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The third and final year, leading to a Bachelor’s Degree in Culinary Arts, builds on the students’ existing culinary competencies and experiences to deepen and hone practical, leadership and business skills.
Highlights of this third year programme include inter-disciplinary management of food service operations, including customer service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs provide additional capstone learning in a variety of skill areas before students progress to their final industry training and job placement.
Comments: This 10-week intensive preparatory course is designed for students who have successfully completed hospitality, business or culinary management studies in other higher education institutions, but who do not meet the direct entry requirements to join the final BA year directly. Students will study 48 credits at Higher Diploma level, in accordance with the BA pathway to which they will progress.
This program is only offered in combination with the BA final year of studies.
Year 1 1st Semester // 6 months
2nd Semester // 4-6 months
Year 2 3rd Semester // 6 months
4th Semester // 4-6 months
Year 3 5th Semester // 6 months
6th Semester // 4-6 months
1ST YEAR DIPLOMA
2ND YEAR HIGHER DIPLOMA
3RD YEAR BACHELOR DEGREE