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Le Cordon Bleu Graduate Certificate in Gastronomic Tourism
Graduate CertificateCourse snapshot
Domestic snapshot
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Start Date
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Duration
0.5 years full-time; 1 year 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
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Placements
NA
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ATAR
NA
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Inherent Requirements
NA
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Entry Requirements
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Course abbreviation
LCBGradCertGastTour
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Course code
1007267
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Credit points
48
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Equivalent units
4
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Indicative Fee
Overview
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.
This is a pathway award to the Graduate Diploma and Master of Gastronomic Tourism.
| Graduate Attribute | Course Learning Outcome |
|---|---|
| Intellectual rigour | Make informed decisions and demonstrate an understanding of theoretical concepts in relation to a range of contexts 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 Investigate, critically analyse, synthesise complex knowledge in the field of gastronomic tourism Review and interpret theoretical propositions, methodologies, conclusions and professional decisions 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 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 Generate and evaluate complex ideas and concepts at a practical level |
| Ethical practice | Demonstrate substantial knowledge and understanding of ethical standards and professionalism Demonstrate substantial knowledge and understanding of ethical standards and professionalism Evaluate issues with reference to professional ethical framework/s and sustainable practices Evaluate issues with reference to professional ethical framework/s and sustainable practices Act with integrity, responsibility and adaptability in professional practice 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 Contextualise substantial knowledge of recent developments in gastronomic tourism within local and international contexts Demonstrate and apply specialised theoretical knowledge and professional skills 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 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 Demonstrate specialist judgement in planning and decision making Evaluate, analyse and theorise about developments that contribute to professional practice or scholarship Evaluate, analyse and theorise about developments that contribute to professional practice or scholarship |
| Communication and social skills | Transmit complex ideas clearly, coherently and effectively Transmit complex ideas clearly, coherently and effectively Be self-aware and empathetic in professional practice 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 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 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 Review and analyse cultural, environmental and economic impacts 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.
| 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.
Entry requirements
As an alternative to Rule 2 Section 3 of the University’s Rules Relating to Awards, applicants for admission to candidature in the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism may be selected where the applicant can demonstrate academic or professional standing considered by the School Board to be equivalent to the requirements of either Rule 2 Section 3 or completion of the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism; and
- Have been born in one of the countries listed in Schedule A attached to Rule 2 Section 1 and have completed at least one year of full time (or equivalent) study at the level of AQF diploma (or equivalent) or above and the language in which that qualification was taught was English; or
- be able to demonstrate proof of English proficiency by obtaining an overall band score of not less than 6.0 in the International English Language Testing System (including a minimum score of 5.5 in the sub-bands) or equivalent TOEFL or comparable test as determined by the Academic Board.
Credit for prior learning
Work experience will not be accepted as a basis for advanced standing.
Candidates who are of the opinion that their level of knowledge is already equal to that required to successfully complete a unit listed in the Schedule of Units may apply to the School of Tourism and Hospitality Board to be permitted to undertake a challenge examination in that unit. If the candidate is successful in the challenge exam, advanced standing for the unit will be granted.
Course requirements
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.
Course structure
| Unit Code | Unit Title | Level of learning | Notes |
|---|---|---|---|
Part A |
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| 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 | |