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Le Cordon Bleu Graduate Certificate in Gastronomic Tourism

Graduate Certificate

Course snapshot

Domestic snapshot

  • Start Date

  • Duration

    0.5 years full-time; 1 year part-time
    Only available two units per session or as single unit study (one unit per session). Duration varies depending on unit availabilities, previous study or work experience.

  • Location

  • Course abbreviation

    LCBGradCertGastTour

  • Course code

    1007267

  • Credit points

    48

  • Equivalent units

    4

  • Indicative Fee


Overview

Le Cordon Bleu

The Le Cordon Bleu Graduate Certificate in Gastronomic Tourism has been developed by Southern Cross University and Le Cordon Bleu, a leading international provider of culinary, hospitality management and gastronomy education. This course provides an introduction to the study of Gastronomic Tourism by developing students’ understanding of the relationship between gastronomy and tourism on a global scale.

This is a pathway award to the Graduate Diploma and Master of Gastronomic Tourism.

Graduate AttributeCourse Learning Outcome
Intellectual rigour

Make informed decisions and demonstrate an understanding of theoretical concepts in relation to a range of contexts

Make informed decisions and demonstrate an understanding of theoretical concepts in relation to a range of contexts

Investigate, critically analyse, synthesise complex knowledge in the field of gastronomic tourism

Investigate, critically analyse, synthesise complex knowledge in the field of gastronomic tourism

Review and interpret theoretical propositions, methodologies, conclusions and professional decisions

Review and interpret theoretical propositions, methodologies, conclusions and professional decisions

Creativity

Apply creative, strategic and critical thinking to specialist problem-solving and be adaptive to new circumstances

Apply creative, strategic and critical thinking to specialist problem-solving and be adaptive to new circumstances

Generate and evaluate complex ideas and concepts at a practical level

Generate and evaluate complex ideas and concepts at a practical level

Ethical practice

Demonstrate substantial knowledge and understanding of ethical standards and professionalism

Demonstrate substantial knowledge and understanding of ethical standards and professionalism

Evaluate issues with reference to professional ethical framework/s and sustainable practices

Evaluate issues with reference to professional ethical framework/s and sustainable practices

Act with integrity, responsibility and adaptability in professional practice

Act with integrity, responsibility and adaptability in professional practice

Knowledge of a discipline

Contextualise substantial knowledge of recent developments in gastronomic tourism within local and international contexts

Contextualise substantial knowledge of recent developments in gastronomic tourism within local and international contexts

Demonstrate and apply specialised theoretical knowledge and professional skills

Demonstrate and apply specialised theoretical knowledge and professional skills

Lifelong learning

Utilize independent specialist learning skills, reflective practice, and a high level of information literacy skills for lifelong learning

Utilize independent specialist learning skills, reflective practice, and a high level of information literacy skills for lifelong learning

Demonstrate specialist judgement in planning and decision making

Demonstrate specialist judgement in planning and decision making

Evaluate, analyse and theorise about developments that contribute to professional practice or scholarship

Evaluate, analyse and theorise about developments that contribute to professional practice or scholarship

Communication and social skills

Transmit complex ideas clearly, coherently and effectively

Transmit complex ideas clearly, coherently and effectively

Be self-aware and empathetic in professional practice

Be self-aware and empathetic in professional practice

Demonstrate an understanding of team dynamics and reflect on ability to be an effective member of a team and/or community of practice

Demonstrate an understanding of team dynamics and reflect on ability to be an effective member of a team and/or community of practice

Cultural competence

Practice sensitivity and respect for cultural diversity and the relationship between people, in a range of professional and community contexts

Practice sensitivity and respect for cultural diversity and the relationship between people, in a range of professional and community contexts

Review and analyse cultural, environmental and economic impacts of gastronomic tourism

Review and analyse cultural, environmental and economic impacts of gastronomic tourism

Topics covered in the Graduate Certificate provide students with a foundational understanding of the study of gastronomic tourism and food related issues relating to ethics, politics, economics, sustainability and social responsibility, all of which will potentially underpin decision-making in the business market, as well as applied business and management skills in tourism and hospitality.

Location Teaching period UAC code QTAC code
Online Session 1 , Session 2 , Session 3 N/A N/A

Requirements

We encourage you to apply for the courses you most want to study. If you are not eligible to enter your chosen course right now, our team will work with you to find the best pathway option.

Before applying, make sure you double check all entry requirements, gather required documentation and review the University’s Rules Relating to Awards, noting any specifics listed below.

Course requirements

To be eligible for the award of Le Cordon Bleu Graduate Certificate in Gastronomic Tourism a candidate shall successfully complete four (4) units from Part A of the Schedule of Units attached to these Rules.

Course structure

Unit Code Unit Title Level of learning Notes

Part A

HOS03417 Principles of Gastronomy Introductory
SOC03418 Food and Drink in Contemporary Society Introductory
MNG03419 Gastronomic Tourism Introductory
COM03420 Gastronomy and Communication Introductory
MKT01907 Tourism and Hospitality Management Introductory
MNG00273 Events Management Intermediate