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Torrens University Transfer Program

Students can complete the year 1 in Sri Lanka  and Transfer to Torrens University for Year 2 and Completion of the Undergraduate Degree.

Course Overview

The Bachelor of Culinary Management develops your skills and knowledge so you can run your own restaurant or food and beverage establishment. Delivered full time over three years, you will learn strategies and techniques to maintain high standards of food and beverage hygiene and safety. You will also develop your ability to manage day-to-day activities of a restaurant, as well as strategic planning, marketing and business development skills. The Bachelor of Culinary Management has been designed to combine your hospitality management training with your technical qualifications so you can enjoy the fast-paced and rewarding lifestyle of being a chef and successful entrepreneur.

Why Culinary Management at Torrens?

  • Hospitality Dining Icon | Torrens University
    Train in our award-winning restaurant 
    Undertake practical training at our central Sydney fine-dining restaurant, William Blue Dining.
  • Industry Expert Icon | Torrens University
    Gain insights from experts 
    Get inside the heads of some of the best in the business and learn what it’s really like in your chosen industry.
  • International Students Icon | Torrens University
    Work with the best brands in the world
    Placements with our global network of industry partners can open doors for your career.

Career paths

  • Executive Chef
  • Executive Sous Chef
  • Restaurant Manager or Owner                 
  • Operations Manager                                
  • Food and Beverage Manager


Complete the 10 core subjects listed below.

Year 1 Units

  • Business Communications | BIZ101
  • Introduction to Professional Cookery – Practical | IPC101
  • Introduction to Professional Cookery – Theory | IPC102
  • Understanding People and Organisations | BIZ102
  • Customer Experience Management | BIZ104
  • Introduction to Kitchen Operations | IKO101
  • Introduction to Patisserie | INP101
  • Marketing Fundamentals | MKT101A
  • Intermediate Professional Cookery – Practical | IPC201
  • Intermediate Professional Cookery – Theory | IPC202

Year 2 Units

  • Industry Practicum 1 | INP201
  • Industry Practicum 2 | INP202
  • Accounting for Decision Making | BIZ201
  • The Business Environment | BIZ202
  • Advanced Kitchen Operations | AKP201
  • Menu Engineering and Design | MED20

Year 3 Units

  • Organisational Creativity and Innovation | BIZ301
  • Wine and Beverage Management | WBM301
  • Managing Restaurant Service | MRS301
  • Ethics and Sustainability | MGT301A
  • Restaurant Management Simulation | SIM301
  • Planning and Designing Hospitality Venues | PDH301 

Electives – 2 from the below list

  • Hospitality Entrepreneurship – HOTS | HOT301
  • Tourism Entrepreneurship – TOUR@SIM | TET301
  • Sustainability and Resource Management | SRM301
  • Risk and Crisis Management | RCM301
  • Tourism Strategy, Planning and Policy | TSP301
  • Events Policy and Strategy | EVN301
  • Ethics and Sustainability | MGT301A
  • Marketing Strategy | MKT301A
  • Resort and Spa Management | HOS302A
  • Destinations Management | TOU302A
  • Airline Management | TOU303A

Gain professional experience

Complete 800 hours of real-world, relevant experience through our work placement program with one of our acclaimed industry partners.

Entry Criteria:

Learners are over 18 years of age.

All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent.

Successfully passed O Level


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