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NEW online Graduate Certificate! Study with us no matter where in the world you are.

Learn the business research skills needed to acquire, process and analyse information to support business decision-making; explore the essentials of risk and contingency management including crisis planning & organisational measures; learn about service quality management & the service delivery process; understand hospitality project design & fundamental project management processes.


Supported Online Learning

The programme will be accessed via our online learning platform offering interactive and supported learning from Le Cordon Bleu Australia expert lecturers. Students will access eBooks, academic databases and video conferencing tools. 24/7 Access to learning materials.


Potential Careers

Potential career paths and employment prospects include working in a variety of different positions in general management, customer experience management, crisis response management, risk analysis and management, business development and project management.

Certificate Details & How to Apply

  • Term Dates and How to Apply


    AU$13,724 for Australian students OR AU$6,862 with the 50% scholarship.

    AU$15,854 for International students OR AU$7,927 with the 50% scholarship.

    Term Dates & Prices

    Select a date
    Jan 20, 2021
    AUD 6,862.00
    Apr 14, 2021
    AUD 6,862.00
    Jul 7, 2021
    AUD 6,862.00
    Sep 29, 2021
    AUD 6,862.00
  • Course Structure (4 Units)

    Course learning outcomes may be assessed via submission of a range of assessment tasks including problem-solving exercises, online tests and examinations, reports, research assignments and group projects.

    1. Research for Business Decision-Making:
    This unit aims to provide students with an understanding of the range of concepts and techniques associated with both qualitative and quantitative methods of research that assist business decision-making. Student will be introduced to evaluating appropriate methods of doing particular types of research and will apply some of these techniques in activities and projects. The major objective of this unit is to equip students to identify, discuss and formulate a business research problem, including the selection and application of appropriate research approaches and methods of inquiry, and to present their results in such a way as to add value to organisational planning and operations.

    2. Risk and Contingency Management:
    Risk Management of organisations is about minimising adversity and maximising the probability that business can continue to operate in periods of unavoidable adversity. This unit examines the definitions, contexts, and theoretical frameworks relating to crisis and risk management. Through conceptual and case material, students analyse key aspects of risk management such as foundation principles, the differences between strategic and tactical risk, and emerging issues in risk management. Students will conduct a risk and vulnerability analysis on an organisation, an industry sector, or tourism destination, and develop critical insights into emerging issues and concepts in crisis management.

    3. Service Quality Management:
    Service quality management is the process of managing the quality of services delivered to customers according to their expectations. It assesses how well a service has been given in order to identify problems and correct them to increase customer satisfaction. This unit examines how to strategically manage a service orientated organisation to ensure effective quality management and the delivery of service excellence. Participants will evaluate contemporary hospitality-related consumer behaviour and the implications for changing guest expectations in a global context. Students will analyse new consumer behaviour models, including the characteristics of internet consumers, and the internet’s role in shaping hotel guest expectations.

    4. Successful Hospitality Project Design:
    The aim of this unit is to provide a learning experience that will introduce the fundamental processes and structures for initiating and planning projects in the hotel and hospitality industry. Students will explore various aspects of designing a hospitality-related product or service, drawing on a broad spectrum of project management techniques, business planning skills and knowledge, strategic thinking principles and analytical skills. Students will learn the importance of situational understanding within a design and business context, with the emphasis on balancing functionality, budgetary constraints, quality and aesthetics. Students will create a simulated strategic project, including activities and resources scheduling, timeline and milestone indicators, financial budgeting and risk minimisation contingencies.

  • Accredited Qualification & Pathways

    At successful completion of an online higher education course you will receive an AQF accredited Le Cordon Bleu Australia certificate.

    Successful completion of an online Graduate Certificate may provide advanced standing into a range of Postgraduate programmes offered by Higher Education providers including Le Cordon Bleu’s Master of International Hospitality Management.

  • 50% Scholarships

    All applicants who take at least one unit of a Higher Education Certificate in 2020 will receive a 50% Le Cordon Bleu Higher Education Certificate Scholarship for the duration of their Certificate studies, even if they are completed the following year. You can complete your Certificate studies at your own pace, but be guaranteed a full Scholarship if you commence in 2020.

  • FEE-HELP & Payment Options

    FEE-HELP: Available to domestic students. Check your eligibility for FEE-HELP here.

    FLEXIBLE PAYMENT OPTIONS AVAILABLE: Payment per unit available. To find out more, please speak to one of our friendly representatives.

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