Diploma in Culinary Management

Le Cordon Bleu London

Program Description

Diploma in Culinary Management

Le Cordon Bleu London

The Diploma in Culinary Management has been designed to provide students with the knowledge and skills to succeed as the managers of tomorrow in the hospitality and restaurant industries at international level.

Le Cordon Bleu Diploma in Culinary Management focuses on education in culinary skills, gastronomy and management. The programme is interactive with advanced cooking techniques (modernist / molecular / multi sensory cuisine) being the capstone unit of the programme supported with a diverse range of management skills required within the modern professional kitchen environment. Culinary Management emphasises innovation, creativity and application of theory to practice.

This course is ideal for Le Cordon Bleu culinary arts graduates who want to pursue their studies in the culinary management field.

Culinary management


This Level 4 diploma is unique as it combines advanced knowledge and skills in culinary arts as well as a focus on business, operations and management. It is composed of:

  • Advanced culinary courses: 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


Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right.

Examples of potential positions:

  • Executive Chef/Manager
  • Restaurant manager
  • Food and beverage executive
  • Food entrepreneur
  • Food product developer/researcher
  • Events coordinator

Le Cordon Bleu students are multicultural, international, innovative, open minded and flexible,they are eager to learn – which are very important skills for us.

Emil Minev - Executive Chef - Shangri-La at the Shard


200 hours over 10 teaching weeks & 1 week assessment



Hours per week: Approx. 20 hours


  • January
  • March/April
  • June
  • September/October


Le Cordon Bleu Diploma or Grand Diplôme or equivalent culinary qualification

External candidates:

please contact the school to schedule a meeting prior to enrolment. Please note you will have to purchase the knife kit and uniform at additional costs (£630).

This school offers programs in:
  • English

Last updated October 23, 2017
Duration & Price
This course is Campus based
Start Date
Start date
Aug. 2018
200 hours
Full time
5,995 GBP
United Kingdom - London, England
Start date: Aug. 2018
Application deadline Request Info
End date Request Info
Aug. 2018
United Kingdom - London, England
Application deadline Request Info
End date Request Info
10% off for Le Cordon Bleu students