Le Cordon Bleu โลโก้

Innovative training programme designed to help you start your own culinary business


Le Cordon Bleu Dusit’s Advanced Culinary Management programme builds upon skills and knowledge you may have already attained in your previous training or work experience.

The Advanced Culinary Management programme has been specifically designed to provide aspiring business owners with the relevant skills set to lead successful businesses in an increasingly competitive market.

Whether you seek an entrepreneurial pathway or a management pathway within the culinary industry, the Advanced Culinary Management programme will provide you with the operational training, skills and knowledge you need to succeed at this level.

A full-time course delivered over 11 weeks, the Advanced Culinary Management programme has a strong focus on culinary innovation, gastronomy, wine and beverage appreciation as well as business and restaurant management principles.

Delivered in a combination of demonstration and practical sessions by qualified instructors with well-regarded expertise, the programme coordinates all the important elements required to manage a professional culinary business in line with modern food trends.

By the end of this programme, you will have an understanding of the key stages involved in establishing a culinary business: from consolidating your food concept into a business plan and creating and designing menus, through to learning contemporary business management principles.

With the Advanced Culinary Management programme you can create your signature food business!

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4 intakes per year: January, April, July and October

Key Information

Course Fee:

  • Thai students : THB 230,000
  • International students: THB 265,000
    Fees include tuition fee, equipment, tastings and uniforms.
Entry Requirements:
Skills and Qualifications
  • Le Cordon Bleu Grand Diplôme®, or
  • Le Cordon Bleu Diplôme de Cuisine or Diplôme de Pâtisserie, or
  • Equivalent studies and/or evidence of significant and recent professional work experience in cuisine or pastry
Plus
  • Minimum, 20 years of age
  • English language proficiency level 5.5 IELTS or above (recommended)
  • Letter of Motivation (500 words)

Language: This programme is delivered in English
Duration: 11 weeks
Course Hours: 200 hours in total. Approximately 18 hours per week (Weekly tuition hours may vary on certain occasions, depending on the class schedule).
Maximum Class Size: 16 students

 

 

รายละเอียดหลักสูตร

  • หัวข้อหลักสูตร

    The programme is a combination of practical and theoretical subjects:

    • 60 hours are dedicated to practice in creating and running a culinary business, and
    • 140 hours dedicated to a range of subjects focussing on business management principles:

    Practical focus

    Culinary Innovation (60 hrs.)

    • Sensory Evaluation (6 hrs.)
    • Food Preservation Techniques (6 hrs.)
    • Amuse Bouche Pre-Dessert (6 hrs.)
    • Menu Creation- Starters (6 hrs.)
    • Menu Creation- Main Courses (6 hrs.)
    • Menu Creation- Desserts (6 hrs.)
    • Canapés (6 hrs.)
    • Small Plates (6 hrs.)
    • Final Dish Planning Session & Tutorial (6 hrs.)
    • Menu Task (6 hrs.)

    Management focus

    1. Food Cost Control (15 hrs.)

    • Cost Control in the Kitchen (3 hrs.)
    • Standard Recipes (3 hrs.)
    • Managing Food Cost (3 hrs.)
    • Menu Costing (3 hrs.)
    • Revenue & Stock Control (3 hrs.)

    2. Food Hygiene & Food Safety Laws (15 hrs.)

    • Principles (3 hrs.)
    • Processes (3 hrs.)
    • Introduction to HACCP (3 hrs.)
    • Training (3 hrs.)
    • Food Safety Laws (3 hrs.)

    3. Gastronomy & Food Trends (18 hrs.)

    • What is Gastronomy? (3 hrs.)
    • Food Trends (3 hrs.)
    • Food History (3 hrs.)
    • Nutrition & Allergens (3 hrs.)
    • Sustainability (3 hrs.)
    • Field Trip/Excursion (3 hrs.)

    4. Menu Concept & Marketing (12 hrs.)

    • Concept development, Idea Generation (2 hrs.)
    • Menu Development (Framework) (2 hrs.)
    • Menu Development (Writing descriptions) (2 hrs.)
    • Branding, Logos & Marketing Tools (2 hrs.)
    • Social Media (2 hrs.)
    • Menu Engineering (2 hrs.)

    5. Professional Development (20 hrs.)

    • Orientation (3 hrs.)
    • Assessment & Study Skills (3 hrs.)
    • Feedback & Tutorial (3 hrs.)
    • Workshop & Portfolio (3 hrs.)
    • Field Trip/Excursion (8 hrs.)

    6. Professional Kitchen Management (18 hrs.)

    • Kitchen Management/Design (3 hrs.)
    • The Kitchen Team (3 hrs.)
    • Rosters and Scheduling (3 hrs.)
    • Managing Quality (3 hrs.)
    • Training & Development (3 hrs.)
    • "Staying out of Court" (3 hrs.)

    7. The Business Environment (24 hrs.)

    • Food Business Start-up (3 hrs.)
    • Food Business Entrepreneurship (3 hrs.)
    • Managing Financial Decisions (6 hrs.)
    • Implementing the Plan (3 hrs.)
    • Mission, Vision & Values (3 hrs.)
    • Composing the final Business Proposal (3 hrs.)
    • Business Ethics (3 hrs.)

    8. Wine & Beverages (18 hrs.)

    • Quality of Wine (3 hrs.)
    • Taste Like a Wine Buyer (3 hrs.)
    • Knowledge of a Wine Buyer (3 hrs.)
    • Food & Wine Recommendations (3 hrs.)
    • The Restaurant Wine List (3 hrs.)
    • Wine Service & Waste Management (3 hrs.)

วันเปิดเรียนและค่าเรียน

เลือกวันที่
2019
Jul 15, 2019 - Sep 27, 2019 ( หลักสูตรภาควันธรรมดา , สอนเป็นภาษาอังกฤษ )
฿ 230,000.00
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