Le Cordon Bleu Graduate Diploma in Gastronomic Tourism

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 also have the opportunity to explore important concepts related to strategic marketing, information technology and the management of tourism operations.

Course Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a course. These outcomes are aligned with the graduate attributes.

Assessment methods vary by unit and may include examinations, essays, reports, reviews, portfolios, special projects and other written assignments as well as a range of interactive assessments such as blogs, wikis, online discussion boards and multimedia presentations.

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.

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
• 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.

As part of this course, 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.