Bachelor
The Bachelor of Science (Hons) in Culinary Management degree combines culinary artistry with business strategy, offering specialisation streams in Artisanal Patisserie or AI & Digital Solutions. Graduates are equipped for leadership roles in foodservice, hospitality, and food innovation industries.
The Bachelor of Science (Hons) in Culinary Management degree blends culinary artistry with business strategy, preparing graduates for leadership in modern foodservice, hospitality, and food innovation industries.
In Year 1, students develop foundational skills in Culinary Operations and Small Business Ventures, alongside core business modules. Year 2 expands their knowledge with Nutrition and Sustainable Food Supply Chains, complemented by a 10-week industry internship that offers valuable real-world experience. The programme then offers two distinctive specialisation streams: Artisanal Patisserie, which emphasises Bistronomic, Boutique, and Gastronomic Pastry, or AI & Digital Solutions, focusing on Digital Marketing, Business, and Economy in the food industry. In Year 3, students refine their culinary leadership through Advanced Culinary Techniques and a Research Project.
Graduates are well-prepared to pursue careers as Corporate R&D Chefs, In-flight Food Managers, Food Quality Specialists, or Food Tech Entrepreneurs, with unique opportunities in Pastry Innovation and Digital Food Media based on their specialisation.
Average C or CGPA 2.0 (min 2 Principals)
Minimum 8 points (Minimum Grade D in at least 2 subjects)
Note: For A-Level points calculation
ATAR 55
55%
55%
CGPA 2.0
CGPA 2.0
Maximum 28 points from 5 subjects (all Grade Bs)
Completed with minimum 24 points (excluding bonus points)
CAVG 40% or CGPA 2.0 * Students may obtain advanced standing if credit transfer requirements are met.
An APEL.A Certificate (APEL T-6) (Recognition of Prior Learning) (Click on this link for further information on APEL.A)
The Bachelor of Science (Hons) in Culinary Management degree blends culinary artistry with business strategy, preparing graduates for leadership in modern foodservice, hospitality, and food innovation industries.
In Year 1, students develop foundational skills in Culinary Operations and Small Business Ventures, alongside core business modules. Year 2 expands their knowledge with Nutrition and Sustainable Food Supply Chains, complemented by a 10-week industry internship that offers valuable real-world experience. The programme then offers two distinctive specialisation streams: Artisanal Patisserie, which emphasises Bistronomic, Boutique, and Gastronomic Pastry, or AI & Digital Solutions, focusing on Digital Marketing, Business, and Economy in the food industry. In Year 3, students refine their culinary leadership through Advanced Culinary Techniques and a Research Project.
Graduates are well-prepared to pursue careers as Corporate R&D Chefs, In-flight Food Managers, Food Quality Specialists, or Food Tech Entrepreneurs, with unique opportunities in Pastry Innovation and Digital Food Media based on their specialisation.