Bachelor of Business (International Restaurant Management)

CRICOS Course Code: 060182C
Price: $69,900 for 3 years

“A seamless platform for moving from the classroom to the workplace, equipping me with the tools needed to thrive in the hospitality industry.” Amanda Tham – Bachelor of Business (International Restaurant Management) (2011)

Fees & Application Form

• International students [ 114KB]
• Australian citizens [ 110KB]

Open up a world of possibility with this intensive program as you prepare to become a leader in the restaurant industry. From food and beverage consultancies, marketing, production and food service operations to restaurant venue management, Le Cordon Bleu will provide you with the skills, knowledge and contacts needed to excel.

Restaurant Manager, Banquet Manager, Food & Beverage Manager, Financial Controller, Catering Manager

Year 1

Stage 1: On Campus

Sign up for your passport to success. Gain the essential knowledge and skills for success in restaurants worldwide. Beyond instruction in commercial kitchen operations and food and beverage service, be introduced to the fundamentals of wine. Understand restaurant business operations while learning sophisticated communication skills, revenue control techniques and financial reporting

Le Cordon Bleu is now offering an Online Pathway to the Bachelor of Business.

Using an advanced, new digital education platform, Le Cordon Bleu students now have the opportunity to study a suite of hospitality management subjects online.

Stage 1: Online

The Online Pathway will provide students with the basis for fundamental management skills essential to any career in the hospitality industry. Over the course of the 6 month program, students will be introduced to subjects including finance, marketing, human resources, communication and management. The theories and concepts covered in these subjects are aimed at equipping students with core operations and management principles that are commonplace in business today.

» Find out more

Stage 2: Professional Experience 1 (6 months)

Le Cordon Bleu's superb integration with the restaurant industry allows you to experience the reality of the contemporary workplace. Your placement is organised through our Professional Industry Placement team.

Year 2

Stage 3: On Campus

Open your horizons as you discover the advanced aspects of managing restaurant businesses. Be introduced to key principles of human resource management, customer-centred marketing and specific finance and accountancy practices for restaurant operations. Expand your culinary knowledge and skills while you learn the essential aspects of food quality management.

Stage 4: Professional Experience 2 (6 months)

Your second placement, organised again by our Professional Industry Placement team, consolidates your new skills and knowledge while providing opportunity for strategic analysis.

Year 3

Stage 5: On Campus

Explore the exciting world of restaurant management and development. Examine contemporary approaches to organisational leadership and strategic management. Consider essential business demands such as risk management planning, advanced marketing strategies and hospitality business law. Quality service management that focuses on delivering superior performance and value to customers is a vital ingredient to your success while you exercise your creative skills in entrepreneurship.

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Le Cordon Bleu offers two starting dates in January and July each year.

The Bachelor of Business degrees are three-year programs. The course comprises four stages of six-month semesters each and the final stage is taken over 12 months (2 semesters). Each semester is normally 20 to 22 weeks of scheduled classes.

Stages 2 and 4 are taken up with Professional Experience to allow students to develop and apply principles and practices through an industry work placement.

Satisfactory completion of Year 12 or equivalent interstate/overseas secondary education is required. Applicants must be 17.5 years of age when the course commences.

All direct entry Stage 3 students must undertake the Le Cordon Bleu Bridging Course, a one-week program offered immediately before each semester.

For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements [ 455KB]

Overseas students must have a minimum level of English proficiency to IELTS (International English Language Testing System) 6 with no Band Score below 5.5. If English language proficiency is found to be insufficient for successful completion of the academic program, Le Cordon Bleu can direct you to undertake additional language training.

Under delivery agreements with partner institutions the degrees are studied on campus in Regency International Centre for Hospitality, Leisure and Food Studies and the City West campus of University of South Australia .

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

All direct entry Stage 3 students entering the Bachelor of Business degrees must undertake the Le Cordon Bleu Bridging Course, a one-week program offered immediately before the commencement of each semester.

Workplace experience is a crucial component of the Le Cordon Bleu Bachelor degrees. To complement the theoretical study components, each student is required to undertake Professional Experience over six months in Stages 2 and 4 of the program.

Placements are negotiated by the Le Cordon Bleu Professional Industry Placement Department whose staff aim to match students and placements to obtain the most advantageous outcomes for each.

Placements in Australia are usually paid and students will enter into a contract of employment with the host employer for the period of the placement. Students may also opt to undertake placements in various overseas locations.

Assessment methods vary and include a combination of examinations, tests, essays, reflective journals, reports, projects, and other written assignments, oral presentations, classroom discussions and activities.

Most courses are delivered through a combination of lectures and tutorials. Practical courses use the specialist restaurant, kitchen and beverage service facilities available at Regency International Centre for Hospitality, Leisure and Food Studies in Adelaide and Northern Sydney Institute, Ryde College in Sydney. In addition to scheduled classes, students are expected to undertake individual study and extensive reading to further develop their knowledge.

Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.

Le Cordon Bleu undergraduate programs are accredited under the Tertiary Education Quality and Standards Agency (TEQSA) Act 2011 by TEQSA and are registered on the TEQSA National Register under Le Cordon Bleu Australia's registration.

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_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 20 May 2013}