Diploma in Culinary Management

Paris

Operational training programme to start your own culinary business

This programme provides students with the operational training and managerial skills required to start their own businesses. Students will develop their own company, their concept, their own menus for a food establishment type of their choice (restaurant, off-site catering, food truck, etc.) and will learn how to manage a professional kitchen.

The Diploma in Culinary Management collates all these elements, within three months, to help students customize their goals, their recipes, manage food and operational costs and learn how to properly run a kitchen.

Objectives

Acquire the knowledge and skills required to create and manage your own restaurant concept
Possess a wide variety of marketing and management knowledge to develop a business model
Develop the ability to plan, analyze and create products or recipes in a menu based on a budget
Support for students in the creation of a business plan adapted to their professional project

Who is this programme for?

Students who want a career in a professional kitchen (restaurant or hotel)
Professional Chefs or entrepreneurs who are keen to master French culinary techniques
People embarking on a career change who want to learn cuisine in the best possible way

Key information

Prerequisites

All applicants must be aged 18 years or older
Le Cordon Bleu Grand Diplôme®, Diplôme de Cuisine or Diplôme de Pâtisserie, or equivalent, or have proof of a significant professional experience in cooking or pastry
Applicants must possess a baccalaureate or equivalent

Intakes: January, April, July and October
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

Teaching method: Demonstrations, practical classes & theory classes. Continuous assessment throughout the program. Practical and written exams.

Languages: The courses are taught in French and consecutively translated into English.

Diploma awarded: The Diploma in Culinary Management, institution diploma, is delivered by the Le Cordon Bleu International Foundation.

Diploma in Culinary Management programme details

Programme Content
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 and tuition fees

Duration: 3 months

Tuition fees:

€8,300 - 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 €1,300 will be charged to new students for the purchase of a mandatory student kit.

Term Dates & Prices

Select a date

2023

Apr 3, 2023 - Jun 23, 2023 ( Standard )

8,300.00€

Jul 3, 2023 - Sep 22, 2023 ( Standard )

8,300.00€

Oct 2, 2023 - Dec 22, 2023 ( Standard )

8,300.00€

2024

Jan 4, 2024 - Mar 22, 2024 ( Standard )

8,300.00€

Apr 2, 2024 - Jun 21, 2024 ( Standard )

8,300.00€

Jul 1, 2024 - Sep 20, 2024 ( Standard )

8,300.00€

Sep 30, 2024 - Dec 20, 2024 ( Standard )

8,300.00€

For more information

* If you see this, leave this form field blank

Submit

TOP

Diploma in Culinary Management

Operational training programme to start your own culinary business

Diploma in Culinary Management programme details

Culinary Innovation - Advanced Culinary Techniques - 60h

Wines and Beverages - 24h

Gastronomy and Food Trends - 24h

Food Hygiene and Safety - 22h

Menu Concepts & Marketing - 24h

Food and Beverage Cost Control - 24h

Professional Kitchen Management - 24h

The Business Environment - 24h

Professional Development - 24 h

Examination : Creation and presentation of a business concept

Term Dates & Prices

Programme Overview

For more information

Discover the other programmes