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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.


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


  • 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

Intakes: January, April, 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.

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

Diploma awarded:
The Diploma in Culinary Management, institution diploma, is delivered by the Le Cordon Bleu International Foundation.


Diploma in Culinary Management programme details

  • Programme Content

    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

  • Duration and tuition fees

    Duration: 3 months

    Tuition fees:

    €9,000 - Le Cordon Bleu Alumni. These fees include the application fee (€500), learning material and all activities (conferences and educational visits).

    Please note that an additional fee will be charged to new students for the purchase of a mandatory student kit.

Term Dates & Prices

Select a date
Jan 4, 2024 - Mar 22, 2024 ( Standard )
Apr 2, 2024 - Jun 21, 2024 ( Standard )
Jul 1, 2024 - Sep 20, 2024 ( Standard )
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 )

For more information

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Last page update in August 2023