Diploma in Culinary Management

Culinary Innovation - Advanced Culinary Techniques

• Sensory Evaluation
• Food Conservation
• Menu Creation (entrées, main course, dessert, canapés, tapas)
• Food and Wine Pairing
• Plating
• Culinary concepts and thematic creation
• Creating, realizing and presenting their concepts
• ...

Wines and Beverages

• Increase awareness of the business and production side
• Evaluate the quality of wine
• Wine tasting
• Food and wine pairing, advice and wine service
• Storage and building a wine cellar
• The wine list and costing

Gastronomy and Food Trends

• Knowledge of food trends and their cycles
• Nutrition / Allergens
• Food Sustainability

Food Hygiene and Safety

Menu Concepts & Marketing

• Develop a gastronomic concept
• Create a marketing and business development plan
• The menu as a marketing tool
• Visibility and branding
• Social media promotion
• The Marketing Mix

Food and Beverage Cost Control

• Cost control in the kitchen - the manager’s role
• Evaluate dishes and compute yield calculations
• Pricing strategies
• Budgetting and forecasting for F&B
• Menu analysis

Professional Kitchen Management

• The Role of the Chef, manager of the kitchen
• Recruitment of staff
• Scheduling and management
• Labor and equipment costs
• Quality Control Management
• Personnel management

The Business Environment

• The Business Plan
• Food Business Start Up
• Managing budgets
• Identifying sales
• Launching the project

Professional Development

• Professional visits, conferences, communication, tutored work and examinations

Examination : Creation and presentation of a business concept

Evaluation methods: The evaluation will be carried out according to the educational objectives determined for each unit and according to the transversal educational objectives of the program. Various evaluation methods may be used, including:

• • Theoretical exams: Course exams in which students respond orally or in writing to questions such as multiple choice questions, true/false questions, short answers, essay formats or a combination of these possibilities
  • Continuous Practical Assessment – Continuous assessment of work completed by students in practical sessions. Grades will be aggregated throughout the duration of the training
  • Self-assessment: Students will carry out a self-assessment to monitor the progress of their practical work and analyze this work constructively from one week to the next
  • Presentation: Presentation of practical work based on the educational objectives of each course
  • Portfolio: A portfolio is a catalog of achievements made by the student during the program and presented in a coherent format (portfolios can contain traces of their practical work, in particular the dishes produced, as well as written or visual elements)

Duration: 3 months

Tuition fees:

€9,500 - Le Cordon Bleu Alumni. These fees include the application fee (€500), learning material and all activities.

An additional fee will be charged to new students for the purchase of a mandatory student kit.

Graduation rate: 82% (out of a total of 59 students over the 4 terms of 2023)