Term 1 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Diploma in Culinary Management

🔹 Program Overview

The Diploma in Culinary Management is designed for aspiring culinary leaders, kitchen managers, and hospitality professionals. Over 24 weeks, students gain essential knowledge in kitchen operations, leadership, menu planning, food costing, staff management, and modern culinary technology.

This diploma combines interactive online modules, practical assignments, virtual labs, and an 8-week guided internship, providing students with the foundational management skills necessary to succeed in professional kitchens or pursue the Grand Diploma in Culinary Management (Term 2).

🔹 Key Features

• Professional-level culinary management training

• Focus on leadership, team management, and operational efficiency

• Menu design, costing, and inventory control

• Modern kitchen technology and workflow optimization

• Practical assignments and real-world internship

• Internationally recognized diploma certification

• Preparation for executive culinary and hospitality roles

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Culinary Operations & Kitchen Management
(3 Weeks)

• Structure and hierarchy of professional kitchens

• Workflow optimization and station planning

• Scheduling and operational planning
  Practical: Kitchen operation simulation and workflow chart

Module 2
– Menu Planning & Development
(3 Weeks)

• Menu design principles and seasonal planning

• Menu analysis for flavor balance and profitability

• Modern cuisine trends and global influences
  Practical: Draft 3–course menu portfolio

Module 3
– Food Costing & Budgeting
(2 Weeks)

• Costing recipes and calculating profit margins

• Portion control and inventory management

• Budgeting for a culinary operation
  Practical: Menu costing sheet + budget plan

Module 4
– Staff Management & Leadership
(3 Weeks)

• Recruitment, training, and development

• Team motivation and performