Feasting on the opportunities
From pop-up restaurants to exhibitions, Emily Jory delights in real-world experiences.
I love working in the industry … but I especially love the creative control that working for myself provides.
“From cheffing to teaching, food photography, event managing, and everything in-between – this course prepares you for it all.”
After graduating from the Bachelor of Culinary Arts, Emily was hungry for more, and wanted to explore further the idea of food as a medium for artistic self-expression. She enrolled for, and completed, the new Honours in Design programme, before continuing to complete a Master of Design.
“I learnt a lot about myself, my creative practice, and where I fit into the culinary industry. As challenging as it was, I'm so glad I stuck with it as it really paid off!”
Emily found the Bachelor’s an amazing experience. She particularly enjoyed participating with classmates in two pop-up degustation restaurants, and the year 3 exhibition put on by the entire class. In the exhibition, each student had their own section that showcased their work, but the whole event flowed as one dining experience.
I focused on edible art, with a video explaining how I had come to use food (patisserie/desserts) as a medium for artistic self-expression. I felt like I had finally found my calling as a pastry chef.
Now that she has completed her master’s, Emily works part-time as a pastry chef, developing her patisserie skills and learning more traditional French techniques. She is also creating and selling cakes online, as Emily Ellen Patisserie.
“I love working in the industry … but I especially love the creative control that working for myself provides.”
Embark on a qualification – the only one of its kind in the Southern Hemisphere – that will equip you for a career as a chef, artisan food producer, food writer, teacher, entrepreneur, promoter and much more! An option is available for those with relevant work experience through the assessment of prior learning facilitation process.