Prospectus 2009 ADELAIDE ACADEMY OF HOSPITALITY. SYDNEY ACADEMY OF CUISINE.

Transcription

1 Prospectus 2009 ADELAIDE ACADEMY OF HOSPITALITY. SYDNEY ACADEMY OF CUISINE.

2 1 History & Welcome 2 Le Cordon Bleu in Australia 3 Le Cordon Bleu Qualifications available in Australia 4 Le Cordon Bleu Course Structures 5 Le Cordon Bleu Masters Degrees 12 Le Cordon Bleu Masters Degrees Delivery Partners 15 Le Cordon Bleu Bachelor of Business Degrees 24 Le Cordon Bleu Bachelor of Business Degrees Delivery Partners 26 Living and Studying in Adelaide 29 Le Cordon Bleu Sydney Culinary Arts 35 Living and Studying in Sydney 37 English Language and Foundation Programs Adelaide 38 English Language Programs Sydney 39 Professional Experience 40 Bleu Ribbon Students 41 Le Cordon Bleu Alumni 42 Le Cordon Bleu Career Pathway Options 43 Admission Procedures & Payment Details 44 Fees, Refunds & Conditions Policy 45 Le Cordon Bleu International Addresses Printed January 2008.

3 2009 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 1 The origin of the expression Cordon Bleu comes from the 1578 Foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary. The expression Cordon Bleu was then later applied to mean an outstanding Chef. WELCOME Le Cordon Bleu, one of the world s most prominent organisations dedicated to culinary, hospitality and tourism education, was founded in Paris in Today, Le Cordon Bleu has a presence in 15 countries with some 30 international schools located in North America, France, Great Britain, Japan, Korea, Australia, the Middle East and South America. The schools are attended by more than 22,000 students yearly from 75 different nations. Building on a tradition of excellence, Le Cordon Bleu is committed to the development of innovation and best practices in gastronomy, hospitality, and management. Le Cordon Bleu honours its commitment through an expanding international network of teaching, learning and research, conducted in conjunction with product and service development, and associated promotions. While an independent entity, Le Cordon Bleu also works collaboratively with industry, training and university partners to further ensure rigour, relevance, and exemplary enterprise. Over recent years, under the strong influence and direction of Mr. Cointreau, Le Cordon Bleu s reputation for setting new benchmarks has extended from the culinary to an exceptional range of business programs. The Bachelor of Business and Masters degrees, with their focus on academic rigour and real-world practice, proudly take their place among them. Through established relationships with prestigious universities, Le Cordon Bleu has positioned its suite of undergraduate and postgraduate awards to a niche and growing hospitality industry market sector international hospitality, hotel management, restaurant business and gastronomy. Le Cordon Bleu has combined innovation and tradition to offer a range of entrepreneurial hospitality management degrees with its graduates becoming part of a great tradition of excellence in hospitality education, with credentials that set them apart from the competition in a demanding and ever-changing professional environment. André J. Cointreau President, Le Cordon Bleu

4 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M LE CORDON BLEU IN AUSTRALIA A Profile of Success: In little more than a decade, Le Cordon Bleu in Australia has achieved extraordinary success and international recognition for the relevance and practicality of its courses and the outstanding quality of its graduates. In 1996, the Le Cordon Bleu Sydney Culinary Arts Institute held its first classes, bringing the tradition and excellence of Le Cordon Bleu s international culinary arts education to a new generation of young Australians. In 1998, Le Cordon Bleu Australia expanded to a second school in Adelaide, offering the first academically-focused program in Le Cordon Bleu s 100-year history: an advanced diploma and bachelor degree in restaurant management. Today, Le Cordon Bleu Australia trains over 2,000 students a year at its Sydney and Adelaide schools with a wide range of undergraduate and postgraduate hospitality, management and gastronomy qualifications. Our graduates are highly sought after and many go on to exciting careers in leading hotels, restaurants and resorts throughout Australia and overseas. Indeed, a prestigious Le Cordon Bleu qualification can become a passport to hospitality success anywhere in the world. Sydney, the capital of New South Wales, provides Le Cordon Bleu students with culinary arts training in a truly international city with a reputation and appreciation for food and wine excellence. Adelaide, the capital of South Australia, is rapidly gaining international recognition as Australia s education city a safe, affordable and accessible city of just over one million people that welcomes international students. Adelaide is the ideal location for Le Cordon Bleu s range of business management programs. The city has a proud tradition of maintaining the highest standards of education with a strong focus on providing a quality study experience for international students through its world-recognised universities and specialised tertiary institutions. The Le Cordon Bleu Bachelor and Masters hospitality management degrees capitalise on Adelaide s renowned education sector with courses delivered in strategic partnerships with highly regarded institutions and universities. Tremendous care is taken to continually refine and update each of our diploma and degree courses to ensure they remain industry relevant and maintain Le Cordon Bleu s hard won reputation for producing job-ready graduates. Professional Experience is a key feature of a Le Cordon Bleu qualification. Many of our students discover that the opportunity to work in a hotel, restaurant, resort or convention centre during their study becomes the springboard to future employment on completion of their course.

