Course summary
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.
Whilst not compulsory, an annual Residential is arranged for all gastronomic tourism students to network and engage with their peers and teaching staff, as well as with the wider food services sector.
This is a pathway award into the Master of Gastronomic Tourism. Students who complete the Graduate Certificate are awarded four units of advanced standing towards the Master 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.
| Graduate Attribute | Course Learning Outcome |
|---|---|
| Intellectual rigour | 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 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 Generate and evaluate complex ideas and concepts at a practical level |
| Ethical practice | Demonstrate substantial knowledge and understanding of ethical standards and professionalism Evaluate issues with reference to professional ethical framework/s and sustainable practices 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 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 Demonstrate specialist judgement in planning and decision making Evaluate, analyse and theorise about developments that contribute to professional practice or scholarship |
| Communication and social skills | Transmit complex ideas clearly, coherently and effectively 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 |
| Cultural competence | 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 |
Course overview
Course code
1007267
Course abbreviation
LCBGradCertGastTour
Credit points
48
Equivalent units
4
Domestic duration
0.5 years full-time; 1 year part-time
International duration
0.5 years full-time
Availability details
Domestic
| Location | Session | UAC code | QTAC code |
|---|---|---|---|
| Online | 1 | N/A | N/A |
Domestic fees
International
| Location | Session | Annual Fees | CRICOS |
|---|---|---|---|
| Online | 1 | N/A | N/A |
Course requirements
See the University’s Rules Relating to Awards, in conjunction with the Specific Award Rules listed below.
To be eligible for the award of Le Cordon Bleu Graduate Certificate in Gastronomic Tourism a candidate shall successfully complete not less than four (4) units (48 credit points) comprising:
- any two (2) units from Part A; and
- any two (2) units from Part B.