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Study with us no matter where in the world you are.

Explore key management concepts and theories using hospitality case studies; discover the key principles to manage human resources in hospitality & human resource trends; learn about marketing planning, the marketing mix & integrated communication strategies; understand introductory accounting concepts, budgeting processes, the balance sheet & financial reports.

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Supported Online Learning

This program offers a range of live (synchronous) and recorded (asynchronous) activities in its delivery. Students will join live sessions and complete a range of activities each week on the learning platform, facilitated by a dedicated lecturer. If you are unable to attend, the live session is recorded for you to review in your own time. We highly recommend students join all scheduled live sessions, where possible, to maximise your learning experience.

All required resources, including textbooks, for selected units are provided within each class on the learning platform. Students also have access to a range of academic skills supporting resources, academic databases for research and are also invited to program-wide drop-in sessions and socials during the term.

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Potential Careers

Potential career paths and employment prospects include working in a variety of different positions in sales and marketing, revenue management, human resources, branding and marketing, small business management, venue management and restaurant management.

Certificate Details & How to Apply

  • Term Dates and How to Apply

    TUITION FEE:

    AU$12,078 for Australian students OR AU$6,039 with the 50% scholarship OR $6,917.40 with the 30% scholarship.

    AU$13,064 for International students OR AU$6,532 with the 50% scholarship OR $7,481.60 with the 30% scholarship.

     

    Term Dates & Prices

    Select a date
    2021
    Apr 12, 2021
    AUD 9,882.00
    Jul 5, 2021
    AUD 9,882.00
    Sep 27, 2021
    AUD 9,882.00
  • Course Structure (4 units)

    Course learning outcomes may be assessed via submission of a range of assessment tasks including problem-solving exercises, online tests and examinations, reports, research assignments and group projects.

    1. Accounting Principles and Practice:
    The purpose of this unit is to introduce accounting concepts and skills to enable students to interpret financial reports and apply budgeting processes.

    • The Basic Account Concepts
    • Accounts and the Accounting Equation
    • Double Entry Accounting
    • End of Period Adjustments
    • The Profit and Loss Statement
    • The Balance Sheet
    • Interpretation of Financial Statements
    • Budgeting and Cost Control

    2. Human Resources 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.

    • Human Resource Management: Strategic Overview
    • Human Resource Planning and Job Analysis
    • Recruitment: Effective Selection of Staff
    • Equal Employment Opportunity
    • Training and Development
    • Appraising and Improving Work Performance
    • Employee Reward Systems
    • Employment Law
    • Productivity, Quality of Work Life and 'The Bottom Line'
    • Human Resource Trends and the Future of Strategic Human Resources Management

    3. Management Concepts:
    The purpose of this unit is to introduce and contextualise management concepts and theories using practical examples drawn from hospitality sectors.

    • The Competing Values Approach to Management
    • Creating and Sustaining Commitment and Cohesion: The Human Relations Model
    • Establishing and Maintaining Stability and Continuity
    • Organisational Structure and Design
    • Improving Productivity and Increasing Profitability Rational Goal Model
    • Factors Shaping Organisations
    • The Open Systems Model - Promoting Change and Encouraging Adaptability
    • Integration and the Road to Mastery

    4. Introduction to Marketing:
    The purpose of this unit is to introduce students to socially responsible approaches to customer centred marketing operations within the international hospitality industry.

    • Introduction to Marketing in the Hospitality Industry
    • The Marketing Environment
    • Consumer Behaviour
    • Marketing Planning (Market Segmentation, Target Marketing)
    • The Marketing Mix (The Product and Service Lifecycle)
    • The Marketing Mix (Products and Pricing)
    • The Marketing Mix (Position and Promotion)
    • Integrated Marketing Communication Strategies
    • eCommerce and Digital Marketing
  • Accredited Qualification & Pathways

    At successful completion of an online higher education course you will receive an AQF accredited Le Cordon Bleu Australia certificate.

    Successful completion of an online certificate guarantees entry into all Le Cordon Bleu Australia Undergraduate and Postgraduate programs and may act as a pathway to awards offered by other Higher Education Providers.

  • Scholarships

    30% Scholarship:

    30% scholarships available for any course for January and April intakes. Students must enrol in at least one subject to be eligible. FEE-HELP is available with this offer.

     

  • FEE-HELP & Payment Options

    FEE-HELP: Available to domestic students. Check your eligibility for FEE-HELP here.

    FLEXIBLE PAYMENT OPTIONS AVAILABLE: Payment per unit available. To find out more, please speak to one of our friendly representatives.

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