester 1
IKO101 Introduction to Kitchen Operations

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

Trimester 2 Trimester 3 Trimester 2
INP101 Introduction to Patisserie

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.

Trimester 2 Trimester 4 Trimester 2

 

Level 200 Core
INP201/INP202 Industry Practicum 1 and 2*

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 800-hours supervised internship at an approved internship site.

Trimesters 4 and 5 Trimesters 7 and 8 Trimesters 4 and 5
BIZ201 Accounting for Decision Making*

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.

Trimester 6 Trimester 11 Trimester 6
BIZ202 The Business Environment*

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.

Trimester 6 Trimester 12 Trimester 6
IPC201 Intermediate Professional Cookery – Practical

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.

Trimester 3 Trimester 5 Trimester 3
IPC202 Intermediate Professional Cookery – Theory

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.

Trimester 3 Trimester 5 Trimester 3
AKP201 Advanced Kitchen Operations

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.

Trimester 6 Trimester 9 Trimester 6
MED201 Menu Engineering and Design

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.

Trimester 6 Trimester 10 Trimester 6

You can choose to exit the course here with an Associate Degree of Culinary Management.

 

Level 300 Core
BIZ301 Organisational Creativity and Innovation*

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.

Trimester 7 Trimester 13 Trimester 7
MGT301A Ethics and Sustainability*

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.

Trimester 8 Trimester 16 Trimester 8
SIM301 Restaurant Management Simulation*

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.

Trimester 7 Trimester 17 Trimester 8
PDH301 Planning and Designing Hospitality Venues*

In this subject students design and plan the implementation of a multi-use development. Students consider all aspects of launching a new enterprise; with the guidance of faculty and industry mentors, they design the space, develop a business plan including budgets, plan menus, etc. Drawing on each other’s areas of expertise in business, culinary, psychology, and hospitality, students learn to work in teams and how to use consultants with specific skill sets. Each student team produces a portfolio for presentation and demonstration to a panel of industry experts for critique and feedback.

Trimester 8 Trimester 16 Trimester 8
WBM301 Wine and Beverage Management

Wine and Beverage knowledge is paramount in ensuring the customer experience within your restaurant meets customer expectations. Within this subject, students will learn how to enhance the customer experience through effective wine and beverage management. 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 to learning the history of these wines, spirits and beverages, the subject will be designed in such a way that students will also be accredited the WSET Level 1 Award in Wines.

Trimester 7 Trimester 13 Trimester 7
MRS301 Managing Restaurant Service*

This subject builds on the need to manage human resources effectively to build and maintain a strong foodservice business. Students learn fundamental management principles and strategies for working in the industry, applying what they have learned throughout their course. Delivered in the live environment of William Blue Dining, students will learn how to plan, manage, and execute the front of house operations of a restaurant.

Trimester 8 Trimester 15 Trimester 8
**Elective 1 Trimester 7 Trimester 14 Trimester 7
**Elective 2 Trimester 9 Trimester 16 Trimester 7

 

Level 300 Electives

 

MKT301A Marketing Strategy*

This subject introduces students to the concept of marketing strategy and its position within business strategy and organisational goals. It covers the principles and techniques of creating, implementing, and evaluating a marketing strategy, including analysis of market opportsubjecties 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.

EVN301 Events Policy & Strategy*

This unit provides students with the opportunity to examine strategic management functions and process in the context of events. 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.

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.

ENT301 Lean Business Start-Up*

Lean Startup 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.

HOT301 Hospitality Entrepreneurship – HOTS* (Pre-req:  INP202)

By the use of a computer-based simulation, a reflective experiential learning approach is used in this Subject. This subject will draw on industry knowledge and business skills acquired in earlier studies and provide the student with an ability to develop and evaluate both marketing and management strategies and implement operational plans required to effectively manage a serviced-based enterprise.

Both service operations management and services marketing principles are applied to strategies developed to manage a limited capacity service enterprise.

TOU302A Destinations Management*

Tourism is inextricably linked to the concept of ‘destination’ and effective marketing and management of destinations is vital for success in the tourism market. This unit introduce students to the concepts, principles, and processes relating to the creation and development of tourism destinations. It examines the historical, economic, socio-cultural and environmental factors involved in the creation of destinations, the elements that go into the design of destinations, and the concept of the destination as a product. Students will gain an understanding of tourist motivation in relation to destinations and how to market and develop destinations with the customer’s needs in mind. It considers the role of the business plan in destination development and marketing and the broader issue of business management principles in tourism.

