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Restaurant & Culinary Management

Major: Restaurant and Kitchen Management. Restaurant and kitchen management students learn everything needed to plan and manage foodservice operations. This course covers everything from culinary arts to cost control. Parents do this all the time: they plan meals, buy food, balance budgets, and even make their “customers” happy. Double it many times and you will be able to feel how to master restaurant and culinary management. Restaurant and kitchen management students learn everything needed to plan and manage foodservice operations. This course covers everything from culinary arts to cost control.

Food On Demand : Business Models of Meal Delivery Startups | Jungleworks
  • Did you know?

Many restaurant managers work in food preparation positions, but a university degree is increasingly needed to replace it.

  • Are you ready?

·       Develop supervisory skills

·       Review food safety laws

·       Plan a meal or other dining event

 Learn about handling food and beverages inside and out Stand from head to toe in the kitchen with the chef trainer.

  • It helps…

Food likes to be in the director’s chair: that’s what you call a manager.

University Checklist See comfort. Is it modern, professional, and equipped with the latest cooking utensils? Are there student-run restaurants on campus? Does the program have a special emphasis? For example, some schools focus on culinary arts management while others focus on restaurant management. Does the faculty bring too much industry experience to the table?

Are the classes so small that you can get individual assistance?

Where will you do internships? Is this program accredited by the American Culinary Federation?

  • Do you know?

Ernest Hemingway often eats at Casa Botín in Madrid, which is said to be the oldest restaurant in the world. It was built in 1725 and has a century-old oven.

  • Course Focus:

Have you ever looked at a long menu and wondered how restaurants keep all these ingredients in stock? Welcome to buy food, usually a required course for restaurant management departments.

Here you’ll practice counting the number of heads of lettuce and beef you need each week, but that’s not all. You will also learn how to evaluate food quality, select suppliers, and keep records efficiently. Finally, you’ll learn how to raise prices – skills that can make and break a restaurant.

In this program, you’ll learn what it takes to run a food service business, from counting product orders per week to hiring and inspecting staff. But don’t get the idea that running a restaurant is all about barking. There will be times when you jump into the kitchen like everyone else because it’s a matter of eating.

All restaurant management and culinary management courses at Le Cordon Bleu London are tailored to meet the needs of the ever-expanding kitchen and hospitality industry. Specialization courses such as the Diploma in Culinary Management are designed to provide aspiring managers and business owners with the relevant skills to lead a successful kitchen and food business.

The focus of this innovative program is to provide practical and technical culinary skills as well as entrepreneurial and management studies. From menu and marketing concepts to professional kitchen management and food and beverage costs, Under control, students will develop their creativity and understanding of modern food trends as they take this course, as well as working closely with enthusiastic lecturers with years of practical experience.

Our Diploma in Culinary Management can also be studied as an integrated program in 12 months or 15 months with our culinary arts diploma (Grand Diplô®®, Culinary, or Patisserie).

Although our Bachelor of Culinary Industry Management Diploma was presented jointly by Birkbeck and Le Cordon Bleu London, it provides a solid foundation in culinary techniques and management research, while our Master of Science in Kitchen Innovation Management continues to enhance management research by looking at the current situation.

Restaurant & Culinary Management

Major: Restaurant and Kitchen Management. Restaurant and kitchen management students learn everything needed to plan and manage foodservice operations. This course covers everything from culinary arts to cost control. Parents do this all the time: they plan meals, buy food, balance budgets, and even make their “customers” happy. Double it many times and you will be able to feel how to master restaurant and culinary management. Restaurant and kitchen management students learn everything needed to plan and manage foodservice operations. This course covers everything from culinary arts to cost control.

  • Did you know?

Many restaurant managers work in food preparation positions, but a university degree is increasingly needed to replace it.

  • Are you ready?

·       Develop supervisory skills

·       Review food safety laws

·       Plan a meal or other dining event

 Learn about handling food and beverages inside and out Stand from head to toe in the kitchen with the chef trainer.

  • It helps…

Food likes to be in the director’s chair: that’s what you call a manager.

University Checklist See comfort. Is it modern, professional, and equipped with the latest cooking utensils? Are there student-run restaurants on campus? Does the program have a special emphasis? For example, some schools focus on culinary arts management while others focus on restaurant management. Does the faculty bring too much industry experience to the table?

Are the classes so small that you can get individual assistance?

Where will you do internships? Is this program accredited by the American Culinary Federation?

  • Do you know?

Ernest Hemingway often eats at Casa Botín in Madrid, which is said to be the oldest restaurant in the world. It was built in 1725 and has a century-old oven.

  • Course Focus:

Have you ever looked at a long menu and wondered how restaurants keep all these ingredients in stock? Welcome to buy food, usually a required course for restaurant management departments.

Here you’ll practice counting the number of heads of lettuce and beef you need each week, but that’s not all. You will also learn how to evaluate food quality, select suppliers, and keep records efficiently. Finally, you’ll learn how to raise prices – skills that can make and break a restaurant.

In this program, you’ll learn what it takes to run a food service business, from counting product orders per week to hiring and inspecting staff. But don’t get the idea that running a restaurant is all about barking. There will be times when you jump into the kitchen like everyone else because it’s a matter of eating.

All restaurant management and culinary management courses at Le Cordon Bleu London are tailored to meet the needs of the ever-expanding kitchen and hospitality industry. Specialization courses such as the Diploma in Culinary Management are designed to provide aspiring managers and business owners with the relevant skills to lead a successful kitchen and food business.

The focus of this innovative program is to provide practical and technical culinary skills as well as entrepreneurial and management studies. From menu and marketing concepts to professional kitchen management and food and beverage costs, Under control, students will develop their creativity and understanding of modern food trends as they take this course, as well as working closely with enthusiastic lecturers with years of practical experience.

Our Diploma in Culinary Management can also be studied as an integrated program in 12 months or 15 months with our culinary arts diploma (Grand Diplô®®, Culinary, or Patisserie).

Although our Bachelor of Culinary Industry Management Diploma was presented jointly by Birkbeck and Le Cordon Bleu London, it provides a solid foundation in culinary techniques and management research, while our Master of Science in Kitchen Innovation Management continues to enhance management research by looking at the current situation. Interest to read article like this, click here.

Gwendolyn Carter

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