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.
4 intakes per year: January, April, July and October
Languages: French and English
Duration: 3 months
Tuition fees: 7 200€
Include the application fee, educational content, uniform, equipment including a Zwilling® knife kit, and all activities.
Hours per week: Approx. 24 hours
- 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
- Motivation letter (500 words) and interview