The Diploma in Culinary Management has been designed to provide you with the knowledge and skills to succeed in your professional culinary career, whether you aspire to own a food business or achieve in a managerial position within the restaurant industry.
Le Cordon Bleu's Professional 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.
Duration: Three (3) months
Fees of 2018:
RM30,400.00 (Malaysian Applicants)
RM36,270.00 (International Applicants)
* prices included admission fees & resources fees
Entry requirements: Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme or equivalent culinary qualification
Please note that in order to successfully complete culinary programmes at Le Cordon Bleu students may 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 which may be specific to their programme.
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
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