5 LE CORDON BLEU QUALIFICATIONS Within Australia, Le Cordon Bleu s prestigious qualifications in culinary arts, hospitality management and gastronomy enable graduates with the right blend of passion, drive and commitment to reach the very top of their chosen profession. Three streams of education excellence are encompassed within the following Le Cordon Bleu qualifications: HOSPITALITY MANAGEMENT Le Cordon Bleu Bachelor of Business (International Hotel Management) Le Cordon Bleu Bachelor of Business (International Restaurant Management) Master of Business Administration (International Hotel & Restaurant Management) Master of Business International Hospitality Management Le Cordon Bleu has a special pride and dedication in equipping graduates with the skills and knowledge to be effective leaders in the world s fast growing industry sector. The focus of these distinctive degrees is business management specifically geared to the international tourism and hospitality industry. CULINARY ARTS Le Cordon Bleu Diplôme de Cuisine Le Cordon Bleu Diplôme de Pâtisserie Professional Culinary Arts Management Diploma Graduates of Le Cordon Bleu become part of a culinary tradition of excellence and earn the recognition that comes with being a real Cordon Bleu. As a graduate, you will have a diploma that will differentiate you from the rest in a demanding and ever-changing industry. GASTRONOMY Le Cordon Bleu Professional Certificate of Gastronomy Le Cordon Bleu Graduate Certificate in Gastronomy Le Cordon Bleu Graduate Diploma in Gastronomy Le Cordon Bleu Masters of Arts in Gastronomy Designed to provide a general appreciation of the history and culture of food and drink, Le Cordon Bleu s world leading program is ideal for professionals seeking gastronomyrelated careers in hospitality, media or tourism Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 3

6 Le Cordon Bleu COURSE STRUCTURES Masters Degrees Master of Business Administration (International Hotel & Restaurant Management) 1 1 /2 years Le Cordon Bleu Graduate Certificate in International Hospitality Management Academic Study 6 months Le Cordon Bleu Master of Business Administration International Hotel & Restaurant Management Academic Study 12 months Master of International Hospitality Management 2 years Graduate Certificate in International Hospitality Management Academic Study 6 months Graduate Diploma in International Hospitality Management Academic Study 6 months Master of International Hospitality Management Academic Study 6 months Professional Experience Project 6 months Master of Arts in Gastronomy 1 1 /2 years Professional Certificate of Gastronomy Academic Study 3 4 months Graduate Certificate in Gastronomy Academic Study 3 4 months Graduate Diploma in Gastronomy Academic Study 3 4 months Master of Arts in Gastronomy Academic Study 3 4 months Business Degrees Year 1 Stage 1 Academic Study 6 months Stage 2 Professional Experience 6 months Bachelor Degrees 2 1 /2 years Year 2 Stage 3 Academic Study 6 months Stage 4 Professional Experience 6 months Year 3 Stage 5 Academic Study 6 months* *Stage 5 may be studied over 12 months. Culinary Arts Diploma of Professional Culinary Management Basic Cuisine or Patisserie ^ 3 months Certificate I in Hospitality Intermediate Cuisine or Patisserie ^ 3 months Certificate II in Hospitality Superior Cuisine or Patisserie ^ 3 months Certificate III in Hospitality Certificat de Chef de Partie 6 months Certificate IV in Hospitality Professional Experience 6 months Diplome ^ de Direction de Cuisine 6 months Diploma in Hospitality Classic Cycle Program Diplome ^ Grand Diplome ^ Basic Cuisine 10 weeks Patisserie ^ 10 weeks (3 months) Intermediate Cuisine 10 weeks Patisserie ^ 10 weeks (3 months) Superior Cuisine 10 weeks Patisserie ^ 10 weeks (3 months) Le Cordon Bleu Diplome ^ de Cuisine 9 months Le Cordon Bleu Diplome ^ de Patisserie ^ 9 months Le Cordon Bleu Grand Diplome ^ de Cuisine et de Patisserie ^ English Language Programs English for Hospitality and Tourism Basic weeks Intermediate weeks Advanced weeks Academic weeks Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M

