Cooking the Books

  • David Gilligan
Part of the Tourism, Hospitality & Event Management book series (THEM)


This chapter provides unique insight into the workings of a cookery department in a leading Australian institute that has been at the forefront of culinary education for over 75 years. In addition, it explores Australia’s vocational education and training system which is built on a strong relationship with industry who play a crucial role in guiding the system’s curriculum. Successes and challenges of delivering contemporary culinary education are examined. The chapter also reflects on the importance of building relationships with industry, and considers the possibilities for culinary education in the future. The author has included extracts from interviews with current culinary teachers, industry based alumni and culinary department management. The importance of setting down a strong foundation in classical cooking technique is discussed, along with examining the benefits of teaching contemporary techniques and methods such as molecular gastronomy. The Chapter also includes a case study which investigates the Institute’s highly successful Great Chefs Program.


Culinary education Culinary Gastronomy 


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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.William Angliss InstituteMelbourneAustralia

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