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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.

              4 intakes per year: January, March, June and September

              Key Information

              Languages: French and English

              Duration: 3 months

              Price: 7 200€ (including tuition fee, equipment and tastings)

              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
              • Attest the following English or French level:
                • English:
                  IELTS (Academic) 5.5
                  TOEFL IBT 63
                  Cambridge Advanced Examination (CAE) Cor above
                • French:
                  Level B2

              Diploma in Culinary Management programme details

              • Diploma in Culinary Management programme structure

                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.

              • Course 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 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

              • Who is the Diploma in Culinary Management aimed at?

                This course is intended for graduates of Le Cordon Bleu in the Culinary Arts and the Alumni of Le Cordon Bleu Institutes worldwide.

              • 6 key steps for registration

                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
              • Intakes and apply

                Term Dates & Prices

                Select a date
                2018
                Jan 8, 2018 - Mar 23, 2018 (Standard)
                € 7,200.00
                Mar 26, 2018 - Jun 8, 2018 (Standard)
                € 7,200.00
                Jun 11, 2018 - Aug 31, 2018 (Standard)
                € 7,200.00
                Sep 4, 2018 - Nov 16, 2018 (Standard)
                € 7,200.00
              • French lessons

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