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.
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.
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 Attribute||Course Learning Outcome|
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
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
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
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
Pactice 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
As part of this course, students may choose to undertake a 300-hour internship (equivalent to two units) in either a paid or volunteer role. This practical experience, combined with theoretical understanding, enhances the learning experience for students who have a professional and personal interest in this high growth area.
Students are responsible for securing their internship placement and are given extensive assistance in interview and application procedures, access to an extensive database of potential employers and roles and ongoing support from the dedicated work integrated learning team.
1 year full-time; 2 years part-time
1 year full-time
|Location||Session||UAC code||QTAC code|
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 Diploma in Gastronomic Tourism a candidate shall successfully complete not less than eight (8) units (96 units) comprising:
- any four (4) units from Part A; and
- any four (4) units from Part B.