Course summary

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.

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.

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.

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

Course overview

Course code

1107266

Course abbreviation

LCBGradDipGastTour

Credit points

96

Equivalent units

8

Duration

1 year full-time; 2 years part-time

Duration

1 year full-time

Availability details

Domestic

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

Fee information

Fee paying

International

Location Teaching period Annual Fees CRICOS
Online Session 1 N/A N/A

Course requirements

See the University’s Rules Relating to Awards, in conjunction with the Specific Award Rules listed below.

  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 (96 units) comprising:
    1. MNG03419 Gastronomic Tourism and any three (3) units (excluding MNG93003 Industry Research Project) listed in Part A; and
    2. four (4) units from Part B

Notes

Note 1: Double-weighted Unit
Note 2: The Tourism and Hotel Internship (equivalent to two units), usually completed over a 10-week (300 hours) period towards the completion of the degree. All internship placements must be approved by the Work Integrated Learning Coordinator, prior to commencement. Students who wish to enrol in MNG03237 must first complete MNG03236 Tourism and Hotel Professional Development, in preparation for Internship.