Private, coeducational, four-year college. Suburban campus. Founded in 1998.
Offered since 1998. Program calendar is divided into semesters. 18-month master’s degree in gastronomy. 2-year advanced diploma in restaurant and catering management. 2-year diploma in professional culinary management. 2-year master’s degree in International hospitality and restaurant management. 2.5-year bachelor’s degree in restaurant and catering management. 9-month certificate in commercial cooking. 9-month certificate in pastry.
American Culinary Federation; American Institute of Wine & Food; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; James Beard Foundation, Inc.
Areas of Study
Accounting; beverage management; business plan development; controlling costs in food service; culinary skill development; finance; food and wine philosophy; food preparation; food purchasing; human resources; information technology; international cuisine; kitchen management; legal aspects of food service management; management and human resources; marketing; menu and facilities design; nutrition; restaurant opportunities; sanitation; soup, stock, sauce, and starch production; wines and spirits.
Bakery; cafeteria; classroom; coffee shop; computer laboratory; demonstration laboratory; garden; gourmet dining room; learning resource center; lecture room; library; public restaurant; student lounge; auditorium; butchery; winery; food science laboratory.
520 total: 500 full-time; 20 part-time.
40 total: 40 full-time. 40 are industry professionals. Prominent faculty: Paul Reynolds; Stan Szczypiorski; Brian Lawes. Faculty-student ratio: 1:15.
1-year paid internship for bachelor and advanced diploma programs, 6 month paid internship for diploma program.
Application fee: A$500. Tuition: A$59,400 per 2-5 years-bachelor. Tuition: A$39,600 per 2 years-advanced diploma, A$55,000 for bachelor; A$37,000 for advanced diploma; A$20,000 for masters degree; A$24,000 for MBA. Program-related fee includes A$1980 for professional culinary tool kit.
In 2005, 25 scholarships were awarded (average award was A$10,000). Program-specific awards include required paid internship within Australia (up to 1 year). Employment opportunities within the program are available.
Apartment-style housing available. Average on-campus housing cost per month: A$950. Average off-campus housing cost per month: A$800.
Students may begin participation in January and July. Application deadline for January/February intake is November 30. Application deadline for July intake is May 31. Applicants must submit a formal application, letters of reference, 2 passport photos, evidence of English fluency (if English not first language), evidence of satisfactory completion of year 12 or equivalent.
World Wide Web: http://www.lecordonbleu.com.au.