Culinary Management Diploma

Le Cordon Bleu’s Culinary Management Diploma has been designed to provide chefs with the knowledge and skills to succeed in their culinary career, whether they 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, graduates will be able to demonstrate innovative ideas in the setting up and development of their own business profile.

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

What You’ll Learn

• Culinary Innovation – Advanced Culinary Techniques
• Menu Concepts & Marketing
• Food Hygiene & Safety
• Food and Beverage Cost Control
• Gastronomy & Food Trends
• Wine & Beverages
• Professional Kitchen Management
• The Business Environment