Bachelor of Culinary Management (Professional Practice) (CRICOS course code 058616M) is a Bachelor Degree delivered by William Angliss Institute of TAFE over 4 years. This program is designed for international students seeking a comprehensive education in culinary arts combined with management skills, preparing graduates for leadership roles in the hospitality industry. The course includes a significant work component of 1008 hours of industry placement, ensuring practical experience alongside theoretical learning. Delivered at two campuses—Alexandria in Sydney and the main campus in Melbourne—students can choose to study in two vibrant Australian cities. As a CRICOS-registered course (provider 01505M), it meets Australian Government standards for international education. All data is sourced from the official CRICOS register as at April 2026, covering 1,556 providers and 26,433 courses across Australia.
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This Bachelor Degree (AQF Level 7) falls under the field of Management and Commerce, specifically Hospitality Management. Students gain a deep understanding of culinary operations, food service management, financial control, and leadership in hospitality settings. The curriculum integrates practical kitchen skills with business acumen, covering topics such as menu planning, cost control, human resources, and sustainable practices. Graduates are equipped to manage restaurants, hotels, or catering services, combining creativity with operational efficiency. While the exact syllabus is determined by William Angliss Institute of TAFE, the course typically includes subjects in culinary techniques, food safety, event management, and strategic hospitality management. Industry placements allow students to apply their learning in real-world environments, building a professional network and enhancing employability.
The program runs for 4 years, equivalent to 208 weeks as listed on the CRICOS register. Instruction is in English, and the course is a single qualification with no dual or foundation studies attached. Study modes are typically full-time on-campus, though some components may involve blended learning. The duration includes both coursework and the mandatory work component. Students should plan their visa accordingly, as the course length directly affects the validity of the Student Visa (Subclass 500).
Tuition fees for Bachelor of Culinary Management (Professional Practice) are indicative at A$74,360 total, with non-tuition fees of A$1,000, bringing the estimated total to A$75,360. These figures are sourced from the CRICOS register as at April 2026 and are subject to change by William Angliss Institute of TAFE. Additional costs not included are Overseas Student Health Cover (OSHC), living expenses, and the visa application charge. Living costs vary by location: in Melbourne, weekly rent averages A$250–400, groceries A$80–120, and transport A$40–60; in Sydney, rents are slightly higher at A$300–500 per week. Always confirm current fees with the provider before applying.
International students typically need an IELTS score of 6.0–6.5 overall, with no band below 5.5–6.0, or equivalent English language test (e.g., TOEFL, PTE). Applicants should have completed an Australian Year 12 or equivalent qualification for entry into a Bachelor degree. Some students may need to complete foundation or pathway programs—check with William Angliss Institute of TAFE for specific academic requirements and available bridging options. Meeting the minimum entry requirements does not guarantee admission; the provider assesses each application holistically.
Yes, this course includes a mandatory work component of 36 weeks at 28 hours per week, totalling approximately 1008 hours. This work-integrated learning typically takes the form of an industry placement or internship in a hospitality setting, such as a restaurant, hotel kitchen, or catering company. It allows students to gain practical experience, apply classroom knowledge, and build professional networks. The placement is integrated into the course structure and is assessed as part of the degree.
The course is delivered at two locations: 11 Bowden Street, Alexandria NSW 2015 (Sydney) and William Angliss Institute of TAFE’s main campus in Melbourne VIC. Sydney is Australia’s largest city with over 5 million people and a thriving hospitality scene, while Melbourne is known as the cultural capital with a rich food culture. Both cities have excellent public transport, significant student populations, and numerous CRICOS-registered providers. Sydney has over 200 providers offering Bachelor degrees, and Melbourne has a similar density. Students can choose the location that best suits their lifestyle and career goals, with both campuses offering access to industry connections.
International students must hold a Student visa (Subclass 500) to study this course full-time. Visa conditions include maintaining enrolment, meeting attendance requirements, and holding OSHC for the duration. Work rights allow 48 hours per fortnight during term and unlimited work during scheduled breaks, subject to visa conditions. Applicants must satisfy the Genuine Temporary Entrant (GTE) requirement and demonstrate sufficient financial capacity for tuition, living costs, and dependents. OSHC costs approximately A$600–700 per year for single cover. The ESOS Act protects international students’ rights, including tuition fee protection. For visa assistance, consult a registered MARA agent.
1. Research CRICOS-registered providers: Use HeadStart Academy’s free resource to find courses like this one. Filter by course level (Bachelor Degree), field (Hospitality Management), and location to identify William Angliss Institute of TAFE. 2. Apply directly to your chosen institution: Visit the William Angliss Institute of TAFE website (www.angliss.edu.au) to review entry requirements, English language tests, and application deadlines. Submit your application with supporting documents. 3. Receive your Confirmation of Enrolment (CoE) and apply for your Student visa (Subclass 500): If accepted, the provider will issue a CoE. Use this to apply for your visa online via the Department of Home Affairs. Ensure you have OSHC and sufficient funds.
Choosing between Sydney and Melbourne for your Bachelor of Culinary Management depends on your preferences. Sydney offers a bustling harbour city lifestyle with iconic landmarks and a growing food scene, but living costs are 5–10% higher than Melbourne. Melbourne is renowned for its laneway cafes, multicultural cuisine, and vibrant arts culture, with slightly lower rent and a reputation as Australia’s food capital. Both cities have strong hospitality industries and excellent public transport from the campuses. Consider visiting both or researching local industry connections at each William Angliss campus to make an informed decision. Remember, your student visa allows you to study in either location, so choose the environment where you’ll thrive.
Ready to begin your culinary management journey? Apply now through the William Angliss Institute of TAFE website.
Bachelor of Culinary Management (Professional Practice) is a CRICOS-registered programme at William Angliss Institute of TAFE. Use this register extract [CRICOS register, Apr 2026] to cross-check codes, duration and indicative fees before you apply.
This page is general information only and not migration advice. Confirm Student visa (Subclass 500) requirements with the Department of Home Affairs.