Le Cordon Bleu Master (Grad Dip, Grad Cert) of Gastronomic TourismInformation for students commencing 2013

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About this Course

The Le Cordon Bleu Master of Gastronomic Tourism (MGT) has been developed by Southern Cross University and Le Cordon Bleu, a leading international provider of culinary, hospitality management and gastronomy education. The MGT is designed for those with a passion for gastronomy and tourism, but uniquely, it combines an academic approach to understanding food and drink within historical, cultural, and contemporary contexts, integrated with tourism business management applications. The course maximises graduates’ 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.

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
Food, wine and tourism policy adviser / advocate

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 Recognition

The School of Tourism and Hospitality Management is a founding member of The International Centre of Excellence in Tourism and Hospitality Education (THE-ICE). This course is accredited to meet THE-ICE standards of excellence.

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 small business management to entrepreneurship and the application of ethical business practices in tourism operations.

Students may opt to do a research component (in place of two units), during which an independent study focusing on an aspect of Gastronomic Tourism is carried out.

Course Structure and Units (Subjects)

Important - Please contact the University for confirmation of the course structure prior to acting on this information. The University accepts no liability for any loss suffered by reason of reliance on this information.

To qualify for the Le Cordon Bleu Master of Gastronomic Tourism a total of 144 credit points (6 core units plus 6 elective units) must be completed.

This course offers intermediate awards (early exit points) at Graduate Certificate (4 units), Graduate Diploma (8 units) levels.

Students should anticipate a commitment of no less than 10 hours per unit per week (300 hours per unit). A student studying the full time commitment of two units per trimester can expect to study no less than 20 hours per week.

Please note that not all units can be studied in each trimester. For a full list of units (subjects), their availability, and specific course rules, please refer to the Specific Award Rules below.

Course Summary

Locations
Distance Education	Trimester A Trimester B Trimester C
Lismore	Unavailable
Coffs Harbour	Unavailable
Gold Coast Southern Cross Drive, Bilinga	Unavailable
Course Duration	2 years (two units per trimester) 4 years (one unit per trimester)
Fees and Charges	This is a full fee paying course. Australian citizens may be eligible for FEE-HELP. • Fee per unit: $2500; full course (12 units): $30,000 • Additional fee information
School	School of Tourism & Hospitality Management
Admission, Enrolment and General Enquiries	To register your interest, contact Le Cordon Bleu: Ph: +61 8 8348 3058 E: australia@cordonbleu.edu
Further Information

Total Units:	Award Abbreviation:	2013 ATAR equivalent/OP:
12 – Master 8 – Graduate Diploma 4 – Graduate Certificate	Master: LCBMGastTour Grad Dip: LCBGradDipGastTour Grad Cert: LCBCertGastTour	N/A
UAC Course Code	QTAC Course Code	CRICOS Course Code
N/A	N/A	N/A

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Teaching Methods

This course is delivered online via Southern Cross University’s distance education study option. The online study environment is highly interactive and strives to promote collaboration and a sense of community. You may receive a combination of podcast or video-linked lectures, electronic study materials, workshops, online discussion forums and virtual classes. The method of teaching may vary from unit to unit.

Learning Resources

The SCU library provides a wealth of services and print and electronic resources including document supply service, full-text journal literature, past exam papers, databases, ebooks, ereadings, and librarian assistance.

The MySCU web portal 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 program Blackboard Collaborate delivers advanced on-line learning environments for students and lecturers to communicate and collaborate through virtual meeting spaces and classrooms. They can share files, presentations, and applications. If the session is recorded, students can view it afterwards.

Assessment Methods

Assessment methods vary by unit and may include examinations, essays, reports, projects and other written assignments and presentations.

How to Apply

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

Advanced Standing

Advanced Standing may be granted to a student who has successfully completed postgraduate tertiary studies in tourism, business management or related fields of study within the last ten years at this university or at another approved institution or university. Applications for advanced standing are not accepted on the basis of current and professional industry experience.

We recommend that you apply for advance standing at the same time as you apply for admission into this course, because the amount and type of credit awarded will determine your study plan.

For more information, visit the advanced standing website.

