Le Cordon Bleu
Diploma in Culinary Management
The Diploma in Culinary Management has been designed to inspire and complete the knowledge of tomorrow’s restaurant managers and business owners who will be entering the industry at an increasingly competitive time.
The focus throughout the programme will be on advanced practical and technical culinary skills, alongside gastronomy, entrepreneurship and management studies. The course will be taught through Le Cordon Bleu’s unique teaching style, which consists of demonstrations and practical sessions where students will develop their creativity and innovation in line with modern food trends and advanced cooking techniques such as modernist, molecular and multi sensory cuisine.
Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme® or equivalent culinary qualification.
- Culinary innovation, advanced culinary techniques
- Gastronomy and food trends
- Menu concepts & Marketing
- Wine & Beverages
- Food & Beverage cost control
- Professional kitchen management
- Food hygiene & Safety
- Business environment.
Approx 20 hours per week.
The course costs £5,995. Please note you will have to purchase the knife kit and uniform at an additional cost (£630).
|Qualification||Study mode||Start month||Fee||Course duration|
|Campus name||Town||Postcode||Region||Main campus||Campus||Partner|
|Le Cordon Bleu Bloomsbury Campus||London||WC1A 2LS||London|
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