Cuisine Diploma with Culinary Management

PARIS

Le Cordon Bleu's Diplôme de Cuisine with Culinary Management is an integrated, full-time programme that comprises our renowned Diplôme de Cuisine with our Diploma in Culinary Management.

The Diplôme de Cuisine Le Cordon Bleu provides students with comprehensive training in professional gestures and classic and contemporary cooking techniques.The Diploma in Culinary Management, addressed to future entrepreneurs, completes this training by allowing them to develop the skills required for the creation and management of their business.

Objectives

Learn French culinary techniques in a progressive and systematic way
Develop the habits of a professional culinary environment
Know the dishes of classic cuisine, with an original and contemporary style
Discover French and European regional cuisines and their specificities
Apply increasingly complex techniques
Discover new ingredients and new flavors
Acquire the knowledge and skills required to learn how to create and manage your own catering concept
Possess a range of marketing and management knowledge to develop a business model
Develop their ability to plan, analyze and create products or recipes based on their project
Support for students in the creation of a business plan adapted to their professional project

Who is this programme for?

Students who want a career in a professional kitchen (restaurant or hotel)
Professional Chefs or entrepreneurs who are keen to master French culinary techniques
People embarking on a career change who want to learn cuisine in the best possible way

Possible careers:

Cuisine Chef
Restaurant Entrepreneur
Chef instructor
Caterer
Food critic

Key information

Entry requirements:

All applicants must be aged 18 years or older
The programmes are open to beginners, Experience or practical knowledge is not required
Applicants must possess a baccalaureate or equivalent

Intakes: January, April, July, October
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

Teaching method: Demonstrations, practical classes & theory classes. Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as theoretical course materials and videos of additional technical expertises.

Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.

Diploma awarded: The Diplôme de Cuisine and Diploma in Culinary Management, institution diplomas, delivered by the Le Cordon Bleu International Foundation.

Food journalist
Food stylist
Food photographer
And others

Programme details

Programme Content

The Diploma in Culinary Management opens the student to further explore current French and international food trends. It will constantly nurture the creativity and focus on the student’s future food production goals.

250 hours of training over 11 weeks

During the training programme, 130 hours will be dedicated to technical practice and 120 hours to Management and the creation and running of a business.
Diplôme de Cuisine with Internship Pathway

Le Cordon Bleu has designed the Diplôme de Cuisine with Internship Pathway to give students the opportunity to work in a professional kitchen environment after their studies.

More details
Diplôme de Cuisine with Internship Pathway and Culinary Management

Le Cordon Bleu has designed the Diplôme de Cuisine with Internship Pathway and Culinary Management to give students the necessary skills to start a culinary business and to practice the techniques learnt during their Diploma by joining a professional kitchen environment after their studies.

More details
Duration and Tuition Fees
Duration:
- Standard: 12 months
- Intensive: 9 months (including 6 months with 6 to 12 class hours per day, 6 days a week)
Tuition fees: €41,500.

These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Term Dates & Prices

Select a date

2024

Jul 1, 2024 - Jun 20, 2025 ( Standard )

41,500.00€

Sep 30, 2024 - Sep 19, 2025 ( Standard )

41,500.00€

Sep 30, 2024 - Jun 20, 2025 ( Intensive )

41,500.00€

2025

Jan 6, 2025 - Dec 19, 2025 ( Standard )

41,500.00€

Jan 6, 2025 - Sep 19, 2025 ( Intensive )

41,500.00€

Mar 31, 2025 - Dec 19, 2025 ( Intensive )

41,500.00€

Mar 31, 2025 - Mar 27, 2026 ( Standard )

41,500.00€

Jun 30, 2025 - Jun 26, 2026 ( Standard )

41,500.00€

Jun 30, 2025 - Mar 27, 2026 ( Intensive )

41,500.00€

Sep 29, 2025 - Sep 25, 2026 ( Standard )

41,500.00€

Sep 29, 2025 - Jun 26, 2026 ( Intensive )

41,500.00€

2026

Jan 5, 2026 - Dec 18, 2026 ( Standard )

41,500.00€

Jan 5, 2026 - Sep 25, 2026 ( Intensive )

41,500.00€

Apr 6, 2026 - Dec 18, 2026 ( Intensive )

41,500.00€

Testimonials

I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity. The school also gave me the opportunity to carry out an internship at Le Galopin.

Chia Hung
Le Cordon Bleu was one of the best experiences of my life. I had some unforgettable moments while I was at the school. I met Chefs and other amazing people who passed on their passion for cuisine and quality to me.

Laura Quintanilla, Cuisine Diploma Alumna
I came to study cuisine lessons here as it had always been my dream to study French cuisine and in Paris! I also had friends who had already studied at Le Cordon Bleu institute, but in London. When I arrived at Le Cordon Bleu, I had the pleasure of being trained by Chefs who taught me how to appreciate and respect products in their natural state.

Joao Duarte, Diplôme de Cuisine 2006
From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!

Paula Passos, Grand Diplôme Alumna
I decided to study cuisine as it was my passion. I loved the demonstrations, which are, in my opinion, extremely rewarding. I now live in Deauville where I opened my own restaurant “L’essentiel”, which has one Michelin star since 2018.

Mi-Ra Thuillant, Cuisine Diploma 2004
I won Masterchef Brazil in 2015 and got as a prize to come study at Le Cordon Bleu Paris. During my diploma, my favorite memories were the demonstrations classes with Chefs Caussimon and Vaca! There are so passionate by their work and that totally inspired me. I also loved to do the internship with the “mise en place” for chef Frederic Lesourd’s classes. I absolutely loved it and improved so much as cook.

Elisa Fernandez, Cuisine Diploma 2015
I have many memories, but those firmly imprinted in my mind are when I worked as a volunteer in the production kitchen. Another important one, after I graduated, is when I was asked to be a guest chef at the ambassadors’ evening. Mr. Jean-Marc Ayrault, Minister for Foreign Affairs and International Development, and Mr. André J. Cointreau, President of Le Cordon Bleu, were both present.

Reda Ben Hammida, Diplôme de Cuisine 2016