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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.


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.


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


    AU$10,230 for Australian students OR AU$11,063 for International students.

    Sorry. The information is not available at the moment.
  • 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.

  • 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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