There have been so many threads on this topic already however I'll repeat what I've said across many threads in a shorter version:
* Bachelor degrees are required to maintain accreditation (most degrees are accredited by a professional body of some kind), so the content itself is relatively the same regardless of university. What separates the unis is teaching quality, networking opportunities, industry internships/volunteering/exp opportunities, among other things.
* Prestige becomes more important at the postgraduate level (Grad Diploma, Master, PhD/doctoral etc). Some disciplines require the prestige, however, such as Law.
* It would be a lie to say that prestige/the university itself does not matter in the slightest. Perception and bias is out there whether we admit it or not.
* For quite a number of disciplines, industry experience/volunteering/internships are much more significant and important than where you went to university.
My personal thoughts are that for your food ambitions, I would say that experience and volunteering are more important than prestige. I think you've also answered your own question as to where you should go as you've identified RMIT's practical benefits.
Each university has their own strengths and weaknesses and I really think you would benefit from somewhere that can offer you some industry experience and practical skills along with the academia... rather than just the academia on its own.
I've been to two unis: La Trobe and Monash and I can say with confidence that I enjoyed La Trobe much more. Depends on individual I guess.
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