Bachelor of Business (International Restaurant Management)

This degree is for people who want to run restaurants, not just work in them. It's a three-year bachelor's programme taught by Le Cordon Bleu Australia, a name that carries real weight in hospitality kitchens and front-of-house teams across the country. You'll cover the business side of food service, cost control, menu engineering, beverage management, staff rostering, marketing, and the legal and regulatory side of running a venue, alongside the operational reality of service. The international angle is genuine: you look at how restaurants operate in different markets, how cuisines and dining cultures travel, and what changes when you take a concept from one city to another.

How the degree is structured

Australian bachelor degrees are normally three years full-time, and this one follows that pattern. You'll study a set of core units, things like accounting, marketing, management, and food and beverage operations, plus specialist units in restaurant management. Each unit carries a credit point value, and you need to accumulate the required total to graduate. The academic year usually runs across two semesters or trimesters, depending on how the institution timetables its intakes. Later in the degree there's typically a capstone or major project where you pull everything together, often working on a real business problem or a simulated venue plan. Assessment is a mix of exams, assignments, practical service assessments, and group work.

Work-integrated learning

Hospitality is a field where you learn by doing, so work-integrated learning is built into the degree. That can mean supervised service in a training restaurant, an industry placement with a hotel or restaurant group, or a project with an operator. Le Cordon Bleu has industry connections across Australia and overseas, and placements give you contact hours that count toward your qualification. You'll also build the kind of portfolio that employers actually look at, menus you've costed, rosters you've written, events you've helped run.

Who it suits

This suits someone who has worked in a restaurant or hotel and wants to move into management, or someone starting out who knows they want a career in food service rather than general business. It also works if you're interested in opening your own place eventually. The course assumes you're comfortable with numbers, because you'll be doing budgets and profit-and-loss work, and with people, because hospitality is a people business. English proficiency matters, international applicants need to meet the institution's published requirement, which for this level is usually IELTS Academic 6.0 to 6.5 overall or an accepted equivalent. Confirm the exact score and any recent changes on the official Le Cordon Bleu page or the CRICOS register entry for course 072295F.

On the visa side, international students studying in Australia can work up to 48 hours per fortnight while their course is in session. After graduating, the Temporary Graduate visa (subclass 485) post-study work stream lets you stay and work in Australia for a period that depends on your qualification level. Tuition is published on the CRICOS register, check there for the current figure, and speak to the university about unit selection, credit for prior study, and intake dates.

• Restaurant manager, running daily operations, staffing, budgets and customer experience in venues across Australia.
• Food and beverage manager, overseeing multiple outlets in hotels, resorts, clubs and event spaces.
• Venue supervisor or duty manager, a common first step after graduating, often in pubs, bars or casual dining groups.
• Banquet or events manager, coordinating functions, conferences and weddings for hotels and catering companies.
• Operations coordinator, working with restaurant groups and franchise chains on systems, supply and standards.
• Small business owner, opening or managing your own cafe, restaurant or catering operation.
• Purchasing or supply coordinator, sourcing food, beverage and equipment for hospitality businesses.

Hospitality is one of Australia's largest employers, with demand across cities and regional areas. Graduates often move into hotel groups, restaurant chains, catering firms, clubs, and tourism operators. Some go on to further study or into corporate roles in food retail and distribution.