Bachelor of Science
Culinary Design Management

Paris

Shaping the Future of Gastronomy and Beyond

In an ever-evolving world, where challenges in business and society are increasingly complex and multifaceted, traditional management approaches often fall short.

Enter Culinary Design Management, a dynamic discipline that equips tomorrow’s leaders with the tools to create innovative, tailored solutions that address unique organizational challenges.

This BSc degree programme, offered jointly with Université Paris Dauphine, is a launchpad for the solution-makers of tomorrow. Our program is dedicated to developing innovative managers who can explore uncharted territories and address challenges that have yet to be defined.

Students will learn to blend creativity, strategy, and sustainability to drive innovation in the gastronomy and food business environment.

In partnership with Université Paris Dauphine

What is “Design Management”?

Design management is part of the management which focuses on providing solutions adapted to particular settings, conditions, projects, perspectives, objectives, of an organisation and the challenges it faces in its operations.

How does it apply to the gastronomy and food business environment?

Imagine leading the change in sustainable culinary practices by prioritizing local, high-quality ingredients, or being the first to respond to supply chain disruptions with smart product and ingredient substitutions. Picture yourself crafting novel food experiences that excite and inspire, incorporating cutting-edge techniques and technologies, and offering solutions that adapt to diverse business environments.

In this program, you’ll learn to respond to sociocultural trends, dietary shifts, and the ever-pressing climate challenges that influence today’s food industry. As a graduate, you won’t just follow the trends, you’ll set them. You’ll be a key player in shaping the future of gastronomy and beyond, armed with the knowledge and skills to make a real impact.

Join us and become the solution maker of tomorrow.

Programme aims

Integrate foundational knowledge of economics, finance, accounting, data management and business management skills to be applied in a diversity of food services and business environments
Foster and oversee deployment of adapted solutions for culinary and gastronomy related enterprises
Integrate sustainability in proposed management solutions
Craft novel gastronomy-related experiences using sound problem-solving approaches with a view to integrating eco-friendly concepts & digital technologies
Apply critical thinking in the design and management of food services, product design or gastronomy-related activities across a wide range of business settings
Adapt practices to trends and changing regulatory frameworks through ethical, entrepreneurial, and solution-driven leadership.

Key information

Admission criteria:

All students must be aged 18 years or over
- Level of studies
  - Baccalauréat Français or
  - A-levels transcripts (UK): minimum 1B + 2C or
  - International baccalaureate minimum score of 35 with no subject less than 5 or
  - High School leaving certificate average score: 70% and over

English proficiency: B2 or equivalent
Prior experience of learning: CV in English
Motivation and aspiration: supporting statement of 500 words in English language

Intake: 25 September 2025
Language: Taught entirely in English
Diploma: BSc Culinary Design Management – 180 ECTS

Duration: 3 years, full time

Price:

Year 1: €23,600 per year (EU students) or €26,100 (non EU students)
Year 2: €22,500 per year (EU students) or €25,000 (non EU students)
Year 3: €22,500 per year (EU students) or €25,000 (non EU students)

The price includes taxes and ancillaries (uniform, kits, application fee) but excludes the optional final year international experience.

Extra fees:

Optional study trip: €600 (Eurostar and shared room) or €1,100 (Eurostar and single room).
Student and Campus Life Contribution (CVEC)

Weekly distribution:
Weekly hours will range between 30 and 40 hours at both Le Cordon Bleu Paris and Université Paris Dauphine campuses.

Bachelor of Science Culinary Design Management details

Content of the programme
Year 1: Giving the tools for business operations world of gastronomy and all related social cultural aspects - 60 ECTS

1st semester

Université Paris Dauphine
- Introduction to sociales sciences and methods (research methods, stats)
- Introduction to Accounting 1
- Introduction to Management 1
- Principles of economics
- Introduction legal concepts
- Computer sciences
Le Cordon Bleu Paris
- Integrated Culinary Arts - Pratical
- Global Culinary and Hospitality Environment
- Food Systems
- Cultural and Culinary History
2nd semester

Université Paris Dauphine
- Foundations of Sustainability
- Accounting 2
- Introduction to digital ecology AI
- Ecological challenges of the 21st century
- Introduction to Management 2
- Professional French
Le Cordon Bleu Paris
- Integrated Culinary Arts 2 - Pratical
- Global Wine, Beverage & Spirits
- Culinary Science
- Culinary Business Tourism
Year 2: Becoming more expert in the use of the tools for problem solving on issues of eco-consciousness, sustainable practices, impact of supply chain on environment - 60 ECTS

3rd semester

Université Paris Dauphine
- History of Business and Management
- Creative writing
- Date acquisition, extractions and storage
- Brand Strategy
- Operational Management
- Marketing and Communication
Le Cordon Bleu Paris
- Culinary Development
- Food and Beverage Management
- International Gastronomy
- Food and Beverage Hospitality Concepts
4th semester

Université Paris Dauphine
- Law on hygiene and food security
- Accounting in Management 2
- Advanced Marketing 1
- Contracts law
- Digital sciences artificial intelligence
- Corporate social responsability
- Professional French
- Conference intro to Incabater
Le Cordon Bleu Paris
- Culinary Design (prototype - Launch)
- Service Operations Logistics
- Global Food Systems
- The Built Environment
Internship

Year 3: Integrating legal, financial, managerial, operational and environmental conscious practices to design the appropriate solutions - 60 ECTS

5th semester

Université Paris Dauphine
- Negotiation
- Human Resources Management
- Digital Considerations
- Employment Law
- Entrepreneurship
- Operational Behaviour
Le Cordon Bleu Paris
- Food Design Studies
- Food Business Entrepreneurship
- Customer Experience Design
- Global Supply Chain Management
6th semester

Université Paris Dauphine
- Advanced Communication
- Advanced Project Management
- Client Relations
- Corporate Finance
- Business Plan (jury joint)
Le Cordon Bleu Paris
- Future Food Systems
- Global Sustainable Gastronomy
- Culinary Design Project
International Experience
Applied aspects of "Culinary Design Management"

Product:
Ingredients, Nutritional balance, Food substitutes, Culinary experience, Waste management, Aesthetic, Functional, Rationalisation.

Process:
Resource and technical efficiency, Food chain outsourcing, Easing production, Optimisation of preparation, Quality management, Cost control

Management:
Adapted problem solving, Global market and food trends, Integrated activities and experiences, Built environment design, Productivity framework
Career opportunities
Food Design and Innovation:
- Food Product Designer
- Food Experience Designer
- Food Consultant
Design Management & Creative Leadership:
- Design Manager
- Creative Manager
- Innovation Manager
Project and Business Management:
- Project Manager
- Brand or Marketing Manager
- Business Development Manager
- Sustainability Manager
Entrepreneurship and Education:
- Food Entrepreneur
- Food Design Educator
- Sustainable Gastronomy Expert
The New Jobs of Tomorrow

Roles that have yet to be defined bull will emerge as the industry evolves.

Term Dates & Prices

Select a date

2025

Sep 25, 2025

23,600.00€

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