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Le Cordon Bleu's Diplôme de Cuisine with Culinary Management is an integrated, full-time programme that comprises our renowned Diplôme de Cuisine with our Diploma in Culinary Management.


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
Possible careers: Cuisine Chef, restaurant Entrepreneur, Private Chef, Chef instructor, Caterer, Food critic, Food writer, Food journalist, Food stylist, Food photographer, etc.


Key information

Entry requirements:

  • All applicants must be aged 18 years or older.
  • The programmes are open to beginners, Experience or practical knowledge is not required.
  • Applicants must possess a baccalaureate or equivalent.

Intakes: January, April, July, 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 followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.
In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.

Diploma awarded: The Cuisine Diploma is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

Programme details

  • Programme Content
    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.
  • Duration and Tuition Fees

    Duration: 12 months

    Tuition fees: €35,000.

    These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

  • Intakes and Apply

    Term Dates & Prices

    Select a date
    Jan 5, 2022 - Dec 16, 2022 ( Standard )
    € 35,000.00
    Jan 5, 2022 - Sep 23, 2022 ( Intensive )
    € 35,000.00
    Apr 4, 2022 - Mar 24, 2023 ( Standard )
    € 35,000.00
    Apr 4, 2022 - Dec 16, 2022 ( Intensive )
    € 35,000.00
    Jul 4, 2022 - Jun 23, 2023 ( Standard )
    € 35,000.00
    Jul 4, 2022 - Mar 24, 2023 ( Intensive )
    € 35,000.00
    Oct 3, 2022 - Sep 22, 2023 ( Standard )
    € 35,000.00
    Jan 4, 2023 - Sep 22, 2023 ( Intensive )
    € 35,000.00