Master of Applied Hospitality Management
The Master of Applied Hospitality Management program at Le Cordon Bleu, Australia, is d...
Bachelor of Business in International Restaurant Management (BIRM)
Sydney
INTAKE: Jan, May & Aug
Program Overview
The Bachelor of Business in International Restaurant Management (BIRM) at Le Cordon Bleu, Australia, is designed for students aspiring to leadership roles in the global restaurant and food service industry. The program integrates business management principles with specialised restaurant operations knowledge, preparing graduates to manage, develop, and grow food service businesses in competitive international markets. With a strong focus on operational excellence, customer experience, and strategic management, the program develops well-rounded professionals capable of adapting to evolving hospitality trends.
Curriculum: The curriculum combines core business subjects with specialised restaurant management studies, covering areas such as food and beverage management, cost control, marketing, human resource management, financial analysis, and service quality management. Students gain practical insights into restaurant operations, menu planning, supply chain coordination, and leadership, ensuring a balanced mix of theoretical understanding and applied industry knowledge essential for real-world restaurant environments.
Research Focus: The program places emphasis on applied research related to restaurant operations, consumer behaviour, sustainability in food services, and innovation in dining concepts. Students are encouraged to analyse market trends, operational challenges, and emerging business models within the global restaurant industry, helping them develop data-driven decision-making skills and strategic thinking abilities aligned with industry needs.
Industry Engagement: Le Cordon Bleu, Australia, maintains strong connections with the hospitality and restaurant sector, enabling students to gain industry exposure through practical training, internships, and industry-led projects. Engagement with experienced professionals, operational case studies, and real-world business scenarios enhances students’ understanding of restaurant management practices and strengthens their employability upon graduation.
Global Perspective: With its international focus, the BIRM program prepares students to operate in multicultural and global restaurant environments. The curriculum highlights international market dynamics, cross-cultural management, and global service standards, equipping graduates with the flexibility and global awareness required to manage restaurants across diverse regions and international hospitality markets.
Location
Sydney
Score
IELTS 6
Tuition Fee
AUD 23586
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 in International Restaurant Management (BIRM) at Le Cordon Bleu, Australia, are equipped with strong business acumen and specialised restaurant operations knowledge, enabling them to pursue diverse career opportunities in the global food service and hospitality industry.
Restaurant Operations Manager: Graduates can work as Restaurant Operations Managers, overseeing daily restaurant activities, managing staff performance, controlling operational costs, and ensuring high service standards across front-of-house and back-of-house operations.
Food and Beverage Manager: In this role, graduates manage food and beverage services within restaurants, hotels, and hospitality venues, focusing on budgeting, supplier coordination, menu pricing, and quality control to enhance customer satisfaction and profitability.
International Restaurant Manager: International Restaurant Managers oversee restaurant outlets across global locations, adapting operational strategies to suit cultural preferences while maintaining brand consistency and service excellence.
Hospitality Business Development Manager: Graduates may pursue careers in business development, identifying growth opportunities, expanding restaurant brands, and developing strategic partnerships within the food service and hospitality industry.
Restaurant Marketing Manager: Restaurant Marketing Managers are responsible for creating marketing campaigns, managing brand presence, and driving customer engagement through digital marketing, promotions, and loyalty programs.
Franchise Operations Manager: In franchise-based restaurant businesses, graduates oversee multiple outlets, ensuring operational compliance, quality consistency, and effective coordination between franchise partners and corporate teams.
Food Service Consultant: Graduates can work as food service consultants, advising restaurants and hospitality businesses on operational improvements, menu optimisation, cost efficiency, and service quality enhancement.
Entrepreneur / Restaurant Owner: With entrepreneurial ambitions, graduates may establish and manage their own restaurants, cafés, food trucks, or multi-brand food ventures in domestic or international markets.
Catering and Event Operations Manager: Graduates can manage catering and event dining operations, coordinating large-scale food services, logistics, staffing, and client relationships for corporate and private events.
Quality and Operations Analyst: In analytical roles, graduates monitor operational performance, customer feedback, service standards, and financial data to support continuous improvement in restaurant business operations.
