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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.
Potential career paths include:
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.
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.
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.
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.
|Distance Education||Trimester A
Southern Cross Drive, Bilinga
|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
|Total Units:||Award Abbreviation:||2013 ATAR equivalent/OP:|
|12 – Master
8 – Graduate Diploma
4 – Graduate Certificate
Grad Dip: LCBGradDipGastTour
Grad Cert: LCBCertGastTour
|UAC Course Code||QTAC Course Code||CRICOS Course Code|
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.
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 vary by unit and may include examinations, essays, reports, projects and other written assignments and presentations.
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 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.
Master (Grad Dip, Grad Cert) of Business Administration in Hotel and Tourism Management
Master (Grad Dip, Grad Cert) of Convention and Event Management
Master (Advanced, Grad Dip, Grad Cert) of International Tourism and Hotel Management
See the University’s Rules Relating to Awards, in conjunction with the Specific Award Rules listed below.4.1 Qualification for Admission
* Double-weighted unit.