Master the art of food and flavour in our Culinary Management program! Our culinary management diploma delivers comprehensive training that blends practical kitchen skills with essential business knowledge. We focus on lab/kitchen time in smaller class sizes that allow our expert faculty to engage closely with students. Hands-on exposure to various forms of cuisines encourages students to develop a broad range of techniques, products and culinary skills, such as:

• Preparation and discovery of locally grown food
• Ethnic, classical and contemporary cuisine
• Artisan meat cutting and cured meat production
• Cheese making
• Baking and pastry arts
• Canning and preserving foods
• Large quantity food production and service styles
• Hospitality and business skills
• Strategies for planning, building, promoting and running a food business.

Our culinary management diploma program equips graduates with creative culinary talent and practical business acumen. They pursue diverse career paths in the food service industry, including restaurants, hotels, catering, food production, and entrepreneurship.

Culinary Management students spend a significant share of their weekly schedule learning in DC’s professional kitchens. About one-third of Semester 1 is devoted to hands-on kitchen and lab time. That increases to approximately half of all weekly hours in Semesters 2 and 3, rising to more than 70 per cent in Semester 4. Across the full two-year program, students spend about 50 per cent of their learning time in kitchen labs, gaining the practical skills, confidence and real-world experience employers look for. The remaining time in the program focuses on the theories and modern practices involved in managing a commercial kitchen.