Bachelor of Business
(International Restaurant Management)

View Bachelor of Business (International Restaurant Management) Course Rules

*Study plan subject to changes

YEAR 1:
SUBJECTS

• COMM102 Reasoning and Communication
The purpose of this unit is to develop skills in reasoning, critical thinking, and communication as foundations for formal studies and for working with others in academic settings, business and daily life.

• ACCT101 Accounting Principles and Practice
The purpose of this unit is to provide a synoptic overview of accounting, focusing on the foundational principles of modern Australian accounting practices.

• MGMT103 Management and Organisational Behaviour
The purpose of this unit is to provide a synoptic overview of organisational management as both a central business function and as a set of processes and approaches central to the achievement of organisational goals.

• GAST211 Food and Beverage Service (Double Unit)
The purpose of this unit is to develop in students an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry.

• GAST212 Cuisine (Double Unit)
The purpose of this unit is to enable students to interpret the daily activities and operations of a commercial kitchen and acquire basic culinary skills and techniques in the French classical tradition.

• WORK101 Foundation Theory and Practical
  
The purpose of this unit is to prepare students for their industry placements and work-integrated learning units.

YEAR 2:
SUBJECTS

• WORK202 Hospitality Industry Experience A
The purpose of this unit is to provide a full study-period supervised work-integrated learning placement with a host organisation that builds on the learning and skills acquired in WORK101.

• WORK203 Hospitality Industry Experience B
The purpose of this unit is to continue the supervised work-integrated learning placement commenced in WORK202 and enable students to integrate and demonstrate achievement of learning outcomes to date in the course.

• MRKT101 Introduction to Marketing
The purpose of this unit is to examine marketing as an organisational function and a set of processes for creating, communicating and delivering value to customers and managing customer relationships in ways that benefit the organisation and its stakeholders.

• GAST213 Wine Fundamentals
The purpose of this unit is to provide students with a holistic understanding of wine, from grape growing and production to wine tasting, in the context of food and beverage service.

• GAST305 Culinary Practice (Double Unit)
The purpose of this unit is to build on foundational culinary skills by developing intermediate and advanced culinary and management skills and knowledge.

YEAR 3:
SUBJECTS

• GAST206 Restaurant Concepts
The purpose of this unit is to research and apply concepts in the planning and design of restaurants.

• ACCT201 Hospitality Financial Management
The purpose of this unit is to develop students’ understanding of financial and managerial accounting principles and their application to financial management decision-making within the hospitality industry.

• HRMT201 Human Resource Management
The purpose of this unit is to introduce students to key principles, concepts, knowledge and skills required to manage human resources within a hospitality context.

• GAST306 Food and Wine Philosophy
The purpose of this unit is to provide students with the skills and knowledge required to synthesise all gastronomy-related design and planning aspects for a bespoke dining experience set in a restaurant context.

• WORK301 Hospitality Industry Experience C
The purpose of this unit is to provide a further full study-period supervised work-integrated learning placement that builds on the learning and skills acquired in WORK101, WORK202 and WORK203.

• WORK302 Hospitality Industry Experience D
The purpose of this unit is to continue the supervised work-integrated learning placement commenced in WORK301 and enable students to integrate and demonstrate achievement of the course learning outcomes.

Applicants who wish to forge a career in restaurant management are encouraged to consider this degree program. Applicants will learn to master the fundamentals of hospitality as well as strategic management principles.

Admission criteria:

• Applications with higher education study:
  Applications with previous higher education study will be eligible for entry into Le Cordon Bleu’s VET and/or higher education programs. Academic Credit will be assessed upon application and approved Academic Credit will be detailed in the Letter of Offer. Successful completion of an approved undergraduate degree will be required for entry into our postgraduate programs.
• Applicants with vocational education and training (VET study):
  Applications with recognised VET studies will be eligible for entry into Le Cordon Bleu’s VET and undergraduate programs. Academic Credit will be assessed upon application and approved Academic Credit will be detailed in the Letter of Offer.
• Applicants with work and life experience:
  Applicants who are over 21 years of age at the time of application are entitled to consideration for entry as mature-age students. For entry into undergraduate and postgraduate programs applicants must have at least three year’s work experience at a supervisory/management level as deemed relevant by the Dean of Le Cordon Bleu Australia or nominee.
• Applicants with recent secondary education:
  Applicants will be required to have successfully completed an Australian Year 11 (for VET programs) or Year 12 program (for undergraduate programs) or recognised foundation program. No ATAR is required. There is no expiry date on completion of these qualifications.

Notes:

• “<5” – the number of students is less than 5
• N/A – Students not accepted in this category
• N/P – Not Published: the number is hidden to prevent calculation of numbers in cells with less than 5 students

We welcome the diversity of nationalities and view it as an opportunity for students to immerse themselves in different cultures in preparation for their career in a culturally diverse industry of hospitality.

Successful graduates will gain a Bachelor of Business (International Restaurant Management) along with 12 months of work experience.

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.

You can apply for Academic 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 this. If you would like to apply for this, please visit here for more information.

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.

This programme is available at Le Cordon Bleu Sydney.

The programme at Le Cordon Bleu Sydney is delivered in association with TAFE NSW, Ryde Campus.