Le Cordon Bleu's Diplôme de Cuisine with Culinary Management is an integrated, full-time programme that comprises our renowned Diplôme de Cuisine with our Diploma in Culinary Management.
Duration: 12 months
Price: £32,886
Diploma fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 18 to 21 hours
Entry requirements: evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
Please note that in order to successfully complete our Diplôme de Cuisine with Culinary Management, students will 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.
Please note: applications requiring a visa can close up to 12 weeks before the course start date.
The curriculum is composed of two Le Cordon Bleu diplomas:
This programme is ideal for students who have already clear career objectives and know that culinary management knowledge associated to culinary arts skills will be key to their success.
We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. This programme is suitable if:
Qualification title: Le Cordon Bleu Diplôme de Cuisine with Culinary Management
SCQF level: 8
SCQF Credits: 117
This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.
For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.
You will also achieve the Level 2 award in food safety.
Students graduating from the Diplôme de Cuisine with Culinary Management 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:
Our internship programme has been designed to provide you with the experience of working in a professional kitchen as part of your culinary training.
You will be connected with one of our highly regarded industry partner who will be able to facilitate a structured placement, leading to a practical understanding of business and a variety of alternative aspects of kitchen operations.
You will be assisted in all areas of the internship prior to undertaking the placement through workshops on developing Curriculum Vitae, cover letter, interview skills and preparation to enter the professional industry.
The internship may be taken overseas. The internship pathway can only be taken with our standard Culinary Arts Diplomas.
For more information get in touch.
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