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.
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.