Le Cordon Bleu Hospitality and Restaurant Management

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 help prepare graduates aspiring to pursue employment opportunities in restaurant management. The program teaches theoretical and practical management, cuisine, and wine training. A high level of professional performance and appearance is expected due to the nature of the program.