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New Online Undergraduate Certificate in Gastronomy! Study with us no matter where in the world you are.

Explore the fundamentals of gastronomic practice & the principles of organoleptic studies; discover food and wine philosophy & the vocabulary of food and wine tasting; learn about key features of the hospitality experience including customer relationship management; understand the history and nature of gastronomic tourism & how to market gastronomic products.


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Supported Online Learning

The programme will be accessed via our online learning platform offering interactive and supported learning from Le Cordon Bleu Australia expert lecturers. Students will access eBooks, academic databases and video conferencing tools. 24/7 Access to learning materials.

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Potential Careers

Potential career paths and employment prospects include working in a variety of different positions in food design and innovation, food media (e.g., documentary, films, food writer/critique/blogger), consultancy for hospitality projects or businesses, customer experience management, food retail and wholesale, branding and marketing, tourism business and business development.

Certificate Details & How to Apply

  • Term Dates and How to Apply

    TUITION FEE:

    AU$10,230 for Australian students OR AU$5,115 with the 50% scholarship.

    AU$11,062 for International students OR AU$5,531 with the 50% scholarship.

    Term Dates & Prices

    Select a date
    2021
    Jan 20, 2021
    AUD 5,115.00
    Apr 14, 2021
    AUD 5,115.00
    Jul 7, 2021
    AUD 5,115.00
    Sep 29, 2021
    AUD 5,115.00
  • 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. Fundamentals of Gastronomic Practice:

    • The History of Modern Gastronomy as a Field of Practice, Principles and Philosophy
    • Current Gastronomy, including Perspectives on Contemporary Food Trends
    • Introduction to Principles of Neurogastronomy: Flavour and the Five Senses (organoleptic studies)
    • Understanding Qualities of Food via Key Practices
    • Classifying Beverages, Wines and Foods
    • Introduction to Taste Terms
    • Communicating Perceptions of Taste in a Professional Setting

    2. Food and Wine Philosophy:

    • A Brief History of Gastronomy and the Restaurant 
    • Dominant Styles of Cuisine
    • The Contemporary Restaurant: Themes and Variations in Dining Experience
    • Taste and Smell: Physiology and Cultural Determinants
    • The Range and Scope of Food and Beverage Qualities
    • Tasting and Classifying Beverages, Wines, and Foods
    • Matching Foods and Beverages: Dishes into Meals
    • Changing Tastes 1: Varietal Wines in the Context of Global Cuisine
    • Changing Tastes 2: Organic and Free Range versus ‘The Supermarket’
    • The Vocabulary of Food and Wine Tasting
    • Food and Philosophy: ‘Gastrosophy’
    • The Vocabulary of Food and Wine: Menu Appreciation
    • Menu Construction: Expressing Gastronomic Themes and Styles and Creating a Balanced Menu
    • Designing, Planning and Costing a Meal Event

    3. The Hospitality Experience:

    • The Hospitality Concept: An Introduction
    • Hospitality in Context
    • The Experience Economy
    • Consuming Hospitality
    • Emotional Intelligence
    • Customer Relationship Management
    • Aesthetic Labour
    • Creating Hospitality Experiences in a Global Market
    • Creating the Hospitality Experience

    4. Gastronomic Tourism Experience:

    • Introduction to the Study of Food Tourism
    • Who are the Gastronomic Tourists?
    • Resourcing Gastronomic Tourism
    • Shaping Influences and Trends in Gastronomic Tourism
    • Motivations and Tastes of Food Tourists
    • Food and Wine Tourism Providers and Innovators
    • Marketing Gastronomic Products, Places and Experiences
    • Regulations, Policies and Planning for Food and Wine Tourism
    • Environmental, Cultural and Social Impacts of Gastronomic Tourism
    • The Future for Sustainable Gastronomic Tourism
  • 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 programmes and may act as a pathway to awards offered by other Higher Education Providers.

  • 50% Scholarships

    All applicants who take at least one unit of a Higher Education Certificate in 2020 will receive a 50% Le Cordon Bleu Higher Education Certificate Scholarship for the duration of their Certificate studies, even if they are completed the following year. You can complete your Certificate studies at your own pace, but be guaranteed a full Scholarship if you commence in 2020.

  • 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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