Diploma in Culinary Management

Culinary Innovation - Advanced Culinary Techniques - 60h

• Sensory Evaluation
• Food Conservation
• Menu Creation (entrées, main course, dessert, canapés, tapas)
• Food and Wine Pairing
• Plating
• Culinary concepts and thematic creation
• Creating, realizing and presenting their concepts
• ...

Wines and Beverages - 24h

• Increase awareness of the business and production side
• Evaluate the quality of wine
• Wine tasting
• Food and wine pairing, advice and wine service
• Storage and building a wine cellar
• The wine list and costing

Gastronomy and Food Trends - 24h

• Knowledge of food trends and their cycles
• Nutrition / Allergens
• Food Sustainability

Food Hygiene and Safety - 22h

Menu Concepts & Marketing - 24h

• Develop a gastronomic concept
• Create a marketing and business development plan
• The menu as a marketing tool
• Visibility and branding
• Social media promotion
• The Marketing Mix

Food and Beverage Cost Control - 24h

• Cost control in the kitchen - the manager’s role
• Evaluate dishes and compute yield calculations
• Pricing strategies
• Budgetting and forecasting for F&B
• Menu analysis

Professional Kitchen Management - 24h

• The Role of the Chef, manager of the kitchen
• Recruitment of staff
• Scheduling and management
• Labor and equipment costs
• Quality Control Management
• Personnel management

The Business Environment - 24h

• The Business Plan
• Food Business Start Up
• Managing budgets
• Identifying sales
• Launching the project

Professional Development - 24 h

• Professional visits, conferences, communication, tutored work and examinations

Examination : Creation and presentation of a business concept

Duration: 3 months

Tuition fees:

€9,000 - Le Cordon Bleu Alumni. These fees include the application fee (€500), learning material and all activities (conferences and educational visits).

Please note that an additional fee will be charged to new students for the purchase of a mandatory student kit.