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Specific Award Rules

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

4.1 Qualification for Admission

As an alternative to Rule 2 Section 3 Clause (20)a of the University’s Rules Relating to Awards, applicants for admission to candidature in the Le Cordon Bleu Master of Gastronomic Tourism may be selected where the applicant can satisfy one or more of the following:
1. completed the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism; or
2. completed the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism; or
3. can demonstrate academic or professional standing considered by the School Board to be equivalent to the requirements of Rule 2 Section 3 Clause (20)a or 4.1(a)(i).
As an alternative to Rule 2 Section 3 Clause (20)a) of the University’s Rules Relating to Awards, applicants for admission to candidature in the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism may be selected where the applicant can satisfy one or more of the following:
1. completed the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism; or
2. can demonstrate academic or professional standing considered by the School Board to be equivalent to the requirements of either Rule 2 Section 3 Clause (20)a or Rule 4.1(b)(i).
As an alternative to Rule 2 Section 3 Clause (20)a of the University’s Rules Relating to Awards, applicants for admission to candidature in the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism may be selected where the applicant can demonstrate academic or professional standing considered by the School Board to be equivalent to the requirements of either Rule 2 Section 3 Clause (20)a or Rule 4.1(b)(i); and
1. Have been born in one of the countries listed in Schedule A attached to Rule 2 Section 1 Clause (7) and have completed at least one year of full time (or equivalent) study at the level of AQF diploma (or equivalent) or above and the language in which that qualification was taught was English; or
2. be able to demonstrate proof of English proficiency by obtaining an overall band score of not less than 6.0 in the International English Language Testing System (including a minimum score of 5.5 in the sub-bands) or equivalent TOEFL or comparable test as determined by the Academic Board.

4.2 Requirements for an Award

To be eligible for the award of Le Cordon Bleu Master of Gastronomic Tourism a candidate shall successfully complete not less than twelve (12) units comprising:
1. all units listed in Part A of the Schedule of Units attached to these Rules; and
2. six (6) units from Part B of the Schedule of Units attached to these Rules.
To be eligible for the award of Le Cordon Bleu Graduate Diploma in Gastronomic Tourism a candidate shall successfully complete not less than eight (8) units comprising:
1. all units listed in Part A of the Schedule of Units attached to these Rules; and
2. two units (2) from Part B of the Schedule of units attached to these Rules.
To be eligible for the award of Le Cordon Bleu Graduate Certificate in Gastronomic Tourism a candidate shall successfully complete four (4) units from Part A of the Schedule of Units attached to these Rules.
A candidate who while enrolled for the Le Cordon Bleu Master of Gastronomic Tourism has completed the requirements of the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism may elect to be awarded the Graduate Diploma following withdrawal from candidature for the Master’s award.
A candidate who while enrolled for the Le Cordon Bleu Master of Gastronomic Tourism has completed the requirements of the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism may elect to be awarded the Graduate Certificate following withdrawal from candidature for the Master’s award.
A candidate who while enrolled for the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism has completed the requirements of the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism may elect to be awarded the Graduate Certificate following withdrawal from candidature for the Graduate Diploma award.

4.3 Advanced Standing

Candidates may be granted advanced standing in accordance with Rule 2 Section 4 of the University’s Rules Relating to Awards.
Notwithstanding Rule 4.3(a), candidates for the Le Cordon Bleu Master of Gastronomic Tourism who have completed all the requirements for the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism will be granted advanced standing for up to eight (8) units.
Notwithstanding Rule 4.3(a), candidates for the Le Cordon Bleu Master of Gastronomic Tourism or the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism who have completed all the requirements for the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism will be granted advanced standing for up to four (4) units.
Work experience will not be accepted as a basis for advanced standing.
Candidates who are of the opinion that their level of knowledge is already equal to that required to successfully complete a unit listed in the Schedule of Units may apply to the School of Tourism and Hospitality Board to be permitted to undertake a challenge examination in that unit. If the candidate is successful in the challenge exam, advanced standing for the unit will be granted.

Schedule of Units

Part A

HOS03417 - Principles of Gastronomy
SOC03418 - Food and Drink in Contemporary Society
MNG03419 - Gastronomic Tourism
COM03420 - Gastronomy and Communication
MKT01907 - Tourism and Hospitality Management
MNG00273 - Event Planning and Management

Part B

MNG00737 - Entrepreneurship
MKT00905 - Strategic Marketing of Destinations and Hotels
MNG03358 - Event Design Principles
HOS03421 - Food and Wine Technology
COM03422 - Food and Wine Writing
HOS03423 - Aesthetics of Food and Wine
MNG03424 - Independent Study in Gastronomic Tourism^*

* Double-weighted unit.