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
Duration: 200 hours over 10 teaching weeks & 1 week assessment
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.