Diploma in Culinary Management

Le Cordon Bleu's Diploma in Culinary Management is a full-time course that focuses on advanced culinary skills (modernist / molecular / multi-sensory techniques), gastronomy, creativity (developing recipes), business and restaurant management (designing menus, costing, and managing supply chain). By the end of the course, you will be able to demonstrate your innovative ideas in the setting up and development of your own business profile. The Diploma in Culinary Management emphasises innovation, creativity, and application of theory to practice. This unique Level 4 diploma combines advanced knowledge and skills in culinary arts as well as a strong focus on business, operations and management. It is composed of: - Advanced culinary classes: learn and master cooking techniques, recipe and menu planning, current food trends, innovative concepts and sensory skills including level 3 Award Food Hygiene in Catering, awarded by the Chartered Institute of Environmental Health (CIEH). - Key operational and management disciplines: understand and hone all the skills to manage a successful and efficient operation including fundamentals of kitchen management such as supply chain, turnover, costing, leadership and staff management. - Business and marketing: deepen the skills required to create strong business model highlighting the importance of marketing in the restaurant industry.