Diploma in Culinary Management

At Le Cordon Bleu Paris, tuition costs 10,700 EUR for the 3-month program.

An operational programme for people starting their own culinary business. It covers managing product costs, the tools for managing an operation, accounting with an entrepreneurial mindset, and the managerial skills a professional kitchen expects.

Practical classes, demonstrations and theory are taught in French and consecutively translated into English.