Running a restaurant is no easy task despite the glamour associated with it. You need to know what's going on around you at all times. Many present-day dining establishments use innovative technology and equipment on a daily basis, so the right training is important to if you're considering entering this field. This is the 21st century and if you don't evolve with the times, you'll certainly get left behind. Fortunately for those individuals who are interested in pursuing a restaurant management position in one or more of the world’s best and most prestigious dining establishments, there is a place to get the very best training.
Le Cordon Bleu has dominated the world in gastronomy and fine dining since the late 1800s. Today, its stretch reaches into more than 20 countries. With in excess of 20,000 students at 35 institutions worldwide, Le Cordon Bleu has evolved into the largest network of hospitality and culinary schools on the planet. The management field in this area is wide open and steadily growing to meet public demand. This article is written to give those who are interested in restaurants a better idea of the education and careers that are available.
Intakes: January & July.
Duration: The Bachelor of Business degrees are three-year programmes. The course comprises four stages of six-month semesters each and the final stage is taken over 12 months (2 semesters). Each semester is normally 20 to 22 weeks of scheduled classes.
Stages 2 and 4 are taken up with Professional Experience to allow students to develop and apply principles and practices through work industry learning.
Tuition fees: AU$78,789
English proficiency: 6.0 Academic IELTS with no band score below 5.5.
Entry requirements: Satisfactory completion of Australian Year 12 or equivalent interstate/overseas secondary education is required. Applicants must be 18 years of age when the course commences.
All direct entry Stage 3 students must undertake the Le Cordon Bleu Bridging Course, a one-week programme offered immediately before each semester.