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              A Discovery Journey for
              Culinary Careers & Business

              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 yearly: January, April, July and October

              Key Information

              Duration: Three (3) months
              Fees of 2018:
                   RM30,400.00 (Malaysian Applicants)
                   RM36,200.00 (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.

              Diploma in Culinary Management Details

              • COURSE STRUCTURE
                This unique 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.

                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
                Apr 13, 2018 - Jun 29, 2018 (Standard, in English)
                MYR 30,400.00
                Oct 5, 2018 - Dec 21, 2018 (Standard, in English)
                MYR 30,400.00