Type of institution: Higher Education Institutions
This program is designed to provide essential skills and information for food purveyors and entrepreneurs, helping make informed decisions that lead to profitable outcomes.
4 semesters on campus and 2 semesters of professional experience. Subjects include: Fundamentals of gastronomic practice, Food production, Management concepts, Introduction to marketing, Professional gastronomic practice, Food product development, Food merchandising, Entrepreneurship and business management, Ethical food and wine business, Food and wine philosophy and Professional experience 1 and 2.
- Food entrepreneurship
Standard entry requirements
- Year 12 or equivalent
- Must be 18 years of age when the course commences
- Overseas students must have a minimum level of English proficiency to IELTS 6 with no Band Score below 5.5
- If English language proficiency is found to be insufficient for successful completion of the academic program, Le Cordon Bleu can direct students to undertake additional language training
|Mid year intake
Fee Help Available