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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.

General objectives of the programme:

Who is this programme for?

This program is aimed at all those wishing to create their culinary business and having received recognized certification of their skills in cuisine, pastry and/or bread baking, as well as all students of the Le Cordon Bleu Paris institute who have obtained the Grand Diplôme® or a diploma in Cuisine, Pastry and/or Bread Baking, or who can demonstrate and justify experience in a professional “Cuisine” or “Pastry” environment of at least 2 years.

Key information


  • 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 (at least 2 years) in cuisine or pastry
  • Applicants must possess a baccalaureate or equivalent
  • Cover letter (500 words)

Intakes: January, April, July and October

Teaching method: Practical workshops, exercise and creation workshops

The theoretical courses are taught in French and consecutively translated into English

Diploma awarded:
The Diploma in Culinary Management, is delivered by the Le Cordon Bleu International Foundation, conditional on passing the final exam


Diploma in Culinary Management programme details

  • Programme Content

    Culinary Innovation - Advanced Culinary Techniques

    • 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

    • 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

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

    Food Hygiene and Safety

    Menu Concepts & Marketing

    • 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

    • 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

    • 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

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

    Professional Development

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

    Examination : Creation and presentation of a business concept

    Evaluation methods: The evaluation will be carried out according to the educational objectives determined for each unit and according to the transversal educational objectives of the program. Various evaluation methods may be used, including:

      • Theoretical exams: Course exams in which students respond orally or in writing to questions such as multiple choice questions, true/false questions, short answers, essay formats or a combination of these possibilities
      • Continuous Practical Assessment – Continuous assessment of work completed by students in practical sessions. Grades will be aggregated throughout the duration of the training
      • Self-assessment: Students will carry out a self-assessment to monitor the progress of their practical work and analyze this work constructively from one week to the next
      • Presentation: Presentation of practical work based on the educational objectives of each course
      • Portfolio: A portfolio is a catalog of achievements made by the student during the program and presented in a coherent format (portfolios can contain traces of their practical work, in particular the dishes produced, as well as written or visual elements)
  • Duration and tuition fees

    Duration: 3 months

    Tuition fees:

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

    An additional fee will be charged to new students for the purchase of a mandatory student kit.

  • Statistics

    Graduation rate: 85.3% (out of a total of 34 students over the first 3 terms of 2023)

Term Dates & Prices

Select a date
Sep 30, 2024 - Dec 20, 2024 ( Standard )
Jan 6, 2025 - Mar 21, 2025 ( Standard )
Mar 31, 2025 - Jun 20, 2025 ( Standard )
Jun 30, 2025 - Sep 19, 2025 ( Standard )
Sep 29, 2025 - Dec 19, 2025 ( Standard )
Jan 5, 2026 - Mar 27, 2026 ( Standard )
Apr 6, 2026 - Jun 26, 2026 ( Standard )
Jul 6, 2026 - Sep 25, 2026 ( Standard )
Oct 5, 2026 - Dec 18, 2026 ( Standard )

For more information

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Grand Diplôme® Cuisine and Pastry
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Last page update in December 2023