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A Management Programme for Aspiring Food Business Owners and Managers

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 is a full-time course that 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: £7,715
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 external students will have to purchase the knife kit and uniform at additional costs (£630)

If a student does not wish to use a meat, fish or seafood ingredient, they can inform the chef and a non-meat alternative will be provided for them. There are classes where students learn sensory aspects of wine and beverages, tasting is not obligatory.



Diploma in Culinary Management 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?

    Qualification title: Le Cordon Bleu Diploma in Culinary Management

    SCQF level: 8

    SCQF Credits: 44

    This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.

    For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.

    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
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Sep 30, 2024 - Dec 13, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Mar 28, 2025 - Jun 20, 2025 ( Standard )
    Jun 27, 2025 - Sep 12, 2025 ( Standard )
    Sep 29, 2025 - Dec 12, 2025 ( Standard )
    Jan 9, 2026 - Mar 27, 2026 ( Standard )
    Apr 3, 2026 - Jun 26, 2026 ( Standard )
    Jul 3, 2026 - Sep 18, 2026 ( Standard )
    Sep 25, 2026 - Dec 11, 2026 ( Standard )
    Jan 8, 2027 - Mar 25, 2027 ( Standard )
    Apr 2, 2027 - Jun 25, 2027 ( Standard )
    Jul 2, 2027 - Sep 17, 2027 ( Standard )


  • radu-ionescu-thumb
    The Diploma in Culinary Management brought to light aspects of business that acted as a kind of 'mise en place' for what was about to come next, providing me with a set of skills that only got more accentuated in the months that followed.
    Radu Ionescu, Chef Owner at KAIAMO
  • luciana
    Le Cordon Bleu gave me a big jump in my career. The training gave me confidence and with that came more confidence. I wanted to show to everyone what I learnt during my time at the school and that's why I decided to apply for Masterchef The Professionals.
    Luciana Berry - Private Chef and Caterer

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