Course snapshot
Domestic snapshot
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Start Date
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Duration
2 years full-time; 4 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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Language Requirements
IELTS Overall Score
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Entry Requirements
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Course abbreviation
LCBMGastTour
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Course code
1207321
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Credit points
192
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Equivalent units
16
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Indicative Fee
Overview
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.
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.
Graduate Attribute | Course Learning Outcome |
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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 |
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 operations.
Students also undertake an independent capstone research project (equal to two units), towards the end of their degree, to focus on an aspect of gastronomic tourism.
Location | Teaching period | UAC code | QTAC code |
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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.
Course requirements
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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 comprising:
- all units listed in Part A of the Schedule of Units attached to these Rules;
- three (3) units from Part B of the Schedule of Units attached to these Rules; and
- four (4) units from Part C of the Schedule of Units attached to these Rules.
Entry requirements
English language requirements apply to International applicants and other applicants whose previous study was undertaken in a language other than English. The minimum English language requirements for such applicants for entry to this course are as follows
Language requirements
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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 comprising:
- all units listed in Part A of the Schedule of Units attached to these Rules;
- three (3) units from Part B of the Schedule of Units attached to these Rules; and
- four (4) units from Part C of the Schedule of Units attached to these Rules.
Course structure
Your course progression is in the recommended order you should complete your course in. It is important that you follow this to ensure you meet the course requirements. For further assistance see How to Enrol in Units using My Enrolment.
Students should use course progression information to select units specific to their course and enrol in these units using My Enrolment.
Unit Code | Unit Title | Available | Credit points | Level of learning | Notes |
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Session 1, Year 1 |
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MKT01907 - Tourism and Hospitality Management | Introductory | ||||
HOS03417 - Principles of Gastronomy | Introductory | ||||
Session 2, Year 1 |
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SOC03418 - Food and Drink in Contemporary Society | Introductory | ||||
MNG03419 - Gastronomic Tourism | Introductory | ||||
Session 3, Year 1 |
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MNG00273 - Events Management | Intermediate | ||||
COM03420 - Gastronomy and Communication | Introductory | ||||
Session 1, Year 2 |
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Choose 2 units from: Part B | |||||
Session 2, Year 2 |
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BUS00913 - Research Methods for Tourism and Hospitality | Advanced | ||||
Choose 1 unit from: Part B | |||||
Session 3, Year 2 |
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MNG93003 - Industry Research Project | Advanced | Note 1 |
Unit Code | Unit Title | Available | Credit points | Level of learning | Notes |
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Session 1, Year 1 |
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Choose 2 units from: Part C | |||||
Session 2, Year 1 |
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Choose 2 unit(s) from: Part C | |||||
Session 3, Year 1 |
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MNG00273 - Events Management | Intermediate | ||||
COM03420 - Gastronomy and Communication | Introductory | ||||
Session 1, Year 2 |
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MKT01907 - Tourism and Hospitality Management | Introductory | ||||
HOS03417 - Principles of Gastronomy | Introductory | ||||
Session 2, Year 2 |
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SOC03418 - Food and Drink in Contemporary Society | Introductory | ||||
MNG03419 - Gastronomic Tourism | Introductory | ||||
Session 3, Year 2 |
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BUS00913 - Research Methods for Tourism and Hospitality | Advanced | ||||
Choose 1 unit from: Part B | |||||
Session 1, Year 3 |
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Choose 2 units from: Part B | |||||
Session 2, Year 3 |
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MNG93003 - Industry Research Project | Advanced | Note 1 |
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.
Unit Code | Unit Title | Level of learning | Notes | ||||||||||||||||||||||||||||||||||||||||||||||||||||
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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 | ||||||||||||||||||||||||||||||||||||||||||||||||||||
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