The Bachelor of Science in Culinary Management is a program that allows students to address key concepts in the culinary arts while learning the project management and development skills required of managers in food businesses in the twenty-first century. Students will gain experience of a real food business work environment through an internship component.

The course also enables learners to develop research and presentation skills together with their ability to design, develop and implement systems that assist in the successful operation of a food business. It encourages forward thinking and the ability to develop ideas that may provide a positive contribution to the changing needs of the global food industry and the environment in which it operates.