Adelaide , Adelaide , Australia
Total Students
National Ranking
Emphasis is placed on acquiring the ‘soft’ as well as technical skills required to manage a modern hospitality business, from operations to business continuity management. Service quality management and revenue management are integral to the course, along with business planning, both of which set the foundations for an entrepreneurial and creative mindset that differentiates the Le Cordon Bleu MAHM from others that are less focused on the customer experience and problem-solving.
Course Code : N/A
Course Type : Full Time
Course Level : Masters/PG Degree
Duration : 02 Year
Total Tuition Fee :54080 AUD
Annual Cost of Living :29710 AUD
Le Cordon Bleu Australia Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA to deliver the International Diploma of Hotel Management. This was a very significant agreement as the qualification had previously only been offered in Switzerland. As part of this arrangement students had the opportunity to be awarded the Le Cordon Bleu Diplôme Culinaire d’Hôtelier, with this partnership arrangement lasted for over 10 years. In March 1998 Le Cordon Bleu Australia was registered as a company with the first meeting of the Board of Directors occurring in July 1998. Soon after this Le Cordon Bleu gained training provider registration with the Accreditation and Registration Council of SA under the Vocational Education, Employment and Training Act and the Education Services for Overseas Students Act. This registration allowed Le Cordon Bleu to recruit domestic and overseas students and to have its own courses accredited. From these beginnings, Le Cordon Bleu Australia grew to include campuses in Brisbane, Melbourne and Sydney. Today Le Cordon Bleu Australia is registered to deliver a broad range of vocational and higher education programmes in its own right and partnering with other highly respected, credible and quality tertiary institutions, which has from the beginning been a central component of the Le Cordon Bleu business model - a model that continues to drive business expansion today. Show Less
Business Owner | Chief Strategy Officer | Ficial Controller | Food Business Consultant | Hotel Department Head | Director of Human Resources | Company Director | Sales and Marketing Director | Project Manager