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Le Cordon Bleu Master of Gastronomic Tourism

Masters by Coursework

Course snapshot

Domestic snapshot

  • Start Date

    View in availability

  • 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

    View in availability

  • Placements

    NA

  • Course abbreviation

    LCBMGastTour

  • Course code

    1207321

  • Credit points

    192

  • Equivalent units

    16

  • Indicative Fee

    Fee paying

Overview

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.

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 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 of 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 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
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

  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 comprising:
    1. all units listed in Part A of the Schedule of Units attached to these Rules;
    2. three (3) units from Part B of the Schedule of Units attached to these Rules; and
    3. 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

  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 comprising:
    1. all units listed in Part A of the Schedule of Units attached to these Rules;
    2. three (3) units from Part B of the Schedule of Units attached to these Rules; and
    3. 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
Session 1, Year 1
MKT01907 -  Tourism and Hospitality Management Introductory
HOS03417 -  Principles of Gastronomy Introductory
Session 2, Year 1
SOC03418 -  Food and Drink in Contemporary Society Introductory
MNG03419 -  Gastronomic Tourism Introductory
Session 3, Year 1
MNG00273 -  Events Management Intermediate
COM03420 -  Gastronomy and Communication Introductory
Session 1, Year 2
Choose 2 units from: Part B
Session 2, Year 2
BUS00913 -  Business Research Methods Advanced
Choose 1 unit from: Part B
Session 3, Year 2
MNG93003 -  Industry Research Project Advanced Note 1

Unit Code Unit Title Available Credit points Level of learning Notes
Session 1, Year 1
Choose 2 units from: Part C
Session 2, Year 1
Choose 2 unit(s) from: Part C
Session 3, Year 1
MNG00273 -  Events Management Intermediate
COM03420 -  Gastronomy and Communication Introductory
Session 1, Year 2
MKT01907 -  Tourism and Hospitality Management Introductory
HOS03417 -  Principles of Gastronomy Introductory
Session 2, Year 2
SOC03418 -  Food and Drink in Contemporary Society Introductory
MNG03419 -  Gastronomic Tourism Introductory
Session 3, Year 2
BUS00913 -  Business Research Methods Advanced
Choose 1 unit from: Part B
Session 1, Year 3
Choose 2 units from: Part B
Session 2, Year 3
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
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

Unit Code Unit Title Level of learning Notes
Choose three (3) from the following:
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
MNG03236 Business Professional Development Introductory Note 2
MNG03237 Tourism and Hotel Internship Advanced Note 1, Note 2

Unit Code Unit Title Level of learning Notes
Choose four (4) from the following:
TRM20001 Tourist Behaviour and Interactions Intermediate
HMS00423 Sustainable Tourism Intermediate
MKT00128 Tourism and Hospitality Sales and Promotion Intermediate
MNG01222 Facility and Risk Management for Hospitality Operations Intermediate
SCI00419 Food and Beverage Management Intermediate
MKT00204 Special Interest Tourism Intermediate
MNG10724 Coastal and Marine Tourism Intermediate
MKT01425 Tourism in Pacific Asia Intermediate
MNG10228 Production Management for Conventions and Events Intermediate
MNG10723 Hospitality: History, Politics and Culture Advanced