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Have you always dreamed of creating exceptional dining experiences, owning your own restaurant, or leading a world-class food and beverage operation? At Le Cordon Bleu Australia, we turn that passion into a profession. Our Bachelor of Business in International Restaurant Management is a transformative program designed for those who want to combine culinary excellence with business acumen.
This comprehensive degree provides you with the practical workplace skills and strategic knowledge required to excel in the global restaurant and hospitality sector. You will master key areas such as entrepreneurship, marketing, food and wine aesthetics, and restaurant operations, all while being guided by industry-connected academics in a professional learning environment. This isn't just a degree; it is your first step toward a career where creativity meets commerce, and where your passion for food becomes your life's work. With a full year of real industry experience built into the program, you will build confidence, strengthen your professional skills, and discover your unique strengths through hands-on learning in real workplaces.
Curious to see if this is your path? Request the full program brochure and start imagining your future as a business leader.
The Bachelor of Business (International Restaurant Management) is a comprehensive three-year degree that prepares students for a range of careers at management level in restaurant businesses, food and beverage consultancy, and food production and service. This qualification provides the skills and knowledge required to work as a restaurant manager, catering manager, or food and beverage consultant across Australia and around the world.
This is a very hands-on course which requires supervised placements and a desire to learn on the job. The program includes a full year of real industry experience, ensuring you graduate confident, capable, and industry-ready, equipped to pursue exciting careers in the global hospitality and restaurant sector.
Structured learning: Progress through a three-year program that builds foundational business knowledge in Year 1, deepens your culinary and operational expertise in Year 2, and culminates in strategic restaurant management skills in Year 3.
Hands-on training: Master restaurant management concepts through practical workshops, case studies, and theory sessions, with a strong emphasis on work-integrated learning.
Real-world experience: Apply your skills during two 6-month work placements, gaining invaluable industry experience and professional networks.
Industry-focused curriculum: Study specialised subjects including Food and Beverage Service, Cuisine, Wine Fundamentals, Culinary Practice, Restaurant Concepts, and Food and Wine Philosophy.
Nationally recognised: This qualification is accredited under the Australian Qualifications Framework and meets industry standards nationwide.
Le Cordon Bleu is a global leader in culinary and hospitality education, renowned for blending classical French techniques with modern business innovation. Our Bachelor of Business in International Restaurant Management combines time-honoured culinary principles with practical, industry-focused training to prepare you for a successful career in the global restaurant industry.
How you will learn.
The program is delivered over 3 years of full-time study, including 2 x 6-month work industry placements. Part-time options are available for domestic students.
You will study full-time, with a minimum of 20 hours per week on campus and self-paced learning.
You will progress through three distinct study years, each with a blend of core business subjects and specialised restaurant management units.
While the program is intensive, the structured progression allows you to build your skills and confidence step by step, with support from world-class academics throughout your journey.
Each year is broken down into practical and theory modules, including lectures, tutorials, workshops, and knowledge-based assessments.
Teaching staff guide your learning, run practical classes, and provide personalised feedback to help you refine your techniques.
Practical workshops and industry placements take place regularly, allowing you to apply what you have learned in a real business environment, with additional consultation time available to address any questions or challenges.
WHAT YOU'LL LEARN
Master food and beverage service operations: Develop an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry.
Acquire culinary skills in the French classical tradition: Learn to interpret the daily activities and operations of a commercial kitchen and acquire basic culinary skills and techniques in the French classical tradition.
Develop advanced culinary practice: Build on foundational culinary skills by developing intermediate and advanced culinary and management skills and knowledge.
Understand wine fundamentals: Gain a holistic understanding of wine, from grape growing and production to wine tasting, in the context of food and beverage service.
Research and apply restaurant concepts: Research and apply concepts in the planning and design of restaurants.
Develop hospitality financial management capabilities: Develop your understanding of financial and managerial accounting principles and their application to financial management decision-making within the hospitality industry.
