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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 programme is delivered in association with TAFE NSW, Ryde Campus.

Intakes: January & July.

Key Information

CRICOS Code: 072295F

Duration: The Bachelor of Business degrees are three-year courses delivered in 5 stages: 1 and 3 comprise 6 months each of study (20 to 22 weeks of scheduled classes). Stages 2 and 4 (total: 1 year) comprise Work Integrated Learning, during which students develop and apply principles and practices while employed in the hospitality industry. Stage 5 is on-campus and delivered over the whole final year.
Study load: Full-time
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
    • 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.
    • 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)
    SUBJECT

    • WIL 101

    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 reflect on the concept of hospitality, considering historical and cultural perspectives and the idea of hospitality as an experience.
    • Restaurant Concepts
    • The purpose of this unit is to research and apply concepts in the planning and design of restaurants.
    • Food Quality Management
    • The purpose of this unit is to develop students' skills and knowledge to ensure safe commercial kitchen food handling, preparation and storage, consistent with HACCP.
    • Culinary Practice
    • The purpose of this unit is to build on the introductory skills and knowledge that students gained in Kitchen Operations Management by developing intermediate and advanced culinary and management skills and knowledge.

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

      • WIL 201

      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
      • The purpose of this unit is to enable students to be flexible and adaptable in their leadership style according to the needs of employees, the business and the situation at hand.
      • 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 that involve legal issues.
      • Entrepreneurship and Business Management
      • To develop a sound understanding of entrepreneurship and the entrepreneurial process and to provide students with the opportunity to conceptualise and plan the development of either a hotel, restaurant, food, wine, tourism, hospitality or event related business from an entrepreneurial perspective.
      • Strategic Management
      • To provide students with the opportunity to research and evaluate contemporary approaches to strategic management and their application to international hospitality businesses.
      • 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
      • The purpose of this unit is to apply knowledge and decision-making skills in various simulated (virtual and role-play) business management scenarios.
      • Food and Wine Philosophy
      • The purpose of this unit is to synthesise all design and planning aspects of a bespoke dining experience. Based on group work the unit covers menu and recipe design, costing and service, using an applied gastronomic approach.
      • 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)

          Semester 1 2019
        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 5 19%
        (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)
        22 81%
        (D) Work and life experience (admitted on the basis of previous achievement other than the above) 0 0%
        International Students 22 81%
        All Students 27 100%
      • 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.

      • Potential 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 Restaurant Management) applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

        Holiday breaks are scheduled for a period of time of 1 to 6 weeks starting at the conclusion of each Study Period.

        Term Dates & Prices

        Select a date
        2020
        Jan 15, 2020 - Dec 31, 2022 ( Standard , in English )
        AUD 78,916.00
        Jul 8, 2020 - Jun 30, 2023 ( Standard , in English )
        AUD 78,916.00

      Testimonials

      • iain-codona-testimonial
        As an alumni it’s really good to know you have these great connections all over the world, it’s a massive community. Everywhere you go you find these great people in the industry who are also from Le Cordon Bleu.
        Iain Codona - Bachelor of Business International Restaurant Management Alumnus
      • pankaj-kukreja-testimonial-IHM-IRM
        The practical side of the degree got me the job as a hospitality manager and the business theory helped me launch my online business.
        Pankaj Kukreja - Bachelor of International Hotel and Restaurant Management
      • 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

      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

      Sydney
      Bachelor of Business (International Hotel Management)
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      Le Cordon Bleu Master of Gastronomic Tourism
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      Advanced Diploma of Hospitality (Commercial Cookery)
      Find out more

      CRICOS Provider Number: 02380M
      RTO ID number: 4959

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