7 2009 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 5 MASTERS DEGREES Le Cordon Bleu MASTERS DEGREES Combining innovation with tradition, the Le Cordon Bleu Masters degrees are setting new benchmarks in the industry by grooming today s hospitality managers for the challenges of the future, in what is a demanding and evolving industry. MBA International Hotel & Restaurant Management. Masters in International Hospitality Management. Master of Arts in Gastronomy. There are bright futures in the hospitality industry for those with natural ability. And for those with the right qualification, there are few limits to making it to the top in management. Whether in finance, human resources, marketing or indeed any of a multiplicity of areas across the profession. The postgraduate programs have been developed in association with prestigious universities for industry professionals seeking careers at management and corporate levels within the international hospitality and gastronomy industry. The Le Cordon Bleu Masters degrees stand apart from the generic postgraduate business awards in that every aspect of the program is focused upon the specific hospitality industry sector. It positions aspiring industry executives for new levels of innovative management and the creative thinking that an advancing international hotel, resort, convention centre or restaurant business demands. The University of South Australia, our academic partner, delivers the masters programs providing senior hospitality managers with the ability to obtain a coveted dual badged Le Cordon Bleu University of South Australia qualification. In contrast, the Le Cordon Bleu Master of Arts in Gastronomy is delivered in association with the University of Adelaide, explores the joy, art and ritual of food and wine consumption, tailored to suit aspiring researchers, food critics, writers and those with a passion for the food and drink industry.

8 Le Cordon Bleu MASTER OF BUSINESS ADMINISTRATION INTERNATIONAL HOTEL & RESTAURANT MANAGEMENT The Le Cordon Bleu Master of Business Administration International Hotel and Restaurant Management, a 1 1 /2 year program is specifically designed to prepare individuals working at middle management in the hospitality or allied industries, to be future senior or corporate managers of international hotels, resorts, hospitality and restaurant businesses. The program provides industry professionals with sound knowledge, strong decision-making and team skills, and a rich global perspective. It positions those executives for new levels of innovative management and the creative thinking that an advancing international hotel, resort or restaurant business demands. The sequence of studies begins with a core of strategically oriented courses complemented by a range of hospitality management electives that allow for industry or functional study specialisation. ENTRY CRITERIA A related undergraduate degree from a Le Cordon Bleu program, plus 2 years of relevant hospitality industry experience in a supervisory role, can apply to enroll directly into the Le Cordon Bleu MBA, or An undergraduate degree plus one year of relevant work experience, can apply to enroll in the Le Cordon Bleu MBA, or No undergraduate degree qualification but with 5 years or more of relevant work experience, can apply to enroll in the Graduate Certificate in Management. A pass 1 grade average will be required to proceed to the Le Cordon Bleu MBA. DURATION The Le Cordon Bleu Master s program can be completed in 1 1 /2 years of full time study. Some courses of the MBA are also offered online which can be completed over 3 years, requiring the completion of 12 courses / 4.5 units totalling 54 points. Holders of an Australian Student Visa must study full time. The academic year comprises 4 terms of 11 weeks commencing in early January through to mid December each year. ENROLMENT PERIODS January, April, July, September. ENGLISH LANGUAGE PROFICIENCY All courses are taught in English. For direct entry to the Masters degree, students joining from overseas will need to have achieved a minimum level of English proficiency of Academic IELTS 6.5, with no band score of less than 6. ARTICULATION & COURSE RECOGNITION In line with the University s policy on Course Credit, students who have completed appropriate postgraduate programs at appropriate institutions, with a credit or better grade average, can seek status in the relevant Le Cordon Bleu Masters subjects, pending assessment by the Program Director. EDUCATIONAL PROVIDERS While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the program is delivered in association with the University of South Australia. The Le Cordon Bleu Masters program is conducted on the university s City West Campus. University of South Australia City West Campus, North Terrace, Adelaide South Australia, Australia CRICOS Provider No: 00121B Some courses in the nested awards are available online Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M

