Culinary Management

The job of Culinary Management allows pupils to successfully manage and operate commercial kitchens and culinary ventures of various scales and complexity. Culinary management graduates will likely be employed in various sectors of the business, ranging from cafes and restaurants, hotels, hospitals and catering businesses throughout the culinary business. Graduates will possess strong bases in cookery from classic cooking techniques and menu design to recipe development and sustainable procurement administration. These foundations will soon be enhanced with subjects that explore the evolution of the profession and the connection between culture and cuisine. The training course is organised to give students with the analytical and critical skills which encourage cross-disciplinary training in a diverse and lively atmosphere. Students will also develop strong communication and management skills to be sure they are prepared for the majority of this business.

• Year 12 or equivalent
• Online Form