Le Cordon Bleu Hospitality and Restaurant Management

Le Cordon Bleu Hospitality & Restaurant Management Program

Associate of Occupational Studies

The curriculum for this program was established in partnership with Le Cordon Bleu and is based on the LCB Restaurant Management Program developed in South Australia in 1992.

In order to meet the demand for qualified hospitality management professionals, the program is designed to prepare graduates aspiring employment at a range of levels in restaurant management. The program teaches theoretical and practical hospitality management, cuisine, and wine training, and it spans the gap between the kitchen and the dining room including all aspects of managing restaurant facilities. A high level of professional performance and appearance is expected due to the nature of the program.