The 12-month course launches in October 2012 and is aimed at those who plan to launch their own businesses and those who aspire to senior roles in Hospitality Management.
The course will cover:
The economics of hospitality
There will be detailed instruction in costing menus, managing food purchasing and stock controls through to creating entrepreneurial business plans and understanding financial reporting and accountancy principles.
The fundamentals of management
Students will learn the art of restaurant management - recruiting, retaining and managing staff, the legal and regulatory framework in which the industry operates and how to master the technology and information systems that are an essential component of any hospitality business.
Creative principles
Students will gain practical experience of planning and designing a restaurant from scratch; designing and implementing contemporary menus; and promoting and marketing businesses in innovative and eye-catching ways.
Students will also be taught the history of gastronomy and will look at current food and wine trends.
The course costs £14,500, and is available to people who are trained to NQF Level 3, have a year’s experience in a professional kitchen, and have a level 2 food hygiene qualification.
It is also open to graduates of Le Cordon Bleu’s Diplomas in Cuisine or Pâtisserie, or the Grand Diplôme.
Le Cordon Bleu was founded in Paris in 1895. It has been managed by M. André Cointreau since 1984, and now has more than 40 schools in over 20 countries worldwide training over 20,000 students.