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Le Cordon Bleu Graduate Diploma in Gastronomic Tourism

Graduate Diploma

Course snapshot

Domestic snapshot

  • Start Date

  • Duration

    1 year full-time; 2 years 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

    LCBGradDipGastTour

  • Course code

    1107266

  • Credit points

    96

  • Equivalent units

    8

  • Indicative Fee


Overview

Le Cordon Bleu

The Le Cordon Bleu Graduate Diploma 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 a foundation to the study of Gastronomic Tourism by developing students’ understanding of the relationship between gastronomy and tourism on a global scale. It offers students a multidisciplinary understanding of food and drink cultures and combines an academic approach to understanding food and drink within historical, cultural, and contemporary contexts, integrated with tourism business management applications.

A flexible course structure allows students to tailor their course of study, to meet their individual needs and career aspirations.

This is a pathway award. Students who complete the Graduate Diploma in Gastronomic Tourism are eligible for eight units of advanced standing towards the 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

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

Topics range from sustainability and food security to contemporary trends in cuisine and culinary arts; from food writing for media to the history of gastronomy and the restaurant; and from event planning to the application of ethical business practices in tourism operations. Importantly, the degree focuses on the relationship of food to tourism and the role this relationship plays in the development of regional economies and their sustainability. Students also have the opportunity to explore important concepts related to strategic marketing, information technology and the management of tourism operations.

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

  1. To be eligible for the award of Le Cordon Bleu Graduate Diploma in Gastronomic Tourism a candidate shall successfully complete not less than eight (8) units comprising:
    1. all units listed in Part A of the Schedule of Units attached to these Rules; and
    2. two units (2) from Part B of the Schedule of units attached to these Rules.
  2. 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.
  3. A candidate who while enrolled for the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism has completed the requirements of the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism may elect to be awarded the Graduate Certificate following withdrawal from candidature for the Graduate Diploma award.

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

Part B

Unit Code Unit Title Level of learning Notes
MNG00737 The Entrepreneurial Endeavour Advanced
MKT00905 Strategic Marketing of Destinations and Hotels Introductory
MNG03358 Event Design Principles Introductory
HOS03421 Food and Wine Technology Introductory
COM03422 Food and Wine Writing Introductory
HOS03423 Aesthetics of Food and Wine Introductory
MNG03424 Capstone Project in Tourism and Hospitality Advanced Note 1