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Le Cordon Bleu Master of Gastronomic Tourism

2015 | 2016 | 2017 | 2018

About this course

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.

While not compulsory, an annual Residential is arranged for all gastronomic tourism students to network and engage with their peers and teaching staff, as well as with the wider food services sector.

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.

Career opportunities

Potential career paths include:

  • Professional food writer/reviewer
  • Cellar-door manager
  • Food trail operator/tour guide
  • Entrepreneur in a food-and-wine-related business
  • Manager in sustainable food and wine production
  • Marketing consultant
  • Food and/or wine festival organiser/consultant

This course aims to produce graduates with a broad understanding of the potential to add value to food and wine tourism and related business operations. Crucially, this understanding has social responsibility at its core. Graduates will be both innovators and protectors of tradition, helping to revitalise and strengthen local and regional food cultures.

Professional placement

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. 

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. 

Major areas of study

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 and hospitality operations.

Students also undertake an independent industry research project (equal to two units), towards the end of their degree, to focus on an aspect of gastronomic tourism that interests them. 

Assessment methods

Students are assessed in each unit on the basis of written and/or oral assignments. These may include researched essays, reports, presentations, case studies, portfolios, online discussions, tests and exams, as well as more interactive assessments such as blogs, wikis, online discussion boards and multi-media presentations. Students may also be asked to participate in group work as well as individual assignments. The weighting of assessment marks between assignments and examinations varies.

Teaching methods

This course is delivered via the University’s online study option. The online study environment is highly interactive and strives to promote collaboration and a sense of community. Students may receive online pre-recorded and/or live lectures, electronic study materials, workshops, online discussion forums and virtual classes. The method of teaching may vary from unit to unit.

Advanced standing

Your previous learning experiences relevant to one or more units in this course may help you reduce the duration of your degree.

  • Recognition of formal and non-formal learning
    Credit may be awarded to a student for formal learning (gained through full or partial achievement of an accredited qualification or course) or non-formal learning (that takes place through a non-accredited course or program of learning) completed at Southern Cross University or in other learning settings in Australia and/or overseas.
  • Recognition of informal learning
    Credit may be awarded on the basis of current informal learning (that takes place through work, social, family or leisure activities).

To help you identify how much credit you may receive for your related prior learning visit SCU Pathways.

An application for advanced standing must be submitted so we can assess your prior learning. Please apply for advanced standing at the same time as you apply for admission into this course, because the amount of credit awarded will determine the sequence of units you will study.

 Go to course structure to see if specific advanced standing rules also apply to this course.

Learning support

Learning resources

MySCU is a student's point of entry to a range of online services and resources that support study and student life. The portal includes unit learning sites and information sites where students can access resources, communication tools and useful links that are integral to their studies.

The web-based study environment Blackboard Learn delivers an advanced online learning environment for students and lecturers to communicate and collaborate through virtual meeting spaces, classrooms, and discussion boards. They can share files, presentations and applications. If a tutorial or lecture is recorded, students can view it afterwards.

Learning materials include the provision of unit information guides, study guides and readings. Students may need to purchase or access prescribed text books.

The SCU Library provides a wide range of services that include face-to-face and online help, and access to print and electronic resources. To find out more, see the Library Toolbox.

The Academic Skills team supports student learning by offering online and on-campus academic skills workshops, assignment reviews and small group or one-on-one face-to-face, phone or Skype consultations during business hours 9am to 4.30pm. Appointments can be made via the MySCU Hub ‘Connect Now’ button or on the Academic Skills home page. Students can also book appointments online in Career Hub.

The YourTutor service provides online after-hours study support for SCU students. This service is available from 4pm to midnight Sunday to Friday via the 'Connect Now' button on MySCU Hub or from a link in nominated unit learning sites. The YourTutor service offers generic writing feedback and live online chat assistance for foundational concepts and study skills.

Equipment and facilities

It is essential that students have ready access to a computer and reliable internet connection to study in this course.

Course structure

See the University’s Rules Relating to Awards, in conjunction with the Specific Award Rules listed below.

Table of contents


Admission requirements

  1. 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; or
    2.  have completed the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism or equivalent qualification; or
    3. have completed the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism or equivalent qualification.
  2. With reference to Schedule B in Rule 2, Section 1, the level of attainment should be at least equivalent to IELTS 6.5.

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 (192 credit points) comprising:
    1. all units listed in Part A; and
    2. four (4) units from Part B; and
    3. four (4) units from Part C

Advanced standing

  1. 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.
  2. Candidates may be granted advanced standing on the basis of relevant work experience or professional qualifications obtained through formal, non-formal or informal learning.

 

Schedule of units

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How to apply

Applications for the Le Cordon Bleu Master of Gastronomic Tourism can be made by downloading the Gastronomic Tourism Direct Application Form [PDF].


Domestic students

International students

Confirm you meet the entry requirements including English language and academic entry and any specific pre-requisites.

Southern Cross University accepts applications directly through the International Application for Admissions form.

Additional information on how to apply is available at SCU International. Please note applicants from some countries need to go through an Education Agent.

The information on this page may be subject to change over time. Please check this page again before acting and see our disclaimer.

From the 1st of June, 2017, the term 'Distance Education' has been replaced with 'Online'