The curriculum is structured around core business units and a dedicated Gastronomy major. Key areas of study include:

• Core Business Units: Business Communication, Accounting Principles, Marketing Fundamentals, Strategic Management, Business Law.
• Gastronomy Major Units:
  • The Gastronomic Tourism Experience
  • Food Quality Management
  • Wine Fundamentals
  • Food and Wine Philosophy
  • Professional Gastronomic Practice
  • Food Logistics
• Work Integrated Learning (WIL): The program includes mandatory professional placements in relevant food, wine, or hospitality businesses, allowing you to apply theoretical knowledge in real-world settings.

The program’s “Lego model” allows for some flexibility in building your study plan while ensuring core learning outcomes are met.

To be eligible for the Bachelor of Business (Gastronomy) program, applicants typically require:

• Academic: Successful completion of Australian Year 12 (or equivalent overseas secondary education) with an ATAR of 60 or higher. Consideration is also given to applicants with vocational education and training (VET) study or relevant work/life experience (e.g., minimum 3 years at a supervisory/management level for those over 21).
• Age: Must be 18 years of age by the program commencement date.
• English Language Proficiency: Demonstrated proficiency through:
  • IELTS (Academic): Overall 6.0 with no band score below 5.5
  • Or equivalent recognised English language test scores (e.g., TOEFL iBT 64, PTE Academic 50).

Note: Specific entry requirements may vary by campus and intake. Please refer to the official Le Cordon Bleu Australia website for the most current and detailed admission criteria.