Diploma in Culinary Management

The Diploma in Culinary Management opens the student to further explore current French and international food trends. It will constantly nurture the creativity and focus on the student’s future food production goals.

250 hours of training over 11 weeks

During the training programme, 130 hours will be dedicated to technical practice and 120 hours to Management and the creation and running of a business.

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 Hygeine 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

6 steps:

• Step 1: preparing the application form for the Diploma in Culinary Management
• Step 2: sending the application form
• Step 3: examination of the application by the Admissions Jury
• Step 4: individual interview and evaluation of motivation if the application is accepted by the admissions Jury
• Step 5: payment of tuition fees
• Step 6: finalizing registration