This practical one-year (full-time) or two-year (part-time) programme is ideal for junior chefs looking to advance their culinary creativity and management skills. You'll develop innovative dishes and menus, learn to manage food supplies, staff, and production schedules in a commercial kitchen, and understand sustainability practices in food preparation. Courses are taught through project and portfolio-based learning, both on campus and through work-integrated learning pathways. The programme includes the design, planning, and delivery of a food event as a capstone experience.

Course Content

• Introduction to Advanced Cookery: Master sensory balance, flavour, and visual presentation.

• Advanced Cookery: Develop commercially viable, sustainable, and operationally feasible dishes.

• Work Experience: Kitchen management, staff training plans, kitchen rosters, operational systems.

• Capstone: Conceptualise and deliver a food event to showcase skills and knowledge.

• Menu and dish design based on global food trends.

• Sustainable kitchen practices.

• Managing food supplies and optimising kitchen economics.

• Staff and workflow management in commercial kitchens.