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.
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
Key information
Admission criteria:
Intake: 25 September 2025
Language: Taught entirely in English
Diploma: BSc Culinary Design Management – 180 ECTS
Duration: 3 years, full time
Price:
Year 1: Giving the tools for business operations world of gastronomy and all related social cultural aspects - 60 ECTS
Université Paris Dauphine
Le Cordon Bleu Paris
Year 2: Becoming more expert in the use of the tools for problem solving on issues of eco-consciousness, sustainable practices, impact of supply chain on environment - 60 ECTS
Université Paris Dauphine
Le Cordon Bleu Paris
Internship
Year 3: Integrating legal, financial, managerial, operational and environmental conscious practices to design the appropriate solutions - 60 ECTS
Université Paris Dauphine
Le Cordon Bleu Paris
International Experience
Product:
Ingredients, Nutritional balance, Food substitutes, Culinary experience, Waste management, Aesthetic, Functional, Rationalisation.
Process:
Resource and technical efficiency, Food chain outsourcing, Easing production, Optimisation of preparation, Quality management, Cost control
Management:
Adapted problem solving, Global market and food trends, Integrated activities and experiences, Built environment design, Productivity framework
Food Design and Innovation:
Design Management & Creative Leadership:
Project and Business Management:
Entrepreneurship and Education:
The New Jobs of Tomorrow
Roles that have yet to be defined bull will emerge as the industry evolves.
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