Bachelor of Business (International Restaurant Management)

Undergraduate Entry Requirements

Application Fee: AUD 250

Academic Qualifications: Applicants for undergraduate programs typically require a minimum academic achievement of 60% or above in their Grade 12 or equivalent secondary education from a recognized institution.

English Language Proficiency:

• IELTS: Overall band score of  6.0 with a minimum of 5.5 in each component.

Le Cordon Bleu, Australia, is dedicated to providing international students with opportunities for financial assistance through a range of scholarships. These scholarships are designed to support and recognize the academic excellence and passion of students pursuing culinary and hospitality education.

Le Cordon Bleu Australia Alumni Scholarships: Le Cordon Bleu, Australia, values its alumni and offers scholarships to support them in their academic and professional journey. These scholarships are open to international students who are former Le Cordon Bleu students and wish to further their culinary or hospitality education.

Industry Scholarships: Le Cordon Bleu collaborates with industry partners to offer scholarships to international students. These scholarships often have specific criteria and requirements related to the culinary and hospitality field, and they aim to promote industry growth and development.

Merit-Based Scholarships: Le Cordon Bleu, Australia, provides merit-based scholarships to international students who have demonstrated exceptional academic achievements and a strong culinary and hospitality excellence.

Graduates of the Bachelor of Business (International Restaurant Management) at Le Cordon Bleu, Australia, are well prepared for a wide range of management and leadership career opportunities within the global restaurant and food service industry. The program’s strong combination of business education and restaurant-focused management training equips graduates with the operational, financial, and strategic skills required to manage dining establishments in competitive international markets. 

Restaurant Manager: Graduates can pursue roles as Restaurant Managers, overseeing daily restaurant operations, managing staff, controlling costs, and ensuring high standards of customer service.

Food and Beverage Manager: In this role, graduates manage food and beverage operations across restaurants or hospitality venues, focusing on service quality, budgeting, and operational efficiency.

Restaurant Operations Manager: Restaurant Operations Managers oversee multiple aspects of restaurant performance, including staff coordination, operational planning, cost management, and service consistency.

Multi-Unit Restaurant Manager: Graduates may manage multiple restaurant outlets within a brand or chain, ensuring consistency in operations, quality standards, and business performance across locations.

Hospitality Sales and Marketing Manager: Graduates can work in hospitality sales and marketing, developing promotional strategies to attract customers and build brand presence for restaurants and food service businesses.

Revenue and Cost Control Manager: In this role, graduates analyse revenue streams, manage pricing strategies, and control food and labour costs to improve restaurant profitability.

Event and Catering Manager: Event and Catering Managers plan and manage food services for corporate events, functions, and special occasions, ensuring quality execution and customer satisfaction.

Guest Experience Manager: Guest Experience Managers focus on enhancing customer satisfaction, service delivery, and brand loyalty within restaurant environments.

Restaurant Consultant: Graduates may work as restaurant consultants, advising businesses on operational improvement, menu strategy, service standards, and performance optimisation.

Restaurant Entrepreneur: Graduates with entrepreneurial ambitions may establish and manage their own restaurants, cafés, or food service ventures, applying business and management expertise.