9 2009 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 7 Special Feature Ramsden Alpha Simulation The Ramsden Alpha Hotel Simulation is an exciting new concept in learning, setting the future direction for hospitality education and training. A computer-based simulated hotel enhances the delivery technique and hence learning. Developed specifically by Le Cordon Bleu, using the simulation, participants can make managerial decisions; produce plans and implement strategies to address problems; and come to a full understanding of how a hotel works. Nested Award Le Cordon Bleu Graduate Certificate in International Hospitality Management is a nested award in the MBA program and constitutes 2 Core and 2 Elective courses, as detailed below. Master of Business Administration International Hotel & Restaurant Management CRICOS Course Code: F 1 1 /2 years full time. Core Courses All 6 Leadership Dynamics Contemporary Management Perspectives Creative and Accountable Marketing Leading and Managing People Accounting for Decision Making Competitive Strategy Elective Courses Any 6 Managing Hospitality in the International Context Service Quality Management (Hospitality) Data Analysis for Hospitality Managers Risk and Contingency Management (Hospitality) Applied Hospitality Management Sustainable Corporate Strategy Managerial Finance Managerial Economics International Business Courses Leadership Dynamics Provide an overview of the roles, processes and personal behaviours necessary for successful functioning and problem solving as leaders of work groups within complex enterprises. Contemporary Management Perspectives Provide an introduction to systems theory, systems thinking and organisations; strategy concepts, strategic management, risk management and leadership; external, industry and internal environments; globalisation, drivers and impacts; ethical issues. Creative and Accountable Marketing A sound overview of the role of the marketing function and marketing thinking, appropriate to contemporary organisations. Leading and Managing People In our present turbulent environment, firms require strategies for maximising the human resource contribution from all employees to sustain their organisation s competitive advantage. Accounting for Decision Making Provide students with the skills and knowledge to be able to utilise accounting information to improve their performance as managers. Competitive Strategy Introduces strategic management and the concept of strategy, as well as historical overview of strategic management, a model of the strategic management process, strategic planning and strategic thinking, defining the business, strategic intent, vision and goals, stakeholder analysis, ethics and corporate social responsibility. Managing Hospitality in the International Context Provides an overview of the international hospitality sector and explores the key factors and trends that influence hotel and hospitality managers decision-making and methods. Service Quality Management (Hospitality) This course enables students to form strategies for organisations to position themselves as leaders in the development and delivery of service excellence and managing customer value. Data Analysis for Hospitality Managers Introduces students to the concepts and methods of statistical analysis with application to facilitate continuous improvement in the hospitality industry. Risk and Contingency Management This course will explore the important aspects of risk management from a brief history, through foundation principles of real risk, the differences between strategic and tactical risk, and emerging issues in risk management. Applied Hospitality Management Students will adopt a leadership/management perspective through demonstrating situational understanding within holistic frameworks through to making business decisions. Sustainable Corporate Strategy Issues dealing with team formation for case studies and the concept of strategy, as well as levels of strategy: enterprise, corporate, business, and functional, analysis of a firm and its stakeholder, assessing stakeholder needs and salience, and stakeholder versus shareholder interests. Managerial Finance Deals with present value concepts, discounted cash flow techniques, risk, required rates of return, debt capacity, cash management, options thinking and strategic investment decisions, financial modelling and spreadsheets, leasing, debtors management. Managerial Economics The course considers the nature and method of economic thinking, demand and supply in a market economy, competition and monopoly, markets and governments, interest rates and the financial system, monetary policy, exchange rates, and the economics of growth. International Business Overview of globalisation, dealing with national differences in political economy, managing differences in culture, the global trade and investment environment.

10 Le Cordon Bleu MASTER OF INTERNATIONAL HOSPITALITY MANAGEMENT The two year hospitality Masters is targeted at individuals with limited industry experience but hold a related business undergraduate degree. The Master of International Hospitality Management is focused on developing general management and leadership capabilities immersed in a hospitality global perspective. Such emphasis is designed to fast track international careers. The Le Cordon Bleu stamp of international prestige is complemented by the academic excellence of University of South Australia, responsible for developing and delivering the program. ENTRY CRITERIA Bachelor Degree or 4 years relevant business or hospitality experience and expertise at management level. English language proficiency to international standard 6.5 Academic IELTS, with no band score less than 6. DURATION The Masters is delivered on a full-time basis over 2 years. The academic year comprises 4 terms of 11 weeks duration and includes a 6 months Hospitality Industry Experience. ENROLMENT PERIODS January and July. HOSPITALITY BUSINESS EXPERIENCE 6 MONTH PLACEMENT. To provide an opportunity to apply and integrate knowledge from diverse discipline areas within the program to a hospitality organisation through a learning experience in a hospitality workplace that utilises principles of action based project management for industry analysis and evaluation. EDUCATIONAL PROVIDER While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the program is delivered in association with the University of South Australia. The Le Cordon Bleu Masters program is conducted on the university s City West Campus. University of South Australia City West Campus North Terrace, Adelaide South Australia, Australia CRICOS Provider No: 00121B Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M

