business ventures.”
SUSIE CHANT / MASTER OF GASTRONOMY / BUSINESS OWNER / DIVINE CAFÉ
STAGE 1: ON CAMPUS (6 MONTHS)
Explore crucial hotel management concepts. Understand the fundamentals of hospitality, commercial kitchen operations, food and beverage service and the world of wine. Within business operations, you will learn advanced corporate communication skills, cost control techniques and the fundamentals of financial reporting.
SUBJECT / UNITS
Kitchen Operations Management Food and Beverage Service Communication
Wine Fundamentals
Food and Beverage Management Finance 1
Housekeeping
Responsible Service of Alcohol Management Concepts
STAGE 2: PROFESSIONAL EXPERIENCE 1 (6 MONTHS) Your six-month placement with leading hospitality businesses, organised through our Career Services Unit team, enables you to apply your new skills and knowledge in a professional workplace.
Professional Experience 1 (Theory) Professional Experience 1 (Practical)
STAGE 3: ON CAMPUS (6 MONTHS)
Build on the foundations of hospitality operations and management theory.
You will be introduced to key principles of human resources management, customer-centred marketing as well as specific finance and accountancy practices for hospitality businesses.
SUBJECT / UNITS Introduction To Marketing Finance 2
Human Resource Management The Hospitality Experience
International Hotels and Events Rooms Division Management Management Information Systems
STAGE 4: PROFESSIONAL EXPERIENCE 2 (6 MONTHS)
Your second placement, organised again by our Career Services Unit team, consolidates your new skills and knowledge while providing opportunity for strategic analysis.
Professional Experience 2 (Theory) Professional Experience 2 (Practical)
STAGE 5: ON CAMPUS (12 MONTHS)
Critically analyse contemporary approaches to strategic hospitality management and organisational leadership. Learn the art and science of risk management planning and advanced marketing strategies within an internationally competitive environment. Focus on delivering superior performance and value to your customers. Your application of strategic managerial skills will be nurtured through simulated workplace situations.
SUBJECT / UNITS Advanced Marketing Leadership and Management in Action
Hospitality Business Law Entrepreneurship and Business Management
Strategic Management Quality Service Management Decision Making For Managers Strategies In Globalised Hospitality
Course
Outlines
Evaluate a crucial set of food industry and management concepts in your first six months of study. Explore the fundamentals of wine and gastronomic practice as you learn advanced communication skills and financial principles.
SUBJECT / UNITS Fundamentals of Gastronomic Practice Food Production Communication Wine Fundamentals
Food and Beverage Management Finance 1
Industry Workshop Management Concepts
STAGE 2: PROFESSIONAL EXPERIENCE 1 (6 MONTHS) Apply your newly acquired skills and knowledge during your six-month placement with leading businesses, organised through our Career Services Unit team.
Professional Experience 1 (Theory) Professional Experience 1 (Practical)
STAGE 3: ON CAMPUS (6 MONTHS)
Focus on the ever-changing nature of food product development, merchandising and marketing upon returning to campus for your next six-month study component. Learn about key human resource management principles and accounting practices in food related businesses.
SUBJECT / UNITS Introduction To Marketing Finance 2
Human Resource Management Professional Gastronomic Practice
Food Quality Management Food Production: Product Development
Food Merchandising
STAGE 4: PROFESSIONAL EXPERIENCE 2 (6 MONTHS)
Your second placement, organised again by our Career Services Unit team, consolidates your new skills and knowledge while providing opportunity for strategic analysis.
Professional Experience 2 (Theory) Professional Experience 2 (Practical)
STAGE 5: ON CAMPUS (12 MONTHS)
Strategic management concepts, ethical approaches to food and wine businesses and entrepreneurial management skills come to the fore in your final 12 months of study. Simulated business environments and situations allow you to apply strategic managerial skills.
SUBJECT / UNITS Advanced Marketing
Leadership and Management In Action
Hospitality Business Law Entrepreneurship and Business Management
Strategic Management Ethical Food and Wine Business Quality Service Management Food and Wine Philosophy Gain the essential knowledge and skills for success in restaurant
management. Beyond instruction in commercial kitchen operations and food and beverage service, be introduced to the fundamentals of wine.
Understand restaurant business operations while learning sophisticated communication skills, revenue control techniques and financial reporting.
SUBJECT / UNITS
Kitchen Operations Management Food and Beverage Service Communication
Wine Fundamentals
Food and Beverage Management
Finance 1
Industry Workshop
Responsible Service of Alcohol Management Concepts
STAGE 2: PROFESSIONAL EXPERIENCE 1 (6 MONTHS)
Le Cordon Bleu’s superb integration with the restaurant industry allows you to experience the reality of the contemporary workplace. Your placement is organised through our Career Services Unit team.
Professional Experience 1 (Theory) Professional Experience 1 (Practical)
STAGE 3: ON CAMPUS (6 MONTHS)
Discover the advanced aspects of managing a restaurant business.
Be introduced to key principles of human resource management, customer-centred marketing and specific finance and accountancy practices for restaurant operations.
SUBJECT / UNITS Introduction To Marketing Finance 2
Human Resource Management The Hospitality Experience
Restaurant Concepts and Management
Food Quality Management Culinary Practice
STAGE 4: PROFESSIONAL EXPERIENCE 2 (6 MONTHS)
Your second placement, organised again by our Career Services Unit team, consolidates your new skills and knowledge while providing opportunity for strategic analysis.
Professional Experience 2 (Theory) Professional Experience 2 (Practical)
STAGE 5: ON CAMPUS (12 MONTHS)
Examine contemporary approaches to organisational leadership and strategic management. Consider essential business demands such as risk management planning, advanced marketing strategies and hospitality business law. Quality service management that focuses on delivering superior performance and value to customers is a vital ingredient to your success while you exercise your creative skills in entrepreneurship.
SUBJECT / UNITS Advanced Marketing Leadership and Management In Action
Hospitality Business Law Entrepreneurship and Business Management
Strategic Management Quality Service Management Decision Making For Managers Food and Wine Philosophy
YEAR 1
COURSES UNDERTAKEN WITHIN THE FIRST YEAR OF STUDY INCLUDE:
Service Quality Management Global Business Environment People Organisations and Leadership Accounting for Management Marketing Management
Risk and Contingency Management Managing Hospitality in the International Context
Research and Business Decision Making AIM HIGH AND EXPAND YOUR
INTERNATIONAL CAREER
OPPORTUNITIES. OUR TWO-YEAR MASTERS DEGREE IS YOUR PASSPORT TO GREATER POSSIBILITIES IN
INTERNATIONAL HOSPITALITY MANAGEMENT. DEVELOP YOUR SKILLS IN MANAGEMENT, FINANCE AND OPERATIONS TO POSITION YOURSELF FOR A SUCCESSFUL CAREER AT AN EXECUTIVE LEVEL.