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Bachelor of Culinary Management
Course overview
| Qualification | Certificate |
| Study mode | Full-time, Part-time |
| Duration | 6 months |
| Intakes | February, July |
| Tuition (Local students) | $ 1,646 |
| Tuition (Foreign students) | $ 5,070 |
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Admissions
Intakes
Fees
Tuition
- $ 1,646
- Local students
- $ 5,070
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- Related qualifications accepted by the university.
English Language Requirements:
- IELTS: Overall 6.0 (no band below 5.5)
- TOEFL iBT: 79-80 with no band less than 19
- TOEFL Paper: 550 (with a min TWE 4.0)
- TOEFL CBT: 213 (with a mim TWE 4.0)
- PTE Academic: 54 with no communicative skill score less than 47
- TOEIC: 700-780
- CEF: C1A
Curriculum
Year 1:
- Management and Communication
- Food and Beverage Knowledge
- Culture and Cuisine
- Foundations in Hospitality & Tourism
- Financial Concepts for he Tourism and Hospitality Industry
- Economics and Global Impacts on Tourism Activity
- Introduction to Culinary Arts
- Destinations and Attractions
Year 2:
- Research Methods
- Food and Beverage Management
- Procurement Management
- Resorts and Hotel Operations
- Introduction to Marketing
- Organisational Behaviour
- Wine Design
- Event Management
Year 3:
- Industry Experience 100
- Professional Development Experience
Year 4:
- Human Resource Management
- Revenue Management
- Culinary Artistry
- Niche Tourism
- Risk and Legal Issues
- Strategy and Innovation
- Gastronomic Issues and Perspectives
- Current Issues in Hospitality and Tourism