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 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.

Students graduationg 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