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.
4 intakes per year: January, April, July, October
Duration: 12 months
Tuition fees: €35,000
Tuition fees include the application fee (€1,500), educational content, uniform, equipment including a Zwilling® knife kit, and all activities (conferences, guest chef demonstrations, career day, educational visits, cocktail party).
Hours per week: approximately 18 to 21 hours
Teaching method: Demonstrations followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.
Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.
Entry requirements: Students must be aged 18 years or over at the beginning of the programme and be in possession of a baccalaureate or equivalent.
Diploma awarded: The Cuisine Diploma is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.