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A Management Programme for
Aspiring Food Business Owners and Managers

The Diploma in Culinary Management has been designed to provide you with the knowledge and skills to succeed in your culinary career, whether you aspire to own a food business or achieve in a managerial position within the restaurant industry.

Le Cordon Bleu's Diploma in Culinary Management is a full-time course that focuses on advanced culinary skills (modernist / molecular / multi-sensory techniques), gastronomy, creativity (developing recipes), business and restaurant management (designing menus, costing, and managing supply chain). By the end of the course, you will be able to demonstrate your innovative ideas in the setting up and development of your own business profile.

The Diploma in Culinary Management emphasizes innovation, creativity, and application of theory to practice.

[ KEY FACTS ]

Diploma in Culinary Management Details

  • ENTRY REQUIREMENTS
    • Le Cordon Bleu Grand Diplôme®, Diplôme de Cuisine, Diplôme de Pâtisserie, Diplôme de Boulangerie or equivalent from accredited Korea or overseas institutions
    • Eligibility to study in Korea
    • 18 years or older
    • Competency in Korean language
  • CURRICULUM
    • CULINARY INNOVATION
      As the core module within the Diploma, this element provides students with an in-depth knowledge of innovative culinary techniques including sensory evaluation, evolution of world cuisine, recipe and menu development.
    • GASTRONOMY & FOOD TREND
      Students will evaluate the cultural and social dimensions of global food trends. Topics will include: sustainability of food; evolution of both global and Korean gastronomy and the development of eating habits across cultures.
    • MENU CONCEPTS & MARKETING
      Teaches the importance of strategic marketing within the food industry examining how global trends influence customer behavior. Students will gain an understanding of all aspects of the marketing mix: advertising, PR, branding and social media.
    • WINE & BEVERAGES
      Students will gain an insight into wine selection, wine service, food and wine pairing, management of wine and other types of alcoholic beverages used in the food industry. Taught by our wine experts, students will be introduced to wine in the context of a food business.
    • FOOD & BEVERAGE COST CONTROL
      Students will be taught the core aspects of cost control, planning, optimisation of resources, menu management and menu engineering to enable an operation to run efficiently, effectively and profitably.
    • PROFESSIONAL KITCHEN MANAGEMENT
      Effective kitchen management demands skills in team building and communication, this element of the diploma will provide students with these skills in order to operate a profitable and efficient kitchen.
    • FOOD HYGIENE & SAFETY
      With food safety being of principal importance within any food service operation, this unit covers the standards of food handling for culinary professionals.
    • BUSINESS ENVIRONMENT
      Introduces students to the process of writing a business profile for their food business concept. Students will view food business through the eyes of an entrepreneur. Within the unit, students will design a business strategy for their food concept, consider legal requirements and gain a thorough understanding of how to design an effective business model.
  • TERM DATES & APPLY

    Term Dates & Prices

    Select a date
    2018
    Jan 2, 2019 - Mar 23, 2019 (Standard)
    ₩ 7,500,000
    2019
    Mar 25, 2019 - Jun 15, 2019 (Standard)
    ₩ 7,500,000
    Jun 17, 2019 - Sep 28, 2019 (Standard)
    ₩ 7,500,000
    Sep 30, 2019 - Dec 21, 2019 (Standard)
    ₩ 7,500,000
    Jan 2, 2020 - Mar 21, 2020 (Standard)
    ₩ 7,500,000
    2020
    Mar 23, 2020 - Jun 13, 2020 (Standard)
    ₩ 7,500,000
    Jun 15, 2020 - Sep 26, 2020 (Standard)
    ₩ 7,500,000
    Oct 5, 2020 - Dec 24, 2020 (Standard)
    ₩ 7,500,000

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