Bachelor of Business Administration - Professional Culinary Practice (107448A)

What does a business need in order to thrive? How do individuals target their market, recruit the right people, develop new products and services, deliver efficiently, control cash flow? Studying Business Administration will give students the professional skillset needed to deal with challenges in the corporate world. Professional Culinary Practice More than ever, qualified restaurant managers are in high demand. Recent global disruptions have demonstrated the scarcity of skilled restaurant managers and other roles responsible for the coordination of culinary operations.

These roles require a unique combination of skills, including orchestration and innovation, teamwork and self-management, and problem solving and adaptability. On a daily basis, restaurant and kitchen managers are responsible for supervising kitchen and service personnel, developing and costing menus, and maintaining quality and safety standards.

This major integrates the theoretical and practical elements of culinary operations to acquire the required knowledge, skills, and attitudes for a successful career in today’s fast-changing, fast-paced restaurant industry. Through this major, students will progress from basic to advanced culinary skills and techniques in the French classical tradition.

Additional fees for culinary uniform apply when selecting this major.

Units: Kitchens Operations Management, Food and Beverage Service, Culinary Practice.