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:
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?
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
Prerequisites
All applicants must be aged 18 years or older
Applicants must possess a baccalaureate or equivalent
Have a B1 level in English
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
Cover letter (500 words)
Intakes: January, April, July and October
Teaching method: Practical workshops, exercise and creation workshops Languages: 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
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)