Bachelor of Culinary Management (Professional Practice)
Model your annual tuition (~$76,700/yr), city living costs for MELBOURNE, and official DHA Subclass 500 visa financial requirements.
The Bachelor of Culinary Management (Professional Practice) is a Bachelor Degree course from William Angliss Institute of TAFE. The CRICOS code for this course is 058616M. The main language of Bachelor of Culinary Management (Professional Practice) is English.
In Australia, training providers must be approved for registration on the Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) before they can teach overseas students. The Bachelor of Culinary Management (Professional Practice) is an approved CRICOS course from William Angliss Institute of TAFE.
The field of studies for Bachelor of Culinary Management (Professional Practice) is Management and Commerce, Business and Management and Hospitality Management.
Course Details
The Bachelor of Culinary Management (Professional Practice) at William Angliss Institute of TAFE has following details.
| Course name | Bachelor of Culinary Management (Professional Practice) |
|---|---|
| Course status | Active |
| CRICOS Course Code | 058616M |
| Institute Name | William Angliss Institute of TAFE |
| Location & State | MELBOURNE, VIC (3000) • Study in VIC |
| Regional Status | Category 1 (Major City Metro) |
| Broad Field | Management and Commerce |
| Narrow Field | Business and Management |
| Detailed Field | Hospitality Management |
Course Fees
The estimated total course fees for Bachelor of Culinary Management (Professional Practice) is around $80,700.00. This includes $76,700.00 tuition fee and $4,000.00 non-tuition fee.
| Tuition fee | $76,700.00 |
|---|---|
| Non-tuition fee | $4,000.00 |
| Estimated total fees | $80,700.00 |
Related: Other Bachelor DegreeCourses fromWilliam Angliss Institute of TAFE.
Course Duration
The Course duration on CRICOS must accurately reflect the time taken by a student to complete the course including any reasonable compulsory periods of orientation.
| Course duration | 208 weeks / 4.0 years |
|---|
The total course duration for Bachelor of Culinary Management (Professional Practice) is around 208 weeks. The registered duration cannot exceed the time required for completing the course on the basis of the normal amount of full-time study, and must not include any period of work-based training unless this is necessary in order to obtain the course qualification. Course duration should not include the period between when assessments or examinations for the course have been completed, and the time when results become available.
This course includes work component of 28 hours per week and total 36 weeks which is total of 1008 hours of Work. Work component hours (WIL hours) that are formally registered as part of the course are not included in the fortnight limitation.
Course Locations
The Bachelor of Culinary Management (Professional Practice) course is available at following locations of William Angliss Institute of TAFE.
| Location | City | State |
|---|---|---|
| 11 Bowden Street Alexandria NSW 2015 | Alexandria | NSW |
| William Angliss Institute of TAFE | MELBOURNE | VIC |
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FAQs - Bachelor of Culinary Management (Professional Practice)
Frequently Asked Questions
The total course fee for Bachelor of Culinary Management (Professional Practice) is $80,700.00. This includes $76,700.00 tuition fees and $4,000.00 non-tuition fees.
Related Courses - Bachelor of Culinary Management (Professional Practice)
| Course | State | Estimated total fees |
|---|---|---|
| Bachelor of Hospitality Management at Box Hill Institute | VIC | $56,670.00 |
| Bachelor of Hospitality Management at Melbourne Polytechnic | VIC | $67,680.00 |
| Bachelor of Business (International Restaurant Management) at Le Cordon Bleu Australia Pty Limited | SA | $70,758.00 |
| Bachelor of Business (International Hotel Management) at Le Cordon Bleu Australia Pty Limited | SA | $68,263.00 |
| Bachelor of Business (Hospitality Management) at ICHM Pty Ltd | SA | $96,250.00 |