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Professional Culinary Management Programme

(Hospitality Operations Supervision)

OVERVIEW

The Professional Culinary Management programme at Le Cordon Bleu is an innovative new course of study that combines the world renowned Le Cordon Bleu Diplôme de Pâtisserie or Diplôme de Cuisine with an introduction to hospitality management, operations and service.

New Zealand Classroom Embassy Girls Working LCBNZ

STRUCTURE

This two-year programme is divided into two sections. Students begin with nine months of intensive practical training in either Cuisine or Pâtisserie. The second section focuses on building an understanding of culinary and hospitality management, encompassing the first year papers of the Bachelor of Hospitality Management.

COURSE DETAILS

The first nine months of the programme focuses on practical training where students complete either the Le Cordon Bleu Diplôme de Pâtisserie or Diplôme de Cuisine (refer to separate Programme Fact Sheets for full information on these two programmes). Year two is designed to enhance knowledge and competence achieved in year one, and also provides students with generic supervisory skills and knowledge in management methods and processes specific to the industry. Year two topics include:

  • Introduction to Hospitality Industry Operations
  • Hospitality Management Principles
  • International Beverage Studies
  • Marketing Principles
  • Accounting for Managers
  • The Tourism Industry
  • Communications

QUALIFICATIONS

Students who complete the Professional Culinary Management programme will be awarded the following qualifications:

  • Diploma in Hospitality Operations Supervision
  • Le Cordon Bleu Diplôme de Pâtisserie or Diplôme de Cuisine (depending on area of specialisation)
  • NZQA Certificates in French Pâtisserie or Cuisine (depending on area of specialisation)

GRADUATE OUTCOMES

In addition to being able to seek employment as a qualified Chef, graduates from the programme will be able to demonstrate:

  • Advanced professional chef skills in the preparation and presentation of French cuisine or pâtisserie
  • The ability to apply a range of business principles and practices
  • The ability to apply technical knowledge and skills particular to the Hospitality Industry
  • Critical thinking abilities
  • An organised approach to problem solving and decision making
  • Effective communication and interpersonal skills in diverse cultural contexts
  • Self direction and independent working practices
  • Ability to guide and supervise others and work effectively in teams or groups

Successful completion of the Professional Culinary Management programme will enable graduates to enter the work force or to continue with further study, for example the Bachelor of Hospitality Management or the Bachelor of Culinary Arts and Business.

FEES

Total: NZD $53,000*

Year one: $34,500
Year two: $18,500

INTAKES

Year One: 13th April, 5th October / Year Two: 2nd March, 13th July

*fees indicative only – subject to change

Contact Us Download Application Form

 

 
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