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Course snapshot
Domestic snapshot
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Start Date
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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
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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
LCBGradDipGastTour
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Course code
1107266
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Credit points
96
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Equivalent units
8
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Indicative Fee
Overview
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 Attribute | Course 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 | 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
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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:
- 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
- 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
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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.
Course structure
| Unit Code | Unit Title | Level of learning | Notes | ||
|---|---|---|---|---|---|
| Part A | |||||
| MNG81001 | Management Communication | Introductory | |||
| SCI00419 | Food and Beverage Management | Intermediate | |||
| MKT00204 | Special Interest Tourism | Intermediate | |||
| MKT00128 | Tourism and Hospitality Sales and Promotion | Intermediate | |||
| MNG00314 | Entrepreneurship and Innovation | Advanced | |||
| MNG10723 | Hospitality: History, Politics and Culture | Advanced | |||
| Part B | |||||
| HOS03417 | Principles of Gastronomy | Introductory | |||
| SOC03418 | Food and Drink in Contemporary Society | Introductory | |||
| MNG03419 | Gastronomic Tourism | Introductory | |||
| COM03420 | Gastronomy and Communication | Introductory | |||
| COM03422 | Food and Wine Writing | Introductory | |||
| HOS03423 | Aesthetics of Food and Wine | Introductory | |||