11 2009 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 9 Master of International Hospitality Management CRICOS Course Code: B Constitutes 12 courses over 2 years or 3* years part-time. Year 1 Introduction to Global Operations Leading and Managing People Financial Management Hospitality Marketing Management Strategic Principles Managing Hospitality in the International Context Data Analysis for Hospitality Managers Risk and Contingency Management Year 2 Service Quality Management Successful Hospitality Project Design Applied Hospitality Management Hospitality Industry Experience (6 months) Nested Awards The graduate programs are nested awards within the Master of International Hospitality Management. Graduate Certificate in Hospitality Business CRICOS Course Code: K Constitutes 4 course over 6 months full-time study. (1 year part-time) Introduction to Global Operations Leading and Managing People Financial Management Hospitality Marketing Management Graduate Diploma in International Hospitality Management CRICOS Course Code: M Constitutes 8 courses over 1 year full-time study. or 2 years part-time Introduction to Global Operations Leading and Managing People Financial Management Hospitality Marketing Management Strategic Principles Managing Hospitality in the International Context Data Analysis for Hospitality Managers Risk and Contingency Management *Holders of an Australian Student Visa must study full time. Courses Introduction to Global Hospitality Operations To explore the concept and practice of hospitality management in the context of the global industry and its environment at both a macro and micro level, examining the role, structure and size of the hospitality industry as well as environmental factors and strategies that impact on the hospitality industry. Leading and Managing People Explores the key factors that influence people s performance and behaviour in organisations in the hospitality sector from a perspective that draws upon leadership, organisational behaviour and HR literature. Financial Management To develop students understanding, and ability to analyse and interpret the financial information used in management decision making within international hospitality firms. Hospitality Marketing Management To enable students to appreciate the principles of marketing within the international hospitality environment and to understand a strategic marketing approach within the context of a service industry operations. Strategic Principles This course aims to establish a foundation of analysis and understanding of organisation systems and sub-systems and their operation through constant interaction with their environments. Managing Hospitality in the International Context Provides an overview of the international hospitality sector and explores the key factors and trends that influence hotel and hospitality managers decision-making and methods. Data Analysis for Hospitality Managers Introduces students to the concepts and methods of statistical analysis with application to facilitate continuous improvement in the hospitality industry. Students will apply the principles in collecting business data: types of data, sources of data, surveys, sampling methods, questionnaires. Risk and Contingency Management This course will explore the important aspects of risk management from a brief history, through foundation principles of real risk, the differences between strategic and tactical risk, and emerging issues in risk management. Service Quality Management This course enables students to form strategies for organisations to position themselves as leaders in the development and delivery of service excellence and managing customer value. Successful Hospitality Project Design Provides an applied and conceptual framework for the practice of management consulting and an introduction to the philosophical and paradigmatic issues in management research within the hospitality industry. Applied Hospitality Management Provides students with the opportunity to integrate and apply their knowledge and skills from previous courses to a simulation-based hospitality environment. Students will adopt a leadership/management perspective through demonstrating situational understanding within holistic frameworks through to making business decisions on the basis of analysis, judgment and creativity. Hospitality Industry Experience To provide an opportunity to apply and integrate knowledge from diverse discipline areas within the program to a hospitality organisation through a learning experience in a hospitality workplace that utilises principles of action based project management for industry analysis and evaluation.

12 Le Cordon Bleu MASTER OF ARTS IN GASTRONOMY It is one of the few programs in the world leading to an advanced degree in gastronomic studies. The courses are designed to provide a general appreciation of the history and culture of food and drink from ancient times, with a strong focus on contemporary themes. The program is flexible enough for students to pursue deeper understanding of particular topics or issues of interest to them while benefiting from the broad scope of the formal teaching. While the program leads ultimately to the degree of Master of Arts in Gastronomy, qualifications ranging from Professional Certificate of Gastronomy to Graduate Diploma of Gastronomy are awarded at various stages of completion. It is ideal for professionals seeking gastronomy-related careers in hospitality, media or tourism. ASSESSMENT METHOD Assessment involves assignments, essays, a dissertation or research projects. ARTICULATION & COURSE RECOGNITION There are no articulation or course recognition arrangements for this program. STUDY COMMITMENT To successfully pass your courses, you will need to allocate an appropriate time commitment to your study. In addition to the formal contact time required for each of your courses (e.g. lectures, tutorials, practicals), you will need to allocate non-contact time. Non-contact time will be required for a range of activities which may include, but are not limited to, assessment tasks, reading, researching, note-taking, revision, consultation with staff, and informal discussion with other students, While the relative proportion of contact and non-contact time may vary from course to course, as a guide, a full-time student should expect to spend, on average a total of 48 hours per week on their studies during teaching period. OVERVIEW OF ENTRY CRITERIA Minimum entry requirement for the program is a Bachelor Degree in a related field plus English language proficiency to international standard 6.5 Academic IELTS, with no band score less than 6. Applications from individuals without a Bachelor Degree will also be considered, with relevant specialist experience and expertise taken into account. A credit grade average will be required in the Professional Certificate to proceed to the Graduate Certificate. ENROLMENT PERIOD February. DURATION ON-CAMPUS & ONLINE STUDY Courses are offered to both online and on-campus students, beginning generally in February each year. Fulltime on campus students should anticipate 18 months to complete the Master of Arts (9 12 months coursework, approximately 6 months for the research component). Full-time studies 48 hours per week / 6 hours per day Part-time studies would then be equivalent to half of this (e.g. 24 hours per week or 3 hours per day) The online courses are offered only on a part-time basis, each course is offered over one semester (12 14 weeks). Online students will be able to complete their coursework in a minimum of two years and a maximum four years. It is sometimes possible to combine online and on-campus study. Holders of Australian student visas must study full time. EDUCATION PROVIDER While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the program is delivered in association with the University of Adelaide. University of Adelaide North Terrace, Adelaide South Australia, Australia CRICOS Provider No: 00123M Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M