TOU303A Airline Management*

This subject focuses on airline business and marketing strategies. Key airline functional areas such as airline forecasting, pricing, business models and alliances will be included. The interaction between airline operations, business planning, marketing strategies and international aviation will be explored as they relate to airline business and marketing plans.

HOS302A Resort and Spa Management*

This subject provides an overview of the characteristics of resorts and spas and the management requirements, including the application of financial and marketing strategies. Students will explore the role of consumer demand on shaping the resort and spa experience and investigate the health and wellness industry in this context. This unit will take an international focus, and through case studies, the nature of the resort and spa product will be analysed in terms of its geographical location and what unique experiences it can offer the guest.

TET301 Tourism Entrepreneurship – TOUR@SIM* (Pre-req:  INP202)

By the use of a computer-based simulation, a reflective experiential learning approach is used in this subject. This subject will draw on industry knowledge and business skills acquired in earlier studies and provide the student with an ability to develop and evaluate both marketing and management strategies and implement operational plans required to effectively manage a destination. Working in groups, students will gain a real world understanding of the challenges of managing a real-world destination and the impact on local enterprise.

SRM301 Sustainability and Resource Management* (Pre-req:  INP202)

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.

RCM301 Risk and Crisis Management* (Pre-req:  INP202)

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.

TSP301 Tourism Strategy, Planning and Policy*

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.

FSE301 Festivals and Special Events* (Pre-req:  RCM301)

This subject explores the theoretical and technical skills, principles and concepts of festival and special events. It examines the nature and characteristics of festivals and special events, their positive and negative impacts on the economic, environmental, socio-cultural and political environments and associated implications pertaining to the sustainable planning and management of them in the global and local marketplace.

 

* Indicates subject can be taken either in Flexible Online Mode or Face to Face Mode

** Electives available to students in this course require approval by the Program Director and can be taken from any Torrens University or Think: Colleges course.

 

Campus Locations

Sydney

Located just a few minutes’ walk from Circular Quay, our new Sydney campus opened in February 2015 and is kitted out with modern facilities, open plan teaching spaces and comfortable student lounge areas. William Blue students share the campus with students from Torrens University Australia. The campus overlooks the iconic Sydney Harbour Bridge and the Sydney Opera House can be seen from the class rooms.

 

Address:

The Rocks Campus – 1-5 Hickson Road, The Rocks, Sydney NSW 2000, Australia.

 

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

 

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

 

Campus Facilities and Services

 

All campuses are designed to provide students with professional spaces in which to learn and work. They have been planned with student study needs in mind with well-equipped accessible learning spaces as well as student breakout areas for group work and spending time with friends.

 

Facilities and services include:

 

  • Commercial Kitchen at Crows Nest Community Centre
  • William Blue Dining – the student run restaurant where students learn upmarket food and beverage skills in a live environment
  • The Customer Service Hub – our friendly and experienced staff can give help and advice about courses, your enrolment and campus life, including all services and activities on campus.
  • Counsellors are available for students to consult with on a range of personal issues
  • Student wireless access throughout the Campus
  • Student break-out and relaxed study spaces for group work
  • Student lounge areas – most with microwaves, kitchenette facilities and vending machines
  • The Learning Hub, home to the Learning Support Team, encompasses Learning Skills Advisors, Learning Technology Advisors, and Library & Learning Skills Officers. It provides an integrated, holistic support program for students throughout the study lifecycle within a library/collaborative study environment.
  • The service includes:
  • Support and workshops with highly qualified staff in the areas of Academic skills, Library skills, and Technology skills, both on campus and online.
  • Physical and digital resources relevant to studies, such as books, journals, multimedia, databases
  • Self-check kiosks for library loans and print and copy facilities

 

Success Coaches: 

Our Success Coaches are industry and education experts who leverage your strengths to align your learning with your broader life purpose. With a focus on career goals, and trained in Gallup Strength methodologies, your Success Coach will take a strengths-based approach to helping you set your learning and career goals.

 

Partnering with you for the duration of your studies, the Success Coach is here to make sense of all of the learning experiences, including readiness for and securing of work integrated learning, placements, internships and opportunities in internal enterprises.  All of our coaches are industry professionals, which will give you that inside edge you’ll need to be successful in your chosen career.

