Résumé du cours
Explore the aesthetics of food and wine and its place in the hospitality experience with a strong focus on the entrepreneurial and culinary aspects of hospitality, including small business management, marketing and wine & beverage management. Inspiring potential career pathways such as Restaurant Manager, Resort Manager or Business Owner.
Ce que vous apprendrez
COURSE STRUCTURE STAGE 1: ON-CAMPUS (6 MONTHS) SUBJECTS Kitchen Operations Management The purpose of this unit is for students to be able to interpret the daily activities and operations of a commercial kitchen; and acquire basic culinary skills and techniques in the French classical tradition. Food and Beverage Service The purpose of this unit is to develop in students an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry. Communication To develop effective communication skills as an independent learner and reflective practitioner. Wine Fundamentals To provide students with a holistic understanding of wine, from grape growing and production to wine tasting, in the context of food and beverage service. Food and Beverage Cost Control This unit will introduce students to food and beverage operations in an international hospitality context with an emphasis on cost control. Accounting Principles and Practice The purpose of this unit is to introduce accounting concepts and skills to enable students to interpret financial reports and apply budgeting processes. Stage 1 Industry Workshop The purpose of this unit is to provide a pre-placement opportunity for students to engage with industry professionals in a variety of industry settings to gain insights into innovative business operations, management styles and applications Management Concepts The purpose of this unit is to introduce and contextualise management concepts and theories usisng practical examples drawn from hospitality sectors. STAGE 2: WORK INTEGRATED LEARNING 101 (6 MONTHS) SUBJECTS WIL 101 STAGE 3: ON CAMPUS (6 MONTHS) SUBJECTS Introduction To Marketing The purpose of this unit is to introduce students to socially responsible approaches to customer centred marketing operations within the international hospitality industry. Hospitality Financial Management The purpose of this unit is to provide students with the opportunity to develop their understanding of financial management techniques relating to the international hospitality industry. Human Resources Management The purpose of this unit is to introduce students to the key principles, concepts, knowledge and skills required to manage human resources within a hospitality context. The Hospitality Experience The purpose of this unit is to reflect on the concept of hospitality, considering historical and cultual perspectives and the idea of hospitality as an experience. Restaurant Concepts The purpose of this unit is to research and apply concepts in the planning and design of restaurants. Food Quality Management The purpose of this unit is to develop students' skills and knowledge to ensure safe commercial kitchen food handling, preparation and storage, consistent with HACCP. Culinary Practice The purpose of this unit is to build on the introductory skills and knowledge that students gained in Kitchen Operations Management by developing intermediate and advanced culinary and management skills and knowledge. STAGE 4: WORK INTEGRATED LEARNING 201 (6 MONTHS) SUBJECTS WIL 201 STAGE 5: ON CAMPUS (12 MONTHS) SUBJECTS Advanced Marketing The purpose of this unit is to explore strategic marketing within an international context. Leadership and Management in Action The purpose of this unit is to enable students to be flexible and adaptive in their leadership style according to the needs of employees, the business and the situation at hand. Hospitality Business Law The purpose of this unit is to provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations that involve legal issues. Entrepreneurship and Business Management To develop a sound understanding of entrepreneurship and the entrepreneurial process and to provide students with the opportunity to conceptualise and plan the development of either a hotel, restaurant, food, wine, tourism, hospitality or event related business from an entrepreneurial perspective. Strategic Management To provide students with the opportunity to research and evaluate contemporary approaches to strategic management and their application to international hospitality businesses. Quality Service Management The purpose of this unit is to develop in students an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage. Decision Making For Managers The purpose of this unit is to apply knowledge and decision-making skills in various simulated (virtual and role-play) business management scenarios. Food and Wine Philosophy The purpose of the unit is to synthesise all design and planning aspects of a bespoke dining experience. Based on group work the unit covers menu and recipe design, costing and service, using an applied gastronomic approach.
Détails du cours
À qui s'adresse ce cours?
Applicants who wish to forge a career in restaurant management are encouraged to consider this degree program. Applicants will learn to master the fundamentals of hospitality as well as strategic management principles. Admission criteria: Applications with higher education study: Applications with previous higher education study will be eligible for entry into Le Cordon Bleu’s VET and/or higher education programs. Academic Credit will be assessed upon application and approved Academic Credit will be detailed in the Letter of Offer. Successful completion of an approved undergraduate degree will be required for entry into our postgraduate programs. Applicants with vocational education and training (VET study): Applications with recognised VET studies will be eligible for entry into Le Cordon Bleu’s VET and undergraduate programs. Academic Credit will be assessed upon application and approved Academic Credit will be detailed in the Letter of Offer. Applicants with work and life experience: Applicants who are over 21 years of age at the time of application are entitled to consideration for entry as mature-age students. For entry into undergraduate and postgraduate programs applicants must have at least three year’s work experience at a supervisory/management level as deemed relevant by the Dean of Le Cordon Bleu Australia or nominee. Applicants with recent secondary education: Applicants will be required to have successfully completed an Australian Year 11 (for VET programs) or Year 12 program (for undergraduate programs) or recognised foundation program. No ATAR is required. There is no expiry date on completion of these qualifications.