Le Cordon Bleu Logo

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.


"Graduates of the programme will be particularly well suited to become pioneers and thought leaders across a wide variety of culinary industries and functions."


Key Information

Duration: 3 months

Price: $10,600 CAD

Teaching Methods: Lecture, Chef demonstration, Hands-on practical with strong guidance from the Chef Instructor, Assessment and feedback.

Entry requirements: Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme OR equivalent culinary qualification OR demonstrated proof of significant professional experience in cooking or pastry.

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 cost.

Additional Information:
Next intake: Oct 2, 2020

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

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.

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

.

Chef Instructor
Yannick Anton

EXECUTIVE CHEF OF SIGNATURES RESTAURANT


Originally from the South of France, Chef Yannick Anton received his training at the Lycée Hôtelier de Nice.

He began his career with Chef Michel Devillers at Les Dents de la Mer, a highly respected restaurant. It was there where he perfected his skill in the preparation of seafood, learning the most advanced culinary techniques. He continued working in the region at L’Orangeraie and La Palm D’Or, a 2 Michelin star restaurant within the celebrated Hotel Martinez in Cannes.

In 1994, Chef Anton came to Montreal where he accepted a position as sous-chef of the restaurant Le Globe with Chef Martin Picard. He eventually relocated to Ottawa area where he assisted in the opening of Le Baccara in The Casino of Hull. In 2003 he worked at the Westin Hotel with Executive Chef Philippe Wettel, and at Canada’s Department of Foreign Affairs and International Trade.

Some of the highlights of his career include working at Palace L’Hotel Eden Roc at the Cap D’Antibes, participating in the world gourmet summit in Singapore in 2007, participating in many events for the James Beard foundation in new York, assisting in the creation of menus onboard the Voyager cruise lines and consulting in the opening of the Miami hotel of the same line.

He had prepared State Dinners for world leaders such as Vicente Fox (former President of Mexico), George Bush (former President of the United States) and Hu Jintao (President of the People’s Republic of China)

Chef Yannick Anton was appointed to Executive Chef of Signatures Restaurant in November 2006.

Always put your passion in the food you prepare for your guest. I chose cooking to bring a smile and happiness to people tasting my creations.

Programme Details

  • Course Offering

    Course Structure

    The Diploma in Culinary Management has been designed to provide aspiring managers and business owners with the relevant skills set to lead successful kitchens and businesses in an increasingly competitive world. The focus of the programme is to provide practical and technical advanced culinary skills, alongside entrepreneurship and management studies. Taught through demonstrations and practical sessions, students will develop their creativity and innovation in line with modern food trends.

    Culinary Innovation - Advanced Culinary Techniques
    Teaches students innovative culinary techniques, advanced product knowledge, evolution of world cuisine with emphasis on recipe and menu development. Students will learn to recognize a wide variety of ingredients used in modern kitchens and understand the concepts of kitchen management.

    Menu Concepts & Marketing
    Students will design menus and learn key marketing tools for the food industry, examining how global trends influence customer behavior. Teaching will be practically based with an emphasis on integrated marketing, social media, Internet and advertising.

    Food Hygiene & Safety
    With food safety being of principle importance within any food service operation, this unit covers the key standards of food handling and sanitation for culinary professionals. Proper food handling and safety procedures are important elements of a successful culinary business.

    Food and Beverage Cost Control
    The emphasis of this unit is on the practical activities that kitchen managers can use to plan and control their business, particularly in relation to revenue and expense management. Students will learn about the core aspects of cost control, planning and optimization of resources, menu management and menu engineering.

    Gastronomy & Food Trends
    Students will explore gastronomy and learn to evaluate the cultural and social dimensions of global food related trends, restaurant planning, layout and design along with food and wine menu design. Topics will include: the influence of social trends on diet; sourcing of foods industries; food sustainability; the evolution of of gastronomy and the development of eating habits and practices across cultures.

    Wine & Beverages
    Students will learn about wine making, wine service, food and wine pairing and wine management. They will experience sensory evaluations of wine appreciation through the development of structured tasting notes. Management of Wine and Beverages will be a core aspect in terms of purchasing, storage and quality in the restaurant and food business.

    Professional Kitchen Management
    Students will learn about kitchen design and skills required to manage a professional kitchen. Knowledge and understanding of effective supervisory management particularly in the areas of; human resource, scheduling, training, managing quality and control systems.

    The Business Environment
    Teaches how to create a business profile for food business concepts. Emphasis is placed on business structure, financing options, start-up costs and creating a plan which will enable a business idea to become sustainable.


  • What qualifications will I gain?

    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. Graduates may expect to secure employment across the hospitality industry including 4/5 star hotels, fine dining restaurants and in event management.

    Examples of potential positions:

    • Executive Chef / Manager 
    • Food and Beverage Executive 
    • Restaurant Supervisor/Manager 
    • Culinary Entrepreneur 
    • Food Product Developer 
    • Events Coordinator
    • Restaurant Manager 

  • Who is the DCM for?

    The Diploma in Culinary Management provides, from a business perspective, real-world insight and preparation for those heading into a variety of culinary fields.

    Please note that Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme OR equivalent culinary qualification OR demonstrated proof of significant professional experience in cooking or pastry is needed to enroll in this program. External candidates: please contact the school to schedule a meeting prior to enrolment.

  • Terms & Dates

    Term Dates & Prices

    Select a date
    2020
    Oct 2, 2020 - Dec 18, 2020 ( Standard , in English )
    CAD 10,600.00
    2021
    Jan 8, 2021 - Mar 26, 2021 ( Standard , in English )
    CAD 10,600.00

Request Information

Other Courses

Ottawa
Grand Diplôme®
Find out more
Cuisine Diploma
Learn More
Pastry Diploma
Learn More
TOP