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              Le Cordon Bleu's Diplôme de Cuisine with Culinary Management Internship Pathway is an integrated programme that comprises our renowned Diplôme de Cuisine  followed by a 3-month internship and then our Diploma in Culinary Management.

              This full-time course has been designed to provide you with an experience of working in a professional kitchen as part of your culinary training. The 15-month programme gives you the opportunity to connect with one of our highly regarded industry partners who will be able to facilitate a structured placement, leading to a practical understanding of business and a variety of alternative aspects of kitchen operations.

              We will arrange interviews and facilitate internships with high-end establishments across a variety of hotels, restaurants and food businesses. Throughout the internship, we provide continuous support and performance feedback.


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

              Key information

              Duration: 15 months

              Price: £27,049

              Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials

              Hours per week: approximately 18 to 21 hours at school

              Entry requirements: high school diploma or equivalent and evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

              Please note that in order to successfully complete our Diplôme de Cuisine with Culinary Management Internship Pathway, 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.

              Programme Details

              • Course Structure

                The curriculum is composed of two Le Cordon Bleu diplomas and a work experience:

                • The Diplôme de Cuisine that will need to be completed in 9 months. It is the most rigorous and comprehensive programme in classic French culinary techniques available today. By the end of the programme, students will become highly skilled and gain essential creative skills. Additionally, prior to your internship you will be supported by a number of workshops to assist you in finding the right position, including how to write your Curriculum Vitae, interview skills and preparing you to enter the workplace.
                • A three-month internship with one of our highly regarded industry partners. On completion of the internship students should be able to apply theoretical situations to a real life work context,work as part of a professional team, assess their own skillset in practical situations, communicate at a professional level with their colleagues and analyse their performance.
                • Diploma in Culinary Management: upon successful completion of the internship, students will start studying the Diploma in Culinary Management. The course includes advanced culinary classes, key operational and management disciplines as well as business and marketing.
              • who is this programme for?

                The Diplôme de Cuisine with Culinary Management Internship Pathway has been designed to provide students with an experience of working in a professional kitchen as part of their culinary training. It is ideal for students who have already clear career objectives and know that culinary management knowledge associated to culinary arts skills and work experience will be key to their success. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. This programme is suitable if:

                • You wish to enter a career working in a professional kitchen (restaurant or hotel)
                • You are a professional chef or entrepreneur and wish to learn classic French techniques
                • You wish to open your own business
              • what qualification will I gain?

                Students graduating from the Diplôme de Cuisine with Culinary Management Internship Pathway 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 and apply

                Term Dates & Prices

                Select a date
                Jun 29, 2018 - Sep 13, 2019 (Standard)
                £ 27,049.00
                Sep 28, 2018 - Dec 13, 2019 (Standard)
                £ 27,049.00

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