The Diploma in Culinary Management has been designed to provide students with the knowledge and skills to succeed in their culinary career, whether they aspire to own a food business or achieve in a managerial position within the restaurant industry. 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, students will be able to demonstrate their innovative ideas in the setting up and development of their own business profile. The Diploma in Culinary Management emphasizes innovation, creativity, and application of theory to practice. 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 manage • Food and beverage executive • Food entrepreneur • Food product developer / researcher • Events coordinator