Culinary Arts

About the course

The undergraduate culinary & patisserie program provides foundation and advanced studies in the disciplines of culinary techniques, sensory education, flavour and function, fermenting cultures, agriculture and farming systems and food and gastronomy.

What you will learn

Advanced levels of knowledge and skill in those disciplines are developed through a combination of core and elective subjects such as hands-on cooking, methods of cookery, culture and cuisine, wine and artisanal products, restaurant operations, management, fermentation and crafting practices and food production.

Career outcome

Upon graduating from this program, you may be employed in roles such as pastry chef, chef de partie, head chef, kitchen chef, pastry chef assistant, sous chef and etc. in companies including bakeries, hotels, restaurants and etc.

Average Salary**