Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is proud to present its prestigious new programme: Bachelor of Science Culinary Design Management.

In an ever-changing world affected by increasingly complex economic and social issues, traditional management methods often fall short. The Bachelor of Science in Culinary Design Management will equip tomorrow's leaders with the tools they need to devise innovative, tailored solutions to address the challenges we now all face.

The 3-year degree course, run jointly with Paris-Dauphine University, teaches students to blend creativity, strategy and sustainability to drive innovation in the gastronomy and food business sector. Classes are taught entirely in English.

• The aim of the first year is to provide the necessary tools for running a food-related business and handling all the socio-cultural challenges that brings.
• The second year is designed to be more vocational, equipping students with tools that will help them address issues related to eco-consciousness, sustainable practices and the supply chain’s environmental impact. Students will also have the opportunity to complete an internship.
• The third year aims to give students a solid grounding in the legal, financial, managerial, operational and environmental aspects of a business to ensure they are fully equipped to develop the most appropriate solutions. An experience overseas concludes the third and final year.

 
This degree course will teach students how to anticipate future socio-cultural trends, shifting dietary habits, and the current climate challenges that are shaping the food industry today. Graduates are set to become key players in the field of gastronomic innovation, ready to build and influence the future armed with impactful skills.

Career opportunities are varied, including roles in design, innovation, creative management, project management or entrepreneurship, and even newly emerging professions that we can’t even begin to imagine today.