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Study With Us No Matter Where In The World You Are

Are you ready to kickstart your career in hospitality but not sure where to start? Take our 10-week online Ready to Work program that will arm you with all the skills and knowledge needed to help you gain employment in Australia. This non-accredited course is your pre-study ticket to successful career prospects, before you even begin your higher education studies with us.

Program Structure

Ready to Work Program Structure

What Will You Learn?

Over four, jam-packed modules, you will learn everything from interview skills to sharpening your CV, plus complete the training required to obtain your RSA (Responsible Service of Alcohol) – an Australian requirement if you are looking to work in bars or hotels.

Taught by industry experts, this course will help you gain an understanding of what makes the Australian job market unique, and the challenges and opportunities you may encounter when trying to find that perfect position.

What Will You Gain?

By the end of the program, you will have key competencies and a sound knowledge of areas such as Australian workplace culture, networking, communication skills, professional etiquette and personal branding.

What’s more, you will be able to complete an instructor-led online module exclusive to Le Cordon Bleu Australia – Principles of Gastronomy – ensuring you are well equipped and ready to hit the ground running in this exciting industry. Enrol before 8 April 2024 and get a second online module at no additional cost – Entrepreneurship in Food Business – which you can explore in self-study mode.

The Ready to Work program makes it easy and convenient for you to enrol and work through the course from the comfort of your own home. By the time you’re ready to start your studies with us, you will be better prepared to transition smoothly into your educational experience in Australia.

LCB Online Modules

Principles of Gastronomy

This module enriches you with the knowledge and skills on sustainable production and consumption of food in the modern world.  This includes presenting creative and innovative solutions to current and future problems regarding food production, distribution and consumption. Weekly topics include Food and Culture, Gastronomy as Social Practice, Drinks and Drinking Through Time, and Eating and Sharing Food.

Entrepreneurship in Food Business

This course aims to develop those who wish to be more effective in their role as a social, economic and technological change agent. On completion of this module, you will be able to understand, support, finance or facilitate the creation and growth of new food ventures built on innovative ideas which significantly change the status quo. Weekly topics include History of Entrepreneurship, Forms of Entrepreneurship, The Entrepreneurial Mind, Innovations and Drivers and Emerging Trends.

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