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.

4 intakes per year: January, April, July and October

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.
Motivation letter (500 words) and interview

Intakes: January, 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 is awarded by the Le Cordon Bleu International Foundation.