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

Diploma in Culinary Management programme details

Who is this programme aimed at?
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.
Programme Contents
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
Intakes and apply

Term Dates & Prices

Select a date

2020

Oct 5, 2020 - Dec 18, 2020 ( Standard )

€ 7,200.00

2021

Jan 6, 2021 - Mar 26, 2021 ( Standard )

€ 7,200.00

Apr 6, 2021 - Jun 25, 2021 ( Standard )

€ 7,200.00

Jul 5, 2021 - Sep 24, 2021 ( Standard )

€ 7,200.00

Oct 4, 2021 - Dec 22, 2021 ( Standard )

€ 7,200.00

2022

Jan 5, 2022 - Mar 25, 2022 ( Standard )

€ 7,200.00

Apr 4, 2022 - Jun 24, 2022 ( Standard )

€ 7,200.00

Jul 4, 2022 - Sep 23, 2022 ( Standard )

€ 7,200.00

Oct 3, 2022 - Dec 16, 2022 ( Standard )

€ 7,200.00
Key Information

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

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