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Diploma in Culinary Management


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 emphasises innovation, creativity, and application of theory to practice.

Programme Details

  • Course structure

    This unique diploma combines advanced knowledge and skills in culinary arts as well as a strong focus on business, operations and management. It is composed of:

    • Advanced culinary classes: learn and master cooking techniques, recipe and menu planning, current food trends, innovative concepts and sensory skills
    • Key operational and management disciplines: understand and hone all the skills to manage a successful and efficient operation including fundamentals of kitchen management such as supply chain, turnover, costing, leadership and staff management
    • Business and marketing: deepen the skills required to create strong business model highlighting the importance of marketing in the restaurant industry
  • Who is the programme for?

    This course is ideal for Le Cordon Bleu culinary arts graduates or someone with an equivalent culinary qualification who wants to pursue their studies in the culinary management field.

  • What Qualification will I gain?

    Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right.

    Examples of potential positions

    • Executive Chef/Manager
    • Restaurant manager
    • Food and beverage executive
    • Food entrepreneur
    • Food product developer/researcher
    • Events coordinator
    • 4 intakes each year: Winter, Spring, Summer or Autumn
  • Key information
    • Duration: 200 hours over 10 teaching weeks & 1 week assessment
    • Price: 900,000 yen (tax inclusive)
    • Diploma fees include: ingredients, learning materials
    • Hours per week: approximately 20 hours
    • Entry requirements: Le Cordon Bleu Cuisine, Japanese Cuisine, Bakery, Pastry Diploma, or Grand Diplôme, or equivalent culinary qualification; English fluency or equivalent
    • External candidates: please contact the school to schedule a meeting prior to enrolment. Please note external students will have to purchase the knife kit and uniform at additional costs

    Please note that in order to successfully complete culinary programmes at Le Cordon Bleu students may be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context which may be specific to their programme.

  • Apply
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