Let us cater for your career in hospitality by focusing on supervisory and management roles. Gain practical skills and a sound theoretical understanding of hospitality and culinary management. Develop a range of specialised technical and managerial skills to plan, carry out and evaluate your own work and the work of a team.

The Diploma of Hospitality (Culinary Management) has been developed specifically for the successful transition into the second year of the:

• Bachelor of Business specialisation Culinary Management in association with Le Cordon Bleu International
• Associate Degree in Culinary Management in association with Le Cordon Bleu

The Diploma also prepares students for transition into a range of programs such as:

• Bachelor of Business - specialisation Hospitality Management
• Bachelor of Business - specialisation Tourism Management
• Bachelor of Business - specialisation Event Management

The aims of the course are to:

• Prepare students to participate effectively in a higher education learning environment
• Develop academic report writing and presentation skills in a culinary context Develop English language proficiency informed by post enrolment and continuous testing throughout the year to ensure identification and monitoring of learning gaps
• Build capacity in Language, Literacy and Numeracy (LLN) to enable successful completion of relevant Associate Degree or Bachelor studies by team teaching, small group weekly tutorials, revision of resources to meet the ACSF appropriate levels linked to discipline specific units of study
• Offer an alternative formal pathway into the Associate Degree in Culinary Management and Bachelor of Business specialisation Culinary Management
• Provide block credit for the first year of the Associate Degree in Culinary Management and Bachelor of Business specialisation Culinary Management
• Increase teaching and learning time with the provision of two 18 week semesters allowing extended classroom teaching and tutorials to maximise language and study skill acquisition opportunities.

• Location:
  Footscray Nicholson and Footscray Park
• College:
  Trades College
• Duration:
  1 years
• Intake:
  February and July
• Course code:
  TDCU
• CRICOS:
  077580E
• Fees:
  A$12200.00 per semester
• This information is for international students.
  Click here to see information for Australian residents

How to apply

It is expected that graduates of this program will continue their study with an Associate Degree or Bachelor of Business specialisation Culinary Management in association with Le Cordon Bleu International. Students who elect to exit with the Diploma will have gained a range of basic technical skills relevant to commence a career in the hospitality culinary sector.

Learn more about your career options on the Australian government's Career Information and Resources website.

The aims of the course are to:

• Prepare students to participate effectively in a higher education learning environment
• Develop academic report writing and presentation skills in a culinary context Develop English language proficiency informed by post enrolment and continuous testing throughout the year to ensure identification and monitoring of learning gaps
• Build capacity in Language, Literacy and Numeracy (LLN) to enable successful completion of relevant Associate Degree or Bachelor studies by team teaching, small group weekly tutorials, revision of resources to meet the ACSF appropriate levels linked to discipline specific units of study
• Offer an alternative formal pathway into the Associate Degree in Culinary Management and Bachelor of Business specialisation Culinary Management
• Provide block credit for the first year of the Associate Degree in Culinary Management and Bachelor of Business specialisation Culinary Management
• Increase teaching and learning time with the provision of two 18 week semesters allowing extended classroom teaching and tutorials to maximise language and study skill acquisition opportunities.

The course is one year full time that is offered over two 18 week semesters. Each semester comprises four units with language and study skill support giving a total of 8 units for the Diploma.

• Professional Development 1 - Critical Thinking and Problem Solving

  Unit code

  BFP1100

  Credits

  12

• Introduction to Hospitality

  Unit code

  BHO1110

  Credits

  12

• Culinary Health, Hygiene and Safety

  Unit code

  BHO1114

  Credits

  12

• Introduction to Culinary Technologies

  Unit code

  BHO1115

  Credits

  12

• Accounting for Decision Making

  Unit code

  BAO1101

  Credits

  12

• Introduction to Kitchen Operations

  Unit code

  BHO1116

  Credits

  12

• Introduction to Marketing

  Unit code

  BHO1171

  Credits

  12

• Management and Organisation Behaviour

  Unit code

  BMO1102

  Credits

  12

• International: Students must: - be over 18 years of age - have completed Year 12 or equivalent - have obtained an IELTS band score of 5.5 or equivalent

English language requirements

Find out if you meet the entry requirements, including English language and academic requirements.