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.
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.
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:
Students who complete the Professional Culinary Management programme will be awarded the following qualifications:
In addition to being able to seek employment as a qualified Chef, graduates from the programme will be able to demonstrate:
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.
Total: NZD $53,000*
Year one: $34,500
Year two: $18,500