13 Le Cordon Bleu Master of Arts in Gastronomy CRICOS Course Code: J Principles of Gastronomy Food and Drink in Contemporary Western Society Gastronomy and Communication Gastronomic Tourism or Food & Wine Technology Research Dissertation ( words) or Two Research Projects ( words each) Nested Awards While the program leads ultimately to the degree of Master of Arts in Gastronomy, qualifications ranging from Professional Certificate of Gastronomy to Graduate Diploma of Gastronomy are awarded at various stages of completion. Entry to the Graduate Certificate of Gastronomy through to the Master of Arts in Gastronomy is conditional upon successful completion and attaining a credit grade average or higher in coursework. Le Cordon Bleu Professional Certificate of Gastronomy CRICOS Course Code: A Principles of Gastronomy Le Cordon Bleu Graduate Certificate in Gastronomy CRICOS Course Code: C Principles of Gastronomy Food and Drink in Contemporary Western Society Le Cordon Bleu Graduate Diploma in Gastronomy CRICOS Course Code: B Principles of Gastronomy Food & Drink in Contemporary Western Society Gastronomy and Communication Gastronomic Tourism or Food & Wine Technology Core Courses Principles of Gastronomy The first of the three core courses, Principles of Gastronomy aims to give students an introduction to some of the basic concepts of gastronomy. It examines the cultural meanings of food and how these influence what we eat (and what we don t eat), changes in meals, mealtimes and drinking habits from ancient times to the eighteenth century, the evolution of cuisines and the influence of cookbooks as agents of culinary transmission, and the development of traditions of hospitality. Food and Drink in Contemporary Western Society Food and Drink in Contemporary Western Society is designed to encourage students to apply basic gastronomic principles learnt in the previous course in a contemporary context. How and why have the values we attribute to particular foods changed? What was the background to the Nouvelle Cuisine revolution, and what is its legacy? Do we now drink better, but less? Is there any link between the surge in popularity of organic foods and vegetarianism? Are regional foods necessarily authentic? Such questions form the basis of discussion and debate in Food and Drink in Contemporary Western Society. Focusing on the twentieth century, it presents a detailed analysis of developments in food and drink, production and processing technologies, cuisine and taste, eating habits and restaurants, gastronomic publishing and gastronomic tourism. Gastronomy and Communication The last of the three core courses, Gastronomy and Communication examines food (and drink) as a medium of communication as well as communication about food and drink. It aims to encourage students to express ideas, opinions and evaluations relating to food and drink, with particular emphasis on writing. Beginning with an introduction to the concept of food and drink as a means of communication, particularly in relation to rituals and festivities, the course explores the role and use of food and drink in literature and films how it contributes to plot or characterisation or generally enhances the work. It also examines food in art and the arts of the table. In addition students examine selected examples of food and wine writing and learn something of the craft of writing as well as editing skills and recipe writing techniques. They study the responsibilities and duties of a food or restaurant critic and write a series of restaurant reviews as part of their assessment for the course. They discuss the art of menu writing and menu design, assess and analyse television cooking programs in order to identify successful and unsuccessful formulae for different viewing audiences. Food & Wine Technology This course is designed to develop an understanding and appreciation of food production and wine making practices and how these affect the enjoyment of food & wine by the consumer. It examines food processing techniques and their influence on the qualities and sensory characteristics of the final food product, food hygiene and safety requirements and links between the food industry and health. The wine component of the course reviews the production and characteristics of major wine styles, relating them to regions and grape varieties of the world. It also covers correct handling practices and an understanding of characters used for wine evaluation. Gastronomic Tourism Gastronomic Tourism explores the food and drink experiences of tourists and examines various kinds of gastronomic attractions at a destination. It shows how food and drink at a destination enable tourist to participate in the local culture. It includes discussion of markets, food festivals and food/wine trails. It also considers the factors that influence tourists to seek food and drink experiences at a destination and it examines strategies for developing gastronomic attractions to satisfy tourist demand. It discusses the way in which food and drink are used to promote the image of a destination and assesses the role of gastronomic tourism in diversifying and strengthening rural economies. Research Projects and Dissertation Students have a choice of writing either two research projects of 8,000 9,000 words each or a dissertation of 15,000 18,000 words to complete their Master of Arts Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 11

