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              The Diploma in Culinary Management has been designed to provide you with the knowledge and skills to succeed in your culinary career, whether you aspire to own a food business or achieve in a managerial position within the restaurant industry.

              Le Cordon Bleu's Diploma in Culinary Management focuses on advanced culinary skills (modernist / molecular / multi-sensory techniques), gastronomy, creativity (developing recipes), business and restaurant management (designing menus, costing, and managing supply chain). By the end of the course, you will be able to demonstrate your innovative ideas in the setting up and development of your own business profile.

              The Diploma in Culinary Management emphasises innovation, creativity, and application of theory to practice.


              4 intakes each year: Winter, Spring, Summer or Autumn

              Key information

              Duration: 200 hours over 10 teaching weeks & 1 week assessment
              Price: £5,495
              Diploma fees include: ingredients, learning materials
              Hours per week: approximately 20 hours
              Entry requirements: Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme or equivalent culinary qualification
              External candidates: please contact the school to schedule a meeting prior to enrolment. Please note you will have to purchase the knife kit and uniform at additional costs (£630)

              Please note that in order to successfully complete our Diploma in Culinary Management, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.



              Diploma Details

              • Course Structure

                This unique Level 4 diploma combines advanced knowledge and skills in culinary arts as well as a strong focus on business, operations and management. It is composed of:

                • Advanced culinary classes: learn and master cooking techniques, recipe and menu planning, current food trends, innovative concepts and sensory skills including level 3 Award Food Hygiene in Catering, awarded by the Chartered Institute of Environmental Health (CIEH)
                • Key operational and management disciplines: understand and hone all the skills to manage a successful and efficient operation including fundamentals of kitchen management such as supply chain, turnover, costing, leadership and staff management
                • Business and marketing: deepen the skills required to create strong business model highlighting the importance of marketing in the restaurant industry
              • Who is the programme for?

                This course is ideal for Le Cordon Bleu culinary arts graduates or someone with an equivalent culinary qualification who wants to pursue their studies in the culinary management field.

              • What qualification will I gain?

                Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right.

                Examples of potential positions

                • Executive Chef/Manager
                • Restaurant manager
                • Food and beverage executive
                • Food entrepreneur
                • Food product developer/researcher
                • Events coordinator

                This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                Jan 9, 2017 - Mar 24, 2017 (Standard)
                £ 5,495.00
                Apr 3, 2017 - Jun 23, 2017 (Standard)
                £ 5,495.00
                Jul 3, 2017 - Sep 15, 2017 (Standard)
                £ 5,495.00
                Oct 2, 2017 - Dec 15, 2017 (Standard)
                £ 5,495.00
                Jan 8, 2018 - Mar 23, 2018 (Standard)
                £ 5,495.00
                Apr 9, 2018 - Jun 22, 2018 (Standard)
                £ 5,495.00
                Jul 2, 2018 - Sep 14, 2018 (Standard)
                £ 5,495.00
                Oct 1, 2018 - Dec 14, 2018 (Standard)
                £ 5,495.00

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