Master human resource management: Introduce key principles, concepts, knowledge and skills required to manage human resources within a hospitality context.
Create bespoke dining experiences: Synthesise all gastronomy-related design and planning aspects for a bespoke dining experience set in a restaurant context.
Apply your learning in real hospitality environments: Complete multiple supervised work-integrated learning placements, building on your skills and enabling you to integrate and demonstrate achievement of course learning outcomes.
Every skill you learn is designed to build your confidence and prepare you for the fast-paced world of international restaurant management. Book a campus tour today and experience our teaching facilities for yourself.
Intakes: January, May & August
CRICOS Code: 072295F
Tuition Fees (full degree): AU$61,320 for Australian students. AU$69,860 for International students
Duration: 3 years OR optional accelerated 2.3 years (including 2 x 6-month work industry placements)
Study Load: Full-time. Part-time available for domestic students
Location: Sydney
Age: Must be 18 years of age when the program commences
English Proficiency: 6.0 Academic IELTS with no band score below 5.5
Academic Requirements: Successful completion of Australian Year 12 with ATAR 60 OR equivalent interstate/overseas education is required.
Do you have a passion for food and hospitality and a drive to lead? This course is designed for people like you. Whether you want to become a Restaurant Manager, Catering Manager, Event Manager, Cafe or Restaurant Owner, Resort Manager, General Manager, Food and Beverage Manager, or Sommelier, this qualification gives you the foundation to make it happen.
You will gain the practical skills and industry knowledge needed to lead a team, create memorable dining experiences, and build a successful career in the global restaurant industry. If you are ready to become a confident, capable, and industry-ready graduate with highly transferable business skills, this is where your journey begins.
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
Restaurant Manager
Catering Manager
Event Manager
Cafe or Restaurant Owner
Resort Manager
General Manager
Food and Beverage Manager
Sommelier
To apply for a Bachelor of Business (International Restaurant Management) applicants must complete the application process, providing certified academic transcripts and other relevant documentation.
Holiday breaks are scheduled for a period of time of 1 to 6 weeks starting at the conclusion of each Study Period.
For more detailed information on how to apply for this program please click here.
View Bachelor of Business (International Restaurant Management) Course Rules
*Study plan subject to changes
YEAR 1:
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YEAR 2:
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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:
| 2025 | ||
|---|---|---|
| Applicant Background | Number of Students | Percentage of All Students |
| (A) Past higher education study (include a bridging or enabling course) | N/A | N/A |
| (B) Past vocational education and training (VET) study | <5 | <5 |
| (C) Recent secondary education: | ||
|
N/A | N/A |
|
N/A | N/A |
|
5 | 100% |
| N/A | N/A | N/A |
| International Students | 5 | 100% |
| All Students | 5 | 100% |
Notes:
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.
Sydney is Australia’s largest city with a population of nearly 5 million. There is always something to do in Sydney, whatever your passion.
You can enjoy the sun and surf at wonderful beaches, attend world class sporting events and cultural festivals, visit galleries, museums and historic landmarks or enjoy beautiful food and wine at one of the city’s thousands of cafés, restaurants or bars.
TAFE NSW, Ryde is the venue for our Le Cordon Bleu Sydney Culinary Institute. Located in the leafy suburb of North Ryde, 17 kms north of the Sydney CBD, our specialist tourism and hospitality facility is one of the largest in the Asia-Pacific region. The Institute has proudly been offering Le Cordon Bleu programmes since 1996.
As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts and have the opportunity to talk directly to Le Cordon Bleu representatives.
You can book a campus tour either individually, as a small group, or for your whole school class.
Duration: Approximately 1 hour
Fees: Free
As an alumni it’s really good to know you have these great connections all over the world, it’s a massive community. Everywhere you go you find these great people in the industry who are also from Le Cordon Bleu.
The practical side of the degree got me the job as a hospitality manager and the business theory helped me launch my online business.
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