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              CRICOS Code: 088609F

              Food entrepreneurship is what happens when brilliant food ideas lead to gastronomic invention. Our three-year innovative Bachelor of Business (Food Entrepreneurship) will enable you to build your essential knowledge of food quality, artisan food production and sensory skills, as well as the business acumen to become a successful food entrepreneur.

              The Bachelor of Business (Food Entrepreneurship) is delivered through a combination of lectures and tutorials conducted at TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, South Australia.

              Intakes: January & July.

              Key Information

              Duration: 3 Years (Full-Time)
              Tuition fees: AU$79,376
              Age: 18.
              English proficiency: 6.0 Academic IELTS with no band score below 5.5.
              Entry requirements: Satisfactory completion of Year 12 or equivalent interstate/overseas secondary education is required. Applicants must be 18 years of age when the course commences. All direct entry Stage 3 students must undertake the one week Le Cordon Bleu Bridging Course offered immediately before the commencement of each semester.

              Programme Details

              • Course Structure

                STAGE 1: ON-CAMPUS (6 MONTHS)

                • Fundamentals of Gastronomic Practice
                • Food Production
                • Communication
                • Wine Fundamentals
                • Food and Beverage Management
                • Accounting Principles and Practices
                • Stage 1 Industry Workshop
                • Management Concepts


                • Professional Experience 1 (Theory)
                • Professional Experience 1

                STAGE 3: ON CAMPUS (6 MONTHS)

                • Introduction To Marketing
                • Hospitality Financial Management
                • Human Resource Management
                • Professional Gastronomic Practice
                • Food Quality Management
                • Food Production - Product Development
                • Food Merchandising


                • Professional Experience 2 (Theory)
                • Professional Experience 2

                STAGE 5: ON CAMPUS (12 MONTHS)

                • Advanced Marketing
                • Leadership and Management In Action
                • Hospitality Business Law
                • Entrepreneurship and Business Management
                • Strategic Management
                • Ethical Food and Wine Business
                • Quality Service Management
                • Food and Wine Philosophy

                2 x 6 months
                Professional Experience enables you to apply the skills and techniques learned on-campus during your course of study in a real hospitality business. With assistance from Le Cordon Bleu’s Career Services team, these work-based learning experiences will become the foundation for an exciting career in the hospitality industry.

              • Who is the Programme For?

                This program is designed for applicants who wish to accelerate their entrepreneurial drive. Students will learn strategic management concepts, ethical approaches to food and wine businesses and entrepreneurial management skills.

              • What Qualification will I gain?

                Graduates will gain a Bachelor of Business (Food Entrepreneurship)

              • Assessment

                You will be assessed through a combination of examinations, tests essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and practical activities.

              • Course Credit

                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.

              • Campus Location
                TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, South Australia.
              • Fee-Help for Australian students

                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.

              • Career Paths
                Food design and innovation, product development, food consultancy, food retail/wholesale/marketing/ branding, small business management.
              • Term Dates & Apply

                To apply for a Bachelor of Business Food Entrepreneurship applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

                Term Dates & Prices

                Select a date
                Jan 9, 2017 - Dec 20, 2019 (Standard, in English)
                AUD 79,376.00
                Jul 3, 2017 - Jun 26, 2020 (Standard, in English)
                AUD 79,376.00
                Jan 15, 2018 - Dec 31, 2020 (Standard)
                AUD 79,376.00
                Jul 2, 2018 - Jun 30, 2021 (Standard)
                AUD 79,376.00


              • Yoshnaa-SURESH-KARRUNAN-160

                I realised I wanted to be part of the food industry when I discovered the beauty of making homemade marshmallows. It was mesmerising to see that my own two hands were able to create such a technical candy. Personally I see art in every form. Art has played an important role in my life and food is a way that I can express myself instead in paper form. I see my life heading towards the food industry because I am passionate about food and I want my life to revolve around it so that I can proudly say that I love my job and all it offers.

                Yoshnaa KARRUNAN - Bachelor of Business (Food Entrepreneurship) current student
              • taylor-160
                Through the combination of my work experience, the hands-on components and detailed theory that Le Cordon Bleu offers in gastronomic practise, communication skills, financial principles, food product development, entrepreneurial management skills and more, I have been provided an exclusive opportunity to fulfill my goal to open a small business showcasing the culinary delights from countries I have visited and dream of visiting, all using the excellence and variety of local South Australian produce.
                Taylor - Bachelor of Business (Food Entrepreneurship) current student
              • James-Spinkston-160x160
                I’ve been lucky to travel quite a lot and that has made me want to offer those experiences to others, share that dream.
                James Spinkston - Bachelor of Business (International Hotel Management) Current Student
              • Shawn-Yeo-160x160
                Le Cordon Bleu is a worldwide name. My course gave me the opportunity to learn what it means to really manage hospitality establishments.
                Shawn Yeo - Bachelor of Business (International Restaurant Management) Alumnus
              • Ian-Zeng-160x160
                I know the outstanding service training students receive at Le Cordon Bleu.
                Ian Zeng - Bachelor of Business (Hotel & Resort Management) Alumnus


              If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

              Le Cordon Bleu Australia offers an exciting annual scholarship programme to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study programmes across the culinary arts, hospitality and gastronomy.

              Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

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              CRICOS Provider Number: 02380M
              RTO ID number: 4959