Program Overview

Le Cordon Bleu Master of Gastronomic Tourism

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. This course 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.

Overview

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.

Learning Outcomes and Graduate Attributes

Graduates of the Le Cordon Bleu Master of Gastronomic Tourism will possess the following attributes:

• Intellectual rigour: Make informed decisions and demonstrate autonomous discernment in relation to a range of contexts.
• Creativity: Apply creative, strategic, and critical thinking to expert problem-solving and be adaptive to new circumstances.
• Ethical practice: Demonstrate superior knowledge and understanding of ethical standards and professionalism.
• Knowledge of a discipline: Contextualise advanced and integrated knowledge of recent developments in gastronomic tourism within local and international contexts.
• Lifelong learning: Utilise independent and expert learning skills, reflective practice, and a high level of information literacy skills for lifelong learning.
• Communication and social skills: Interpret, develop, and communicate complex ideas clearly, coherently, and effectively.
• Cultural competence: Practice sensitivity and respect for cultural diversity and the relationship between people, in a range of professional and community contexts.

Course Structure

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 (192 credit points) comprising:

• All units listed in Part A.
• Four (4) units from Part B.
• Four (4) units from Part C.

Part A

• HOS03417: Principles of Gastronomy
• COM03422: Food and Wine Writing
• HOS03423: Aesthetics of Food and Wine
• SOC03418: Food and Drink in Contemporary Society
• MNG03419: Gastronomic Tourism
• COM03420: Gastronomy and Communication
• MNG93003: Industry Research Project

Part B

Choose four (4) from the following:

• HOS03421: Food and Wine Technology
• MKT00720: Marketing
• ISY00244: Information and Communication Technology for Tourism
• MKT01909: Service Management for Tourism and Hospitality
• MNG03236: Business Professional Development
• MNG03237: Tourism and Hotel Internship
• MKT01907: Tourism and Hospitality Management
• BUS00913: Business Research Methods
• MNG00273: Events Management
• MNG03047: Qualitative Research Methods
• MNG03048: Quantitative Research Methods

Part C

Choose four (4) from the following:

• MKT00128: Tourism and Hospitality Sales and Promotion
• SCI00419: Food and Beverage Management
• MKT00204: Special Interest Tourism
• MNG00421: Festival and Special Events Planning
• MNG10723: Hospitality: History, Politics and Culture
• MNG00314: Entrepreneurship and Innovation
• MNG81001: Management Communication

Entry Requirements

Applicants for admission to candidature in the Le Cordon Bleu Master of 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 Rules Relating to Awards.
2. Have completed the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism or equivalent qualification.
3. Have completed the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism or equivalent qualification.

Credit for Prior Learning

Candidates who have completed a Bachelor degree in a cognate field will be granted four (4) units of Advanced Standing from Part C of the Schedule. 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 Progression

The course progression is in the recommended order students should complete their course in. It is essential to follow this to ensure meeting the course requirements.

Duration and Location

The course is available online, with a duration of 2 years full-time or 4 years part-time. The course structure and availability may vary depending on unit availabilities, previous study, or work experience.

Placements, Work Experience, and Study Hours

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.