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CRICOS Code: 075350B

Challenge yourself to become a creative leader in a dynamic industry. Enhance your people skills by discovering the transformative power of hospitality in business. Develop your potential to communicate effectively, grow customer relationships, raise hotel productivity and achieve long-term success.

The Bachelor of Business (International Hotel Management) is delivered through a combination of lectures and tutorials conducted at the Northern Sydney Institute, Ryde College, 250 Blaxland Road, Ryde, NEW SOUTH WALES.

Intakes: January & July.

Key Information

CRICOS Code: 075350B

Duration: The Bachelor of Business degrees are three-year programmes. The course is comprised of 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.
Study period: Full-time
Tuition fees: AU$80,351 for international students. AU$77,260 for Australian students.
Age: 18.
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.

Programme Details

  • Course Structure

    STAGE 1: ON-CAMPUS (6 MONTHS)
    SUBJECTS

      • Kitchen Operations Management
      • The purpose of this subject is to develop in students a basic understanding of commercial kitchen management and core culinary skills, both grounded in principles of sustainable practice.
      • Food and Beverage Service
      • The purpose of this unit is to develop in students an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry.
      • Communication
      • To develop effective communication skills as an independent learner and reflective practitioner.
      • Wine Fundamentals
      • To provide students with a holistic understanding of wine: its material qualities, service and cultural importance; and the knowledge that will underpin a student’s professionalism in all aspects of wine provision, quality control and service in the context of the contemporary dining experience.
      • Food and Beverage Cost Control
      • The purpose of this unit is to develop in students an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry.
      • Accounting Principles and Practices
      • The purpose of this unit is to introduce accounting concepts and skills to enable students to interpret financial reports and apply budgeting processes.
      • Housekeeping
      • The purpose of this unit is to provide the practical skills and knowledge required to be able to function effectively within a housekeeping department.
      • Management Concepts
      • The purpose of this unit is to introduce and contextualise management concepts and theories using practical examples drawn from hospitality sectors.

     

    STAGE 2: WORK INTEGRATED LEARNING 101 (6 MONTHS)
    SUBJECTS

    • Professional Experience 1 (Theory)
    • Professional Experience 1 (Practical)

    STAGE 3: ON CAMPUS (6 MONTHS)
    SUBJECTS

      • Introduction To Marketing
      • The purpose of this unit is to relate socially responsible approaches to customer-centred marketing operations within the international hospitality industry.
      • Hospitality Financial Management
      • The purpose of this unit is to provide students with the opportunity to develop their understanding of financial management techniques relating to the international hospitality industry.
      • Human Resource Management
      • The purpose of this unit is to introduce students to the key principles, concepts, knowledge and skills required to manage human resources within a hospitality context.
      • The Hospitality Experience
      • The purpose of this unit is to provide students with the opportunity to develop their understanding of financial management techniques relating to the international hospitality industry.

     

      • International Hotels and Events
      • The purpose of this unit is to provide an overview of the international hotel sector, the role of hotel departments, including their interrelationships; event management; and various types and uses of hotel business information systems.
      • Rooms Division Management
      • The purpose of this unit is to build student skills in analysing the operations and procedures involved in managing the guest services and rooms division operations of international hotels.
      • Management Information Systems
      • To provide students with relevant knowledge of contemporary hospitality management information systems that will enhance skills acquisition and applications in the workplace.

     

    STAGE 4: WORK INTEGRATED 201 (6 MONTHS)
    SUBJECTS

    • Professional Experience 2 (Theory)
    • Professional Experience 2 (Practical)

    STAGE 5: ON CAMPUS (12 MONTHS)
    SUBJECTS

      • Advanced Marketing
      • The purpose of this unit is to explore strategic marketing within an international context.
      • Leadership and Management in Action
      • To enable students to be flexible and adaptable in their management style according to the needs of staff, the situation at hand and the needs of the manager. Students develop a deep understanding of dominant behavioural preferences when working with people and will learn how to extend the range of behaviours adopted with people according to their needs and the needs presented by various organisational environments.
      • Hospitality Business Law
      • The purpose of this unit is to provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations which involve legal issues.
      • Entrepreneurship and Business Management
      • To enable students to be flexible and adaptable in their management style according to the needs of staff, the situation at hand and the needs of the manager. Students develop a deep understanding of dominant behavioural preferences when working with people and will learn how to extend the range of behaviours adopted with people according to their needs and the needs presented by various organisational environments.
      • Strategic Management
      • The purpose of this unit is to research and evaluate contemporary approaches to strategic management in international hospitality businesses, including related aspects of risk management.
      • Quality Service Management
      • The purpose of this unit is to develop in students an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage.
      • Decision Making For Managers
      • Decision Making For Managers
      • Strategies In Globalised Hospitality
      • Strategies In Globalised Hospitality

     

    PROFESSIONAL EXPERIENCE (2 x 6 MONTHS)
    Professional Experience enables you to apply the skills and techniques learned on-campus during your course of study in a real hospitality business. With assistance from Le Cordon Bleu’s Career Services team, these work-based learning experiences will become the foundation for an exciting career in the hospitality industry.

  • Who is the Programme For?

    Applicants who wish to forge a career in the international hotel and hospitality market are encouraged to consider this degree program. Applicants will learn to master the fundamentals of hospitality as well as strategic management principles.

    Student Profile

    Bachelor of Business (International Hotel Management)

      2018 Intake
    Applicant Background Number of Students
    Percentage of All Students
    (A) Past higher education study (include a bridging or enabling course) <5 <5
    (B) Past vocational education and training (VET) study 11 14%
    (C) Recent secondary education:  
    • Admitted solely on the basis of a ATAR (regardless of whether this includes the impact of adjustment factors such a equity or subject bonus points)
    N/A N/A
    • Admitted where both ATAR and additional criteria were considered (eg. portfolio, audition, extra test, early offer conditional on minimum ATAR)
    N/A N/A
    • Admitted on the basis of other criteria only and ATAR was not a factor (eg. special consideration, audition alone, schools recommendation scheme with no minimum ATAR requirement)
    62 80%
    (D) Work and life experience (admitted on the basis of previous achievement other than the above) 0 0%
    International Students 74 95%
    All Students 78 100%
  • What Qualification will I gain?

    Successful graduates will gain a Bachelor of Business (International Hotel Management)

  • Assessment

    Assessment methods vary and include a combination of examinations, tests, essays, reflective journals, reports, projects, and other written assignments, oral presentations, classroom discussions and activities.

  • Course Credit

    You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

  • Campus Location

    Northern Sydney Institute, Ryde College, 250 Blaxland Road, Ryde, NEW SOUTH WALES

  • Fee-Help for Australian students

    Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.

  • Career Paths
    Rostering Supervisor, Human Resources Coordinator, Recruitment Manager, Training Manager, Human Resources Manager, Director of Human Resources, Resort Management, General Manager.
  • Term Dates & Apply

    To apply for a Bachelor of Business (International Hotel Management) applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

    Term Dates & Prices

    Select a date
    2019
    Jan 9, 2019 - Dec 31, 2021 ( Standard , in English )
    AUD 77,260.00
    Jul 10, 2019 - Jun 30, 2022 ( Standard , in English )
    AUD 77,260.00

Testimonials

  • Shawn-Yeo-160x160
    Le Cordon Bleu is a worldwide name. My course gave me the opportunity to learn what it means to really manage hospitality establishments.
    Shawn Yeo - Bachelor of Business (International Restaurant Management) Alumnus
  • Ian-Zeng-160x160
    I know the outstanding service training students receive at Le Cordon Bleu.
    Ian Zeng - Bachelor of Business (Hotel & Resort Management) Alumnus
  • James-Spinkston-160x160
    I’ve been lucky to travel quite a lot and that has made me want to offer those experiences to others, share that dream.
    James Spinkston - Bachelor of Business (International Hotel Management) Class of 2015
  • Hsin-Cheng-(Amber)-160x160
    The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
    Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and Catering Management) & Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumnus

Scholarships

If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

Le Cordon Bleu Australia offers an exciting annual scholarship programme to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study our culinary arts and hospitality programmes.

Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

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CRICOS Provider Number: 02380M
RTO ID number: 4959

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