Bachelor of Business
(International Restaurant Management)

View Bachelor of Business (International Restaurant Management) Course Rules

*Study plan subject to changes

YEAR 1:
SUBJECTS

• Kitchen Operations Management (Double Unit)
The purpose of this unit is for students to be able to interpret the daily activities and operations of a commercial kitchen; and acquire basic culinary skills and techniques in the French classical tradition.

• Communication
To develop effective communication skills as an independent learner and reflective practitioner.

• Wine Fundamentals
To provide students with a holistic understanding of wine, from grape growing and production to wine tasting, in the context of food and beverage service.

• Food and Beverage Service (Double Unit)
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 Practice
The purpose of this unit is to introduce accounting concepts and skills to enable students to interpret financial reports and apply budgeting processes.

• Foundation Theory and Practice
  
The aim of this unit is to prepare students for their industry placements and work-integrated learning units, with a focus on workplace expectations and potential issues and opportunities that may arise in industry settings.

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

YEAR 2:
SUBJECTS

• 13-week WIL Placement

• 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.

• 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 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.

• The Hospitality Experience
The purpose of this unit is to reflect on the concept of hospitality, considering historical and cultual 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.

• Culinary Practice (Double Unit)
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.

• Food and Beverage Cost Control
This unit will introduce students to food and beverage operations in an international hospitality context with an emphasis on cost control.

• 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.

YEAR 3:
SUBJECTS

• 13-week WIL Placement

• 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 adaptive 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 the 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.

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.

Admission criteria:

• Applications with higher education study:
  Applications with previous higher education study will be eligible for entry into Le Cordon Bleu’s VET and/or higher education programs. Academic Credit will be assessed upon application and approved Academic Credit will be detailed in the Letter of Offer. Successful completion of an approved undergraduate degree will be required for entry into our postgraduate programs.
• Applicants with vocational education and training (VET study):
  Applications with recognised VET studies will be eligible for entry into Le Cordon Bleu’s VET and undergraduate programs. Academic Credit will be assessed upon application and approved Academic Credit will be detailed in the Letter of Offer.
• Applicants with work and life experience:
  Applicants who are over 21 years of age at the time of application are entitled to consideration for entry as mature-age students. For entry into undergraduate and postgraduate programs applicants must have at least three year’s work experience at a supervisory/management level as deemed relevant by the Dean of Le Cordon Bleu Australia or nominee.
• Applicants with recent secondary education:
  Applicants will be required to have successfully completed an Australian Year 11 (for VET programs) or Year 12 program (for undergraduate programs) or recognised foundation program. No ATAR is required. There is no expiry date on completion of these qualifications.

Notes:

• “<5” – the number of students is less than 5
• N/A – Students not accepted in this category
• N/P – Not Published: the number is hidden to prevent calculation of numbers in cells with less than 5 students

Successful graduates will gain a Bachelor of Business (International Restaurant Management)

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.

You can apply for Academic 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 this. If you would like to apply for this, please visit here for more information.

This programme is available at Le Cordon Bleu Adelaide or Le Cordon Bleu Sydney.

The programme at Le Cordon Bleu Adelaide is delivered in association with TAFE SA Regency International Centre for Hospitality, Leisure and Food Studies.

The programme at Le Cordon Bleu Sydney is delivered in association with TAFE NSW, Ryde Campus.

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.