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Le Cordon Bleu Graduate Diploma in Gastronomic Tourism

Graduate Diploma

Course snapshot

Domestic snapshot

  • Start Date

    View in availability

  • 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

    View in availability

  • Placements

    NA

  • Course abbreviation

    LCBGradDipGastTour

  • Course code

    1107266

  • Credit points

    96

  • Equivalent units

    8

  • Indicative Fee

    Fee paying

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

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. 

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.

Entry requirements

  1. Applicants for admission to candidature in the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism may be selected where one or more of the following has been satisfied:
    1. can demonstrate academic or professional standing considered by the School Board to be equivalent to the requirements of Rule 2 Section 3 of the University's Rules Relating to Awards; or
    2. have completed the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism or equivalent qualification.

Credit for prior learning

Candidates may be granted advanced standing on the basis of relevant work experience or professional qualifications obtained through formal, non-formal or informal learning.

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 (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

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
BUS00913 Business Research Methods Advanced
MNG93003 Industry Research Project Advanced Note 1

Part B

Unit Code Unit Title Level of learning Notes
HOS03423 Aesthetics of Food and Wine Introductory
HOS03421 Food and Wine Technology Introductory
COM03422 Food and Wine Writing Introductory
MKT00720 Marketing Intermediate
ISY00244 Information and Communication Technology for Tourism Introductory
MKT01909 Service Management for Tourism and Hospitality Introductory Note 1
MNG03236 Business Professional Development Introductory
MNG03237 Tourism and Hotel Internship Advanced Note 1, Note 2