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)

Teaching methods

A multidisciplinary approach is used throughout the programme, and all of the modules leverage interactive teaching methods. The programme is centred around active student participation, both in real-life situations and simulated environments.
The Diploma in Culinary Management includes:

• Theoretical learning;
• Practical application;
• Development of the ability to work autonomously and responsibly.

Teaching methods include:

• Theory classes.
• Guided discussions on topics aligned with the learning objectives.
• Talks or demonstrations by professional guests with specific knowledge and skills.
• Workshops and case studies.

Assessment methods

Students are assessed based on the Learning Outcomes set for each module and on the programme’s cross-disciplinary Learning Outcomes. Various methods of assessment may be used, including:

• Written assessment

Final project and portfolio

The project is a chapter-based written assignment supervised by the Instructors, with one chapter dedicated to each module. The various chapters are then assembled to form the final project. The final project must contain between 5,000 and 8,000 words, and must be accompanied by a portfolio.
The portfolio catalogues the student's accomplishments over the course of the programme, presented in a clear and logical format (the portfolio may include examples of practical work, notably dishes the student has prepared, as well as other written or visual content).
The final project and portfolio must be submitted simultaneously at the end of the programme (as a report accompanied by appendices). 

• Practical assessment

Self-assessment

During each practical lesson, students self-assess their own work in order to monitor their own personal progress, constructively appraising what they have achieved from one week to the next under the supervision of a Chef Instructor.

• Continuous practical assessment

Continuous practical assessment is based on the student’s own self-assessment and the Chef Instructor’s appraisals. Grades are aggregated throughout the programme and averaged to determine the final grade.

• Final practical examination

Students draw on the knowledge they have acquired during practical lessons to create a range of elements they wish to incorporate into their new or existing business, using menu and design ideas to elevate their creations.

• Presentation
  

Oral presentation to a panel of examiners

During the presentation, students are asked to explain and defend their business concept to a panel of examiners.

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