14 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M Masters Delivery Partner UNIVERSITY OF SOUTH AUSTRALIA Le Cordon Bleu MBA-International Hotel & Restaurant Management Le Cordon Bleu Masters in International Hospitality Management HOSPITALITY BUSINESS MASTERS While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Business Masters Programs are delivered in association with the University of South Australia. The Le Cordon Bleu Masters Programs are conducted on the university s City West Campus. University of South Australia City West Campus North Terrace, Adelaide South Australia CRICOS Provider No: 00121B UniSA is an international university, with almost half of its students derived from offshore. The university, which is responsible for developing the Le Cordon Bleu Management Masters programs, offers a comprehensive range of research and coursework award programs in Australia and internationally. ARTICULATION & COURSE RECOGNITION In line with the University s policy on Course Credit, students who have completed appropriate post-graduate programs at appropriate institutions, with a credit or better assessment, can seek status in the relevant Le Cordon Bleu Masters subjects, pending assessment by the Program Director. TEACHING METHODS The coursework Master degree programs, comprise coursework, project work and research in varying combinations. The sequence of studies begins with a core of strategically oriented courses complemented by a range of electives that allow for some industry or functional study specialisation. Throughout the program, assignments encourage practical application of program work to workplace and organisational issues. Classes are conducted in seminar and workshop styles, maintaining low staff to student ratios and a high degree of interaction and participation. FACILITIES AND SERVICES The Le Cordon Bleu classes are held at the City West Campus on the corner of Liverpool Street and North Terrace, Adelaide. The University Library offers first-class business and management learning resources with a dedicated liaison librarian. It provides texts, journals, periodicals, magazines and access to on-line databases and information services. Extensive facilities and services at the University of South Australia include: Accommodation Computer Help Desk Computing Pools Learning Services Library Students Association Unisafe, Security Services Personal Safety on Campus AWARDS The postgraduate award is conferred by the University of South Australia in April and September each year at a ceremony held in Adelaide, South Australia. The parchment awarded to graduates displays the partnership names and logos of Le Cordon Bleu and the University of South Australia. ACCOMMODATION Student accommodation is available to international students. Students have a number of accommodation options from International Student Residences, Residential College and Private rental and/or share accommodation. For details visit the universities accommodation site:

15 2009 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 13 Masters Delivery Partner UNIVERSITY OF ADELAIDE Le Cordon Bleu Master of Arts in Gastronomy While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Masters of Gastronomy is delivered in association with the University of Adelaide, the food and wine university. It is home to the Research Centre for the History of Food and Drink, the Australian Wine Research Institute and the Cooperative Research Centre for Viticulture. University of Adelaide North Terrace, Adelaide South Australia, Australia CRICOS Provider No: 00123M An innovative and forward-looking university, Adelaide has major strengths in wine and food, biological sciences, physical sciences, information technology and telecommunications, environmental sciences and social sciences. Adelaide University, established in 1874, is committed to producing graduates recognised worldwide for their creativity, knowledge and skills, as well as for their cultural understanding. FACILITIES The facilities of the University offer students modern lecture theatre technology, state-of-the-art laboratories and worldwide access to resources, including: State-of-the-art Computer Suites Conference Rooms and Auditoriums Video Conferencing Facilities Extensive resource centre ACCOMMODATION Student accommodation is available to international students. Students have a number of accommodation options from International Student Residences and private rental and/ or share accommodation. Details are available through the University of Adelaide s Accommodation Services.

16 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M

17 2009 Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 15 BACHELOR DEGREES Le Cordon Bleu BACHELOR OF BUSINESS DEGREES Managing the workings of a 5-star hotel requires the tact of a diplomat, the strategic cunning of a general and the tenacity of a perfectionist. For example, if you would dare to run a hotel such as the famous Ritz in Paris, you would be responsible for an establishment that charges up to $14,000 a night for its Imperial Suite; A cellar containing 35,000 bottles of wine dating back to 1812; A kitchen once the domain of Escoffier himself that produces a million pastries a year; A bar that has played host to Oscar Wilde, Ernest Hemingway, Truman Capote and Jean-Paul Sartre and a guest list that includes the heads of state of almost every country on earth. This career is the destiny of a select few. The Le Cordon Bleu Bachelor degrees are clearly for those with the driving ambition to be the best with credentials that will set them apart from the competition in a demanding and ever-changing professional environment. We like to say we re giving our students the kind of business education and training that fits with exciting careers of today and the future. These degree programs have the prestige stamp of Le Cordon Bleu, and blends rich European tradition with a unique industry approach. This means a perfect mix of academic and practical using facilities that are second-tonone. Professional Experience in top establishments is also a feature.

18 Le Cordon Bleu BACHELOR OF BUSINESS DEGREES The key to career success is having the expertise and attitude to translate business growth into profit. And that s where the Le Cordon Bleu Bachelor Degrees come in. Designed to meet these challenges, the Le Cordon Bleu degrees provide: A high level of academic rigour, recognised internationally by the tourism and hospitality industry. Hospitality management education and training in the critical fields of business finance, sales and marketing, information technology and human resource management. A global understanding of the factors that influence the hospitality & tourism industry, particularly as they relate to the specialist degree undertaken. A unique focus on the concept of hospitality and critical analysis of management styles and practices. Le Cordon Bleu degree students come from different countries and backgrounds, but share a common dream. They see their investment in the Le Cordon Bleu Degree as a key to achieving success in the international corporate hospitality and tourism industry. Le Cordon Bleu is proud to offer the Bachelor of Business programs in: International Hotel Management International Restaurant Management These unique international business management programs prepare graduates for senior management positions in international hotels, resorts, restaurants or the convention business, and the world of international hospitality corporate management and consultancy. ADMISSIONS January and July each year. DURATION The Bachelor of Business degrees are 3 year programs which can be taken over 2 1 /2 years with intensive scheduling the course is structured on five Stages each over a six month semesters (normally weeks of scheduled classes). Stage two and four are taken up with Professional Experience Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M

