Le Cordon Bleu is launching a new programme, the Diploma in Culinary Management, in Tokyo next Spring!
This new programme aims to equip students, who have mastered the techniques in our culinary diplomas, with all the necessary skills to successfully launch and operate their own restaurant, pastry shop, or food business.
Offered in English, the diploma is an intensive 3 months of experimental kitchen workshops on advanced culinary techniques; applied theoretical lectures covering topics such as kitchen management, wine service, and menu concept design; and culminates in a final business plan project.
Uniquely combining culinary and entrepreneurial learning modules, graduates will come out with a clear plan for their culinary business goals, knowing how to turn them into a profitable reality.
Registration is officially open. Our first intake will be April 2019.
Find out more about this exciting new programme below or speak to us directly for more information.
2018/12/19
“Alta cocina en tu mesa” consists of 45 recipes selected by Le Cordon Bleu and produced by the team of chefs from the Madrid headquarters
In Sydney, the Australian Cruise Association 20th anniversary conference commenced. Le Cordon Bleu Adelaide students also had the opportunity to participate in ...
Le Cordon Bleu Australia gastronomy alumni and guests gathered at La Buvette Drinkery in Adelaide’s CBD on Thursday 22nd September for a reunion event ...
Executive Pastry Chef & Chocolatier Deniz Karaca did a chocolate masterclass with the Le Cordon Bleu Melbourne students. Over 100 students were in attendance ...
If you are thinking about a career as a professional chef, but you are not sure whether you have what it takes to make it in the industry, the Master Chefs at ...
As a company director and consultant, Dale Burton demonstrates entrepreneurial flair and business acumen on a daily basis. The high-achiever graduated top of ...
Between 26 and 30 September 2016, the first Bachelor classes started. 32 students, of 22 different nationalities began studying business in international ...
To mark the inauguration of the “Mexico 1900–1950” Exhibition at the Grand Palais, Le Cordon Bleu Paris welcomed two Mexican Chefs and a Mexican viticulturist: ...
Last October 7th, we had the visit of the distinguished Chef Michel Troisgros in Le Cordon Bleu Mexico...
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