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.
Delivery Mode: 100% online with a blend of instructor-led and self-study modules
Intakes: October
Tuition Fees: AU$2600 + one-off application fee AU$250 (application fee includes enrolment into HE program)
Study load: 10 weeks (approx. 106 hours)
Entry Requirements: This program is only available to students who intend on applying for one of our Higher Education programs in Melbourne or Sydney.*
Over three, 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.
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.
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.
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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