Course summary

Le Cordon Bleu

The Le Cordon Bleu Master of Gastronomic Tourism has been developed by Southern Cross University and Le Cordon Bleu, a leading international provider of culinary, hospitality management and gastronomy education. It is designed for those with a passion for gastronomy and tourism, combining an academic approach to understanding food and drink with tourism business management skills. The course maximises a graduate's capacity to use the latest theoretical and cultural understanding of food and drink in context and in the practical pursuit of commercial objectives in business enterprises.

Academics teaching in this course are internationally recognised experts in their fields and widely published, with a passion for their subject areas. The course is delivered by a combination of university lecturers and practising managers/operators in gastronomic tourism, and may also draw on guest lecturers working within the industry.

While 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 Graduate Certificate and Graduate Diploma in Gastronomic Tourism are also available.

Applicants who have completed a relevant bachelor degree will receive four units of advanced standing towards this degree.

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 have the opportunity to explore important concepts related to tourist behaviour and the tourist experience, strategic marketing and the management of tourism and hospitality operations.

Students also undertake an independent industry research project (equal to two units), towards the end of their degree, to focus on an aspect of gastronomic tourism that interests them. 

Graduate AttributeCourse Learning Outcome
Intellectual rigour

Make informed decisions and demonstrate autonomous discernment in relation to a range of contexts

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

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

Creativity

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

Generate and evaluate complex ideas and concepts at both an abstract and practical level

Ethical practice

Demonstrate superior knowledge and understanding of ethical standards and professionalism

Evaluate and analyse 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 advanced and integrated knowledge of recent developments in gastronomic tourism within local and international contexts

Demonstrate advanced and integrated theoretical knowledge in the study of gastronomic tourism

Apply research principles and methods appropriate to the industry

Lifelong learning

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

Demonstrate expert judgement in planning and decision making

Plan and execute a capstone research-based project and/or piece of scholarship

Communication and social skills

Interpret, develop and communicate 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

Justify and interpret cultural, environmental and economic impacts of gastronomic tourism

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. 


Course overview

Course code

1207321

Course abbreviation

LCBMGastTour

Credit points

192

Equivalent units

16

Domestic duration

2 years full-time; 4 years part-time

International duration

2 years full-time

Availability details

Domestic

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

Domestic fees

Fee paying


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.

  1. To be eligible for the award of Le Cordon Bleu Master of Gastronomic Tourism a candidate shall successfully complete not less than sixteen (16) units (192 credit points) comprising:
    1. all units listed in Part A; and
    2. four (4) units from Part B; and
    3. four (4) units from Part C

Course progressions

Students should use course progression information to select units specific to their course and enrol in these units using My Enrolment

Title Level of learning Note
Session 1, Year 1
HOS03417 - Principles of Gastronomy
COM03422 - Food and Wine Writing
Session 2, Year 1
MNG03419 - Gastronomic Tourism
HOS03423 - Aesthetics of Food and Wine
Session 3, Year 1
COM03420 - Gastronomy and Communication
Choose 1 unit from: Part B
Session 1, Year 2
Choose 2 units from: Part B
Session 2, Year 2
SOC03418 - Food and Drink in Contemporary Society
Choose 1 unit from: Part B
Session 3, Year 2
MNG93003 - Industry Research Project Note 1 Note 1

Title Level of learning Note
Session 1, Year 1
HOS03417 - Principles of Gastronomy
Choose 1 unit from: Part C
Session 2, Year 1
MNG03419 - Gastronomic Tourism
Choose 1 unit from: Part C
Session 3, Year 1
COM03420 - Gastronomy and Communication
Choose 1 unit from: Part C
Session 1, Year 2
COM03422 - Food and Wine Writing
Choose 1 unit from: Part C
Session 2, Year 2
HOS03423 - Aesthetics of Food and Wine
Choose 1 unit from: Part B
Session 3, Year 2
Choose 2 units from: Part B
Session 1, Year 3
MNG93003 - Industry Research Project Note 1 Note 1
Session 2, Year 3
SOC03418 - Food and Drink in Contemporary Society
Choose 1 unit from: Part B

Notes

Note 1: Double-weighted unit
Note 2: The Tourism and Hotel Internship is 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 MNG0326 Tourism and Hotel Professional Development, in preparation for Internship.
Note 3: Subject to availability