This course prepares students for a successful career in the field of International Hotel Management. The course will normally take around 3 years to complete, and subjects include: strategic thinking, critical analysis of management styles and pragmatic business situations. As stated previously, hotel managers deal with many different situations that are intricate in detail. A fast moving atmosphere, such as in hotels, will only get tougher if you lack the knowledge and critical thinking skills to resolve issues that occur on a daily basis.
The Le Cordon Bleu's program offers a multiplicity of benefits, in particular, knowledge that comes from work-based learning. This hands-on approach gives students a better feel for how the industry is designed and how best situations can be handled. Students will also receive comprehensive tutorials and lectures that support the foundation of the hospitality industry. Be assured, Le Cordon Bleu stands out from other institutions in that it provides assistance through its professional career service teams. Thus, you'll always have personnel guidance available.
As a manager, you need to know and understand the ‘ins and outs of the business and the program is structured in 6-month cycles with intakes twice a year—in January and July. Each cycle of education teaches you important aspects of the business, including:
Clearly, hotel management is a field that requires extensive business knowledge, especially as it applies to hotels and the many situations that arise on a daily basis. The program's structure, which comprises 6-month cycles, helps strengthen academic learning through practical application to make everything that is learned easy to understand. Le Cordon Bleu gives you the fundamentals first, with the remainder of the curriculum falling naturally into place.
After completing the program, you'll have the capability and capacity to accept jobs in the diversity of fields mentioned previously and work your way up the ranks to, potentially, positions ranging from Director of Human Resources and Director of Rooms, through to General Manager. If you want a great-paying career in management, Le Cordon Bleu offers a comprehensive curriculum up there among the best in the world.
The scholarships are available for both domestic and international students wishing to commence their studies in January 2017.
Scholarship: Tuition fee (only) reduction valued at AUD$30,000 dispersed over three years.
Two scholarships awarded for Bachelor of Business (International Hotel Management).
Studying at Le Cordon Bleu gives you a broad view of hospitality in general. You're not just focused specifically on hotel (management), but you learn about how to run a restaurant, all the way through to functions and events.
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.
Le Cordon Bleu is a worldwide name. My course gave me the opportunity to learn what it means to really manage hospitality establishments.
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.
I know the outstanding service training students receive at Le Cordon Bleu.
The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
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