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Bachelor of Business (Culinary Management)

Bachelor of Business (Culinary Management)

Build your career on a solid culinary foundation with this well-rounded business degree. A wide range of technical and practical cookery skills are taught in tandem with general hospitality management principles.

Culinary Management Degree (36 months)
Year 1: Culinary Practical and Theory
Academic Studies - 12 months
Year 2: Culinary Practical and Theory
Academic Studies - 12 months
(Work Integrated Learning: 500 Hours)
Year 3
Academic Study - 12 months
     

The course consists of 24 units, incorporating core business units, specialist culinary units using our on campus operational kitchen, elective units, and a stream of professional development units. Opportunities exist for you to complete a second area of study in addition to Culinary Management. The course will also include 500 hours of practical professional work place experience organised through our Work Integrated Learning Team.

Become a leader in the hospitality industry such as an executive chef, food service manager or restaurant/hotel manager. With practical components including cooking and culinary skills, plus experience in an on-campus operational kitchen, you will become highly skilled and valued in hospitality businesses.

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Training

This qualification includes several practical components. Students will acquire; cooking and culinary skills, gain experience in an on-campus operational kitchen, undertake 500 hours of paid industry work experience via a supervised "Work Integrated Learning (WIL)" project.

Campus

Whilst Le Cordon Bleu Australia is the registered educational provider, the Bachelor of Business Degree (Culinary Management) is delivered in association with Victoria University (VU) at the Footscray Nicholson External Website Campus in Melbourne. The campus features purpose built state-of-the-art facilities including a demonstration kitchen, practical kitchens and a working restaurant.

Admissions

Le Cordon Bleu offers two start dates in February and July.

Entry Requirements

Satisfactory completion of Year 12 or equivalent interstate/overseas secondary education is required, and Applicants must be 18 years of age when the course commences.

English Language Requirements
  • Overseas students must have a minimum level of English proficiency to IELTS (Intensive English Language Testing System) with no band score below 6.0;
  • or an internet-based TOEFL score of 70 with no section score less than 18;
  • or a computerbased TOEFL score of 197 with an Essay Rating (ER) score of 4;
  • or an Upper Intermediate level at Victoria University’s English Language Institute (ELI).
Accreditation

These programs are accredited by Victoria University as per powers granted to it by the Government of Victoria under the Victoria University External Website Act 2010 and preceding Victoria University of Technology Act 1990. CRICOS Provider No.: (VIC) 00124K

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Le Cordon Bleu Australia Pty Ltd - All rights reserved
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
RTO ID number: 4959
Le Cordon Bleu Australia courses are provided under the Tuitions Assurance Scheme (TAS):
the Federal government Tuition Protection Scheme (TPS) (as per the compliance requirements of the ESOS Act)
and ACPET ASTAS (as per the compliance requirements
of the VET Quality Framework, the Higher Education Standards Framework
and the Higher Education Support Act 2003).

Last Updated 11 March 2014


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Course Codes
Course Code: BBCU
CRICOS Code: 069330A
Price
$72,300 for 3 years
Career Pathways

Culinary Management

• Executive Chef
• Kitchen Manager
• Food Service Manager
• Restaurant Entrepreneur
• Catering Manager

Approximate Salary Indications

$40,000 $140,000
These salaries are a guide only and may change according to region and employment contracts. This guide is referenced from MyCareer website External Website .
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