UndergraduateBusiness
Associate Degree in Culinary Management
William Angliss Institute, Melbourne, VIC, Australia
About this program
This hands-on culinary program gives students the skills and experience to start a career in food and hospitality, covering everything from gourmet cuisine to fine wine while learning to work in culinary teams. Students learn directly from leading chefs, artisan producers and industry experts, with practical challenges, real-world case studies and guest speakers sharing current industry trends. Electives allow students to tailor their studies, and the course is designed to feed directly into Angliss's own Bachelor of Culinary Management for students who want to continue their studies.
Cost & duration
English test scores
Verified angliss.edu.au ↗
Course structure
1 term of coursework
- Year 1: CUL501 Cookery and Recipes
- CUL504Understanding Food Service
- MAN501Management Fundamentals
- MAN504Financial Knowledge and Decision Making
- CUL502Culinary Techniques
- GAS659Cooks and Chefs in Society
- MAN505Marketing and Consumer Behaviour
- 1 elective. Year 2: CUL604 Advanced Culinary Techniques
- HOS605Menu Design and Engineering
- MAN606Human Resource Operations for the Services Industry
- CUL602Restaurant Service
- HOS606Australian Wine in Hospitality
- MAN711Data Analysis and Communication
- 2 electives. All students must complete a self-paced online Foundation Academic Communication Skills module (UGRASP) within the first six weeks of their first semester, unless otherwise agreed
Career & PR pathway
Occupations this degree typically leads to, and their skilled-migration list status
Accountant (General)ANZSCO 221111
On both MLTSSL and CSOL, so it supports 189/190/491 and the employer-sponsored 482/186. Needs an accredited accounting degree and a positive assessment from CPA Australia, CA ANZ, or the IPA.
Assessed by CPA Australia, Chartered Accountants ANZ, or the Institute of Public Accountants (applicant chooses one)
Taxation AccountantANZSCO 221113
On MLTSSL, supporting the 189, 190, and 491. Also on CSOL, additionally supporting the employer-sponsored 482 and 186.
Assessed by CPA Australia, Chartered Accountants ANZ, or the Institute of Public Accountants (applicant chooses one)
Management AccountantANZSCO 221112
On MLTSSL, supporting the 189, 190, and 491. Also on CSOL, additionally supporting the employer-sponsored 482 and 186.
Assessed by CPA Australia, Chartered Accountants ANZ, or the Institute of Public Accountants (applicant chooses one)
External AuditorANZSCO 221213
On MLTSSL, supporting the 189, 190, and 491. Also on CSOL, additionally supporting the employer-sponsored 482 and 186.
Assessed by CPA Australia, Chartered Accountants ANZ, or the Institute of Public Accountants (applicant chooses one)
Internal AuditorANZSCO 221214
On MLTSSL, supporting the 189, 190, and 491. Also on CSOL, additionally supporting the employer-sponsored 482 and 186.
Assessed by CPA Australia, Chartered Accountants ANZ, or the Institute of Public Accountants (applicant chooses one)
Company SecretaryANZSCO 221211
On STSOL and CSOL, supporting the 190, 491, and the employer-sponsored 482/494/186.
Assessed by VETASSESS
List membership changes over time and does not guarantee an invitation. See the skilled occupation lists guide and the points calculator before relying on this for a visa decision.
Admissions
William Angliss Institute's own course page for the Associate Degree in Culinary Management links to the same Higher Education Admissions Transparency policy used for its Bachelor's degrees, rather than to its VET-level entry table. Under that policy, eligibility for entry is demonstrated by ATAR score, previous higher education or VET study, work experience or other factors; individual course admission criteria also apply. William Angliss's separate international entry-requirements page sets the equivalent international academic bar for Bachelor-level (and, per this course page's own linking, Associate Degree) courses as an Australian Year 12 qualification with an ATAR/TER of 50 or higher, a recognised Foundation Studies program completed with a credit average, the International Baccalaureate Diploma (minimum 25 points over six subjects), or a Cambridge GCE Advanced Level Certificate with grade D or higher in 3 Advanced Level subjects.
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