 

Irrelevant of how you like to learn, our coaches are there for you.  Coaching can take place online, or on campus.  Our main priorities are to make sure that you are always well connected and motivated, that you are successfully completing your desired subjects, and that you gain valuable knowledge and experience through participation and engagement, whilst always aligning to your natural talents.

 

William Blue at Torrens University Australia

As the first hotel management college established in Sydney, we are proud of our record. Since 1989 we have helped thousands of students become industry professionals. Over the years we have continued to adapt our courses to reflect the changing needs of the hospitality industry.

 

William Blue graduates have gone on to work at top tier companies and run their own successful businesses; we’ve even trained a MasterChef winner. Our student run   restaurant, William Blue Dining, is award winning and regularly receives exceptional reviews by Sydney media and food bloggers.

 

William Blue College is part of Laureate International, a global network of over 80 universities including the world renowned Blue Mountains International Hotel Management School

Graduate Confident

 

Through William Blues’ Industry Placement Program, you work 800 hours over two trimesters during your degree gaining   invaluable work experience and business contacts. With a wide range of organisations to select from, we will assist you in finding a placement where you will experience life working in your industry. Because William Blue graduates are so highly regarded, many placements lead to permanent employment so you could graduate with a job waiting for you.

Lecturers and Academic staff

William Blue engages lecturers who are industry practitioners with solid experience in their field. Staff are not only educated and qualified in their chosen field, but have industry and corporate experience, giving them a practical knowledge aspect to their teaching. Students not only learn the theory but get to experience their application in the real world, and the knowledgeable staff are always on hand to assist.

Strong industry connections

William Blue courses are designed and delivered by industry practitioners. What you learn is practical, relevant and up-to-date. William Blue is affiliated with a large number of key industry partners – making us a strong contender in our field. These bodies include:

»     Disney International

»     Merivale Group

»     Hilton Worldwide

»     The Star

»     InterContinental Hotels Group

»     Shangri-La Hotel

»     Club Med Resorts

 

Work Placement

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.

 

All industry partners are aware of the primacy of the student’s learning experience and the desired outcomes of their internship or placement. To evidence the agreement of the relationship between the employer and the college, placements and internships are only agreed to with partners who have entered into a formal agreement, in the form of a Memorandum of Understanding (MOU). This document outlines the scope of the agreement and the responsibilities of the employer, the university and the student respectively.

 

A positive student experience

William Blue at Torrens University Australia values the importance of a positive student experience, and therefore has robust processes to resolve student complaints.  The Student Complaints Policy, and associated procedures, can be access from the website.

 

Paying for your qualification

We offer two payment options for this course:

 

Upfront payment

If you want to complete your qualification debt-free you can choose to pay as you go. This means tuition fees will be invoiced each trimester and payment is required on or before the due date using EFTPOS, credit card or Flywire.

 

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 ($55,874 in 2017-18). Just like with any other debt, a FEE-HELP debt is a real debt that impacts your credit rating.

 

Further information about FEE-HELP, including eligibility, is available at:

 

Austudy and Abstudy

Students enrolled in this course may be eligible for government assistance, such as Austudy or Abstudy.

For full course and William Blue at Torrens University Australia details go to:

Frequently Asked Questions

Do I need an ATAR?

Yes. The ATAR for the Bachelor of Culinary Management is 60.0 or equivalent. If you do not meet these requirements, you can enter the Associate Degree of Culinary Management if you have completed Year 12 or equivalent. Contact a Course and Career Adviser for more information.

 

Is Course Credit available?

Yes, course credit is available upon application and academic approval.  This credit can take the form of credit transfer, block credit, or Recognition of Prior Learning (RPL).  For further information, consult our friendly Course and Careers Advisor, or visit the website.

 

Do I need to wear a uniform?

Uniforms are required whilst studying the Culinary Management Degree. Please speak to your Course and Career Advisor for more details

 

What materials and equipment will I need to provide?

Students will require the following range of materials, tools and equipment:

  • Knife Kit
  • Safety Boots
  • Stationary
  • Text books
  • Access to a computer with internet

For more details, please speak to your Course and Career Advisor

 

I’m not sure which course is right for me, can you help?

Our Course and Careers Advisors are experts in helping you select the right course to match your career aspirations. Give them a call to talk through your options about courses, study mode, study load, course credits and more. You can contact a Course and Careers Advisor on 1300 851 237