Diploma in Culinary Management

The Diploma in Culinary Management is aimed at those who may be experts in culinary techniques, but need to strengthen their entrepreneurial skills. Our objective is to support students step by step in their entrepreneurial approach to their project.

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 Hygiene 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

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
Entry requirements: 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