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CRICOS Code: 072295F

Challenge yourself to become a creative leader in the fast-paced world of restaurant management. Enhance your people skills by discovering the transformative power of hospitality in business and develop your potential to communicate effectively, grow customer relationships, raise productivity and achieve long-term success in a restaurant enterprise.

The Bachelor of Business (International Restaurant 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

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$82,073 for international students. AU$78,916 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
    • This unit will introduce students to food and beverage operations in an international hospitality context with an emphasis on cost control.
    • 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
    • Food and Beverage Cost Control
    • 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.
    • Stage 1 Industry Workshop
    • The purpose of this unit is to provide a pre-placement opportunity for students to engage with industry professionals in a variety of industry settings to gain insights into innovative business operations, management styles and applications.
    • 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

    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
    • Hospitality Financial Management
    • Human Resource Management
    • Human Resource Management
    • The Hospitality Experience
    • The Hospitality Experience
    • Restaurant Concepts
    • Restaurant Concepts
    • Food Quality Management
    • Food Quality Management
    • Culinary Practice
    • Culinary Practice

    STAGE 4: WORK INTEGRATED LEARNING 201 (6 MONTHS)
    SUBJECTS

    • Professional Experience 2 (Theory)
    • Professional Experience 2

    STAGE 5: ON CAMPUS (12 MONTHS)
    SUBJECTS

    • Advanced Marketing
    • Advanced Marketing
    • Leadership and Management in Action
    • Leadership and Management in Action
    • Hospitality Business Law
    • Hospitality Business Law
    • Entrepreneurship and Business Management
    • Entrepreneurship and Business Management
    • Strategic Management
    • Strategic Management
    • Quality Service Management
    • Quality Service Management
    • Decision Making For Managers
    • Decision Making For Managers
    • Food and Wine Philosophy
    • Food and Wine Philosophy

    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 restaurant management 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 Restaurant 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 6 16.6%
    (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)
    26 72.2%
    (D) Work and life experience (admitted on the basis of previous achievement other than the above) 0 0%
    International Students 33 91.6%
    All Students 36 100%
  • What Qualification will I gain?

    Successful graduates will gain a Bachelor of Business (International Restaurant 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 78,915.00
    Jul 10, 2019 - Jun 30, 2022 (Standard, in English)
    AUD 78,915.00

Testimonials

  • 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
  • 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
  • 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 hospitlaity programmes

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

Other Programmes & Courses

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Bachelor of Business (International Hotel Management)
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Advanced Diploma of Hospitality (Commercial Cookery)
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CRICOS Provider Number: 02380M
RTO ID number: 4959

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