Bachelor of Science
Culinary Design Management

Paris

Shaping the Future of Gastronomy and Beyond

In an ever-evolving world, where challenges in business and society are increasingly complex and multifaceted, traditional management approaches often fall short.

Enter Culinary Design Management, a dynamic discipline that equips tomorrow’s leaders with the tools to create innovative, tailored solutions that address unique organizational challenges.

This BSc degree programme, offered jointly with Université Paris Dauphine, is a launchpad for the solution-makers of tomorrow. Our program is dedicated to developing innovative managers who can explore uncharted territories and address challenges that have yet to be defined.

Students will learn to blend creativity, strategy, and sustainability to drive innovation in the gastronomy and food business environment.

In partnership with Université Paris Dauphine

What is “Design Management”?

Design management is part of the management which focuses on providing solutions adapted to particular settings, conditions, projects, perspectives, objectives, of an organisation and the challenges it faces in its operations.

How does it apply to the gastronomy and food business environment?

Imagine leading the change in sustainable culinary practices by prioritizing local, high-quality ingredients, or being the first to respond to supply chain disruptions with smart product and ingredient substitutions. Picture yourself crafting novel food experiences that excite and inspire, incorporating cutting-edge techniques and technologies, and offering solutions that adapt to diverse business environments.

In this program, you’ll learn to respond to sociocultural trends, dietary shifts, and the ever-pressing climate challenges that influence today’s food industry. As a graduate, you won’t just follow the trends, you’ll set them. You’ll be a key player in shaping the future of gastronomy and beyond, armed with the knowledge and skills to make a real impact.

Join us and become the solution maker of tomorrow.

Programme aims

Integrate foundational knowledge of economics, finance, accounting, data management and business management skills to be applied in a diversity of food services and business environments
Foster and oversee deployment of adapted solutions for culinary and gastronomy related enterprises
Integrate sustainability in proposed management solutions
Craft novel gastronomy-related experiences using sound problem-solving approaches with a view to integrating eco-friendly concepts & digital technologies
Apply critical thinking in the design and management of food services, product design or gastronomy-related activities across a wide range of business settings
Adapt practices to trends and changing regulatory frameworks through ethical, entrepreneurial, and solution-driven leadership.

Key information

Admission criteria:

All students must be aged 18 years or over
- Level of studies
  - Baccalauréat Français or equivalent
  - A-levels transcripts (UK): minimum 1B + 2C or
  - International baccalaureate minimum score of 35 with no subject less than 5 or
  - High School leaving certificate average score: 70% and over

English proficiency: B2 or equivalent
Prior experience of learning: CV in English
Motivation and aspiration: A minimum 500-word motivation statement in English outlining your future ambitions, career objectives, and interest in Culinary Design Management.

Intake: 25 September 2025

Language: Taught entirely in English

Diploma: BSc Culinary Design Management – 180 ECTS

Duration: 3 years, full time

Price:

Year 1: €23,600 per year (EU students) or €26,100 (non EU students)
Year 2: €22,500 per year (EU students) or €25,000 (non EU students)
Year 3: €22,500 per year (EU students) or €25,000 (non EU students)

The price includes taxes and ancillaries (uniform, kits, application fee) but excludes the optional final year international experience.

Extra fees:

Optional study trip: €600 (Eurostar and shared room) or €1,100 (Eurostar and single room).
Student and Campus Life Contribution (CVEC)

Weekly distribution:
Weekly hours will range between 30 and 40 hours at both Le Cordon Bleu Paris and Université Paris Dauphine campuses.