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Le Cordon Bleu Australia

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Course name
Master of Business International Hospitality Management
Course Category
Business Mgmt and Studies
Type of Course
Full time
Level of course
Masters
Course Duration
2 - Years
Description
The two year hospitality Masters is targeted at individuals with limited industry experience but an undergraduate degree.

The Master of International Hospitality Management is focused on developing general management and leadership capabilities immersed in a hospitality global perspective. Such emphasis is designed to fast track international careers.
Marks
Not Given
Minimum Qualification
Not Given
Other Notes
~ Bachelor Degree or 4 years relevant business or hospitality experience and expertise at management level.
~ English language proficiency to international standard 6.5 Academic IELTS, with no band score less than 6
Le Cordon Bleu Australia logo
Over the last century Le Cordon Bleu has seen revolutionizing change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.

In less than one year, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals; it is the international passport to a rewarding and fulfilling career. At Le Cordon Bleu, we recognize that our students need a superior, well rounded education in order to succeed in today’s competitive world and we provide them with the tools to excel in less time than most other educational institutes.

While our main focus at Le Cordon Bleu is higher education, we have taken special interest in the public realm as well. We offer many fine restaurants as well as numerous bakeries and coffee shops under the Le Cordon Bleu trademark. In addition, we have expanded our activities to include various education media such as culinary publications, instructional videos, TV series, cooking equipment and much more. Furthermore, Le Cordon Bleu is often requested as an advisory consultant and is asked to participate in more than 50 international events, sharing our expertise around the globe. Our privileged partnerships and articulation agreements with various governments, universities and culinary associations have allowed us to promote French Art de Vivre worldwide.
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The focus of the Professional Culinary Management or the Le Cordon Bleu Diplôme Avançé de Gestion Culinaire is specifically geared to the international culinary industry. For th...
The Associate Degree in Culinary Management will provide a key foundation qualification for those seeking a career as executive chef / kitchen manager / foodservice manager. The...
The Bachelor of Business (Culinary Management) will provide a key foundation qualification for those seeking a career as executive chef, kitchen manager or foodservice manager. ...
The Bachelor of Business (International Hotel Management) extends and prepares students for a range of careers in the international hospitality industry through a multidisciplinary...
The Bachelor of Business (International Restaurant Management) is an intensive program focused on preparing students for a range of careers at management level in restaurant busine...
The Bachelor of Business (Culinary Management) will provide a key foundation qualification for those seeking a career as executive chef, kitchen manager or foodservice manager. ...
The Basic Cuisine program (Certificate I) opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly,...
The Intermediate Cuisine (Certificate II) program introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level program...
In the Superior Cuisine (Certificate III) program, which culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma), you will learn about the current evolution of French...
The main ingredients in French pâtisserie are flour, butter, eggs and ‘savoir-faire!’ By learning their various combinations, properties and applications, you will learn how t...
Like the Intermediate Cuisine program, Intermediate Pâtisserie is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or a ...
The Superior Pâtisserie program culminates in Le Diplôme de Pâtisserie Le Cordon Bleu. It combines all the knowledge, techniques and artistic skills of the Basic and Intermediat...
The Le Cordon Bleu Master of Business Administration – International Hotel and Restaurant Management, a 1.5 year program is specifically designed to prepare individuals working a...
The two year hospitality Masters is targeted at individuals with limited industry experience but an undergraduate degree. The Master of International Hospitality Management is f...
The Associate Degree in Culinary Management will provide a key foundation qualification for those seeking a career as executive chef / kitchen manager / foodservice manager. The...
Adelaide Orientation on 20/01/2010 - 22/01/2010

Sydney Orientation on 27/01/2010 - 27/01/2010

Sydney Culinary Arts Graduation on 03/02/2010 - 03/02/2010

Adelaide Course Commencement Ceremony on 05/03/2010 - 05/03/2010

Adelaide Graduation on 04/09/2010 - 04/09/2010

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