Program Overview

The Bachelor of Business focuses on professional and personal development, combining contemporary student and employer requirements with the latest practical and theoretical knowledge. This course includes immersive work-integrated learning that allows you to gain real-life experience and explore career options in the hospitality sector, across different industries and organisations.

What Will You Learn?

This is a very hands-on course which requires supervised placements and a desire to learn on the job. All units combine theory and practice to prepare you for immediate employment on graduation.

At least one Major will need to be selected by the end of your first year. Minors are formed by selecting three units from any other Major, and Electives can be individual units from any Major.

Major : Professional Culinary Practice

More than ever, qualified restaurant managers are in high demand. Recent global disruptions have demonstrated the scarcity of skilled restaurant managers and other roles responsible for the coordination of culinary operations.

These roles require a unique combination of skills, including orchestration and innovation, teamwork and self-management, and problem solving and adaptability. On a daily basis, restaurant and kitchen managers are responsible for supervising kitchen and service personnel, developing and costing menus, and maintaining quality and safety standards.

This major integrates the theoretical and practical elements of culinary operations to acquire the required knowledge, skills, and attitudes for a successful career in today’s fast-changing, fast-paced restaurant industry. Through this major, students will progress from basic to advanced culinary skills and techniques in the French classical tradition.