Prospectus 2009 - Le Cordon Bleu

222009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLe Cordon BleuBACHELOR OF BUSINESSINTERNATIONALRESTAURANT MANAGEMENTCourse Code: 060182CThe Bachelor of Business (InternationalRestaurant Management) is an intensiveprogram focused on preparing studentfor a range of careers at managementlevel in restaurant business, food andbeverage consultancies, food and winemarketing, and related food productionand food service operations within theinternational restaurant industry.Through this multi-disciplinary program, whichincorporates simulated and real-life professionalpractices, students explore the aesthetics of food and wineand its place in the hospitality experience. The degree hasa strong focus on the entrepreneurial and culinary aspectsof the world of hospitality, including small businessmanagement, marketing, wine and beverage managementcoupled with high level culinary skills related directlyto the world of international restaurant management.Year 1 – Stage 1 – On Campus (6 months)Kitchen Operations ManagementTo develop a sound understanding of the daily activitiesundertaken in a commercial kitchen within the international hoteland restaurant industry.Food and Beverage ServiceTo develop an understanding of the food and beverage serviceoperations required of personnel within the international hoteland restaurant industry.Introduction to Hospitality ManagementTo introduce students to concepts, theories and practical examplesof organisations and the fundamentals of managing theseorganisations within hospitality industries.Marketing for Hospitality EnterprisesTo introduce students to a customer-centred approach to operatingwithin the international hospitality industry with a focus on thefundamentals of marketing as it applies to hospitality enterprises.CommunicationsTo develop effective communication skills as an independentlearner and reflective practitioner.Wine FundamentalsTo introduce knowledge of wine styles and manufacture, and skillsto identify basic characteristics of major wine types and styles.The Hospitality ExperienceTo introduce students to the general concept of hospitality,understood as a core value upheld by societies the world overand promote an understanding of the importance of the conceptof hospitality in ethical, socio-cultural and philosophical terms,and examines the everyday practices and business applicationof hospitality principles in the hospitality industry.Technology and Information Systems for RestaurantsTo provide the fundamental skills and knowledge to manage the technologyand information systems required for management of a restaurant.Restaurant Business OperationsTo introduce students to the complex subject of food and beveragemanagement and cost control techniques commonly used in therestaurant industry.Restaurant Concepts and ManagementTo introduce students to the principles and concepts they will needto understand in order to plan, design and establish a restaurant,whether from start up or on taking over an existing restaurant.The Aesthetics of Food & WineTo introduce students to the concept of aesthetics in relation to theeducation of the senses, encompassing historical, cultural and gastronomiccontexts, focusing on how specific tastes are culturally constructed.Food and Beverage ManagementTo introduce students to the complex subject of food and beveragemanagement and cost control techniques commonly used ininternational hospitality establishments.Introduction to Accounting and Cost Control for RestaurantsTo introduce basic concepts and skills of accounting and bookkeeping,and to enable students to interpret financial reports and understandthe process of cost and revenue control in a restaurant context.Stage 2 – Professional Experience 1(6 months)To allow students to develop and apply practices and principlesintroduced in a controlled learning environment in a realworkplace situation.