Hotel, Restaurant & Culinary Management Programs

Sydney

Le Cordon Bleu SYDNEY

From managing a hotel or restaurant, to running your own business, our hospitality management programmes will teach you all about business and leadership, and give you the real-world skills to succeed. With an internationally recognised Le Cordon Bleu qualification you will be industry-ready and globally connected with endless career potential.

The Hospitality and Culinary Arts programmes are delivered in association with TAFE NSW, Ryde Campus.

BACHELOR OF BUSINESS

LE CORDON BLEU Sydney

Duration: 3 years
Study Load: Full time. Part-time available for domestic students
Intakes: January, May & August
Potential Career Paths: Business Consultant, Business Owner, Project Manager, Business Strategist, General Manager, Business Development Manager, Risk Manager, Business Advisor, Operations Manager

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BACHELOR OF BUSINESS ADMINISTRATION

LE CORDON BLEU sydney

Duration: 3 years
Study Load: Full time. Part-time available for domestic students
Intakes: January, May & August
Potential Career Paths: Business Owner, Business Consultant, Business Strategist, Business Development Manager, Business Analyst, Project Manager, Business and Workplace Advisor.

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BACHELOR OF BUSINESS
(INTERNATIONAL HOTEL MANAGEMENT)

LE CORDON BLEU SYDNEY

Duration: 3 years
Study Load: Full time. Part-time available for domestic students
Intakes: January, May & August
Potential Career Paths: Sales and Marketing Manager, Revenue Manager, Rooms Division Manager, Human Resources Management, Recruitment Manager, Training Manager, Resort Management, General Manager, Food and Beverage Management, Convention and Event Management.

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BACHELOR OF BUSINESS
(INTERNATIONAL RESTAURANT MANAGEMENT)

LE CORDON BLEU SYDNEY

Duration: 3 years
Study Load: Full time. Part-time available for domestic students
Intakes: January, May & August
Potential Career Paths: Sommelier, Restaurant Manager, Catering Manager, Event Management, Cafe/Restaurant Owner, Resort Management, General Manager or Food and Beverage Manager.

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DIPLÔME AVANCÉ DE GESTION CULINAIRE - CUISINE

SIT60322 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT | SYDNEY

Duration: 27 months
Study Load: Full time
Intakes: January, April, July & September
Potential Career Paths: Executive Chef, Restaurateur Owner, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager, Food Entrepreneur.

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DIPLÔME AVANCÉ DE GESTION CULINAIRE - PÂTISSERIE

SIT60322 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT | SYDNEY

Duration: 27 months
Study Load: Full time
Intakes: January, April, July & September
Potential Career Paths: Patissier, Pastry Chef, Patisserie Café Owner, Patisserie Manager, Specialist Chocolate Manufacturer, Pastry Chef & Chocolatier.

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Testimonials

The Le Cordon Bleu business degree is industry-specific which is why I chose it, after looking at the subjects my parents felt the practicality of the subjects would really benefit my future career.

Christine Rentis - Bachelor of Business (International Hotel Management)
Studying at Le Cordon Bleu gives you a broad view of hospitality in general. You're not just focused specifically on hotel (management), but you learn about how to run a restaurant, all the way through to functions and events.

James Spinkston - Bachelor of Business (International Hotel Management)
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
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
Le Cordon Bleu has the best lecturers, the best facilities and the industry connections are the best of all! It’s all about who you know.

Gunawan - Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality) Alumnus
If someone had told me that eight years after graduating I would have worked in six or seven hotels, with each position different and better than the previous, I would never have believed them.

Myles Carr - Bachelor of Business (International Hotel Management)
I chose Le Cordon Bleu for its reputation as a quality educator and leading culinary arts provider. The high standard of living in Australia was also a deciding factor.

Steve Tan - Bachelor of Business (International Hotel Management)
I feel privileged to be connected to people that have such a passion for food and gastronomy.

Lucas Nguyen - Bachelor of Business (International Hotel Management)
The attraction of Le Cordon Bleu is its strong ties to the culinary arts world. Studying at the campus in Melbourne had huge appeal, being the third most liveable city in the world.

Ronith Arlikatti Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
The entire curriculum at Le Cordon Bleu gave me such a solid foundation, not only in culinary techniques, but providing a high standard of hospitality management. It has taught me how to be outstanding in every single moment.

Sewoo Son - Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
My Le Cordon Bleu work placement was an invaluable opportunity to gain hands-on skills and knowledge, and to learn how to deal with pressure and time management.

Yong Voon - Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management)