19 ENTRY REQUIREMENTS Applicants should be at least 18 years of age. School leaver: Satisfactory completion of Year 12 secondary schooling or the equivalent overseas secondary education (e.g.international Baccalaureate) and demonstrated ability to undertake tertiary level studies. A sound knowledge of English language and basic mathematics, an operational knowledge of computers and effective communication skills are essential. ENGLISH LANGUAGE PROFICIENCY If English language proficiency is found to be insufficient for successful completion of the academic program, Le Cordon Bleu can direct a student to undertake additional language training at the expense of the student. Students joining from overseas will need to have achieved a minimum level of English proficiency for entry into the Le Cordon Bleu Degree programs of: 6.0 Academic IELTS with no band score below 6. DELIVERY STRUCTURE Under delivery agreements courses will be delivered at Regency International Centre for Hospitality, Leisure and Food Studies and the City West campus of University of South Australia. COURSE CREDIT Students seeking entry into the Bachelor of Business degrees can apply for Course Credit, a process which recognises prior study, skills and knowledge. Graduates from recognised institutions, providing evidence of their previous studies and industry experience will be eligible to apply for Course Credit (also known as Advanced Standing, RPL, Academic Credit or Credit Transfer). BRIDGING COURSE All direct entry Stage 3 students of the Bachelor of Business degree must undertake the Le Cordon Bleu Bridging course. The Bridging Course is a two week program offered immediately before the commencement of each semester. It offers a condensed version of the three foundation courses of the Bachelor of Business degrees: The Hospitality Experience, Introduction to Hospitality Management; and The Aesthetics of Food and Wine. The Bridging Course is essential for all students who have been granted Course Credit for all other Stage 1 courses. This course provides underpinning knowledge that will be referred to throughout the program Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M 17

20 Le Cordon Bleu BACHELOR OF BUSINESS DEGREES PROFESSIONAL EXPERIENCE Workplace experience is a critical component of the Le Cordon Bleu Bachelor degree. To complement the theoretical study components, each student is required to undertake 600 hours of professional experience over approximately 6 months in each of Stage 2 and Stage 4 of the program. Positions are negotiated by the Le Cordon Bleu Professional Development Department who aim to match students and positions for the most advantageous outcomes for both employer and student. Positions in Australia are paid and students will enter into a contract of employment with the host employer for the period of the placement. Students who find positions outside of Australia must investigate the conditions under which they will be engaged. EXIT POINTS There is only one exit point from the Bachelor of Business degrees. If a student chooses to exit the program after two years of successful academic study (including 1200 hours of industry experience), the following qualification will be awarded: Advanced Diploma of Business (International Hotel Management) CRICOS Course Code: B Advanced Diploma of Business (International Restaurant Management) CRICOS Course Code: A ASSESSMENT METHODS Assessment methods are varied, and include combinations of examinations, tests, essays, reflective journals, reports, projects, and other written assignments, oral presentations, classroom discussions and activities. ACCOMMODATION The Bachelor degree programs are non-residential. Students have a number of accommodation options from International Student Residences and private rental and/or share accommodation visit the site for further details. TEACHING METHODS Most courses will be delivered by a combination of lectures and tutorials. Practical courses will utilise the specialist restaurant, kitchen and beverage service facilities available at Regency International Centre for Hospitality, Leisure and Food Studies. Students of the Le Cordon Bleu Bachelor of Business degrees are expected to develop critical and reflective thinking skills and will be challenged through the use of simulations and practical experiences to apply their knowledge and skills and strategically analyse their decision making. In addition to scheduled classes, students will be expected to undertake individual study and extensive reading to further develop their knowledge. ACCREDITATION Le Cordon Bleu Australia is registered by the Training & Skills Commission (TSC) of South Australia to issue the following qualifications: Bachelor of Business (International Hotel Management) CRICOS Code D Bachelor of Business (International Restaurant Management) CRICOS Code C The TSC is the only legal body conferred authority under the South Australian Training & Skills Development Act (2003) to accredit Bachelor Degree programs (and higher) to private Registered Training Organisations outside of the University sector. Accreditation by the TSC is equivalent to accreditation undertaken by a Regional Accreditation body in the United States and the self-accrediting status of Royal Chartered Universities or Universities enacted via an Act of Parliament. The Bachelor degrees are listed on the South Australian Higher Education Register at Level 7 of the Australian Qualifications Framework Prospectus Le Cordon Bleu Australia Pty Ltd CRICOS Provider SA: 01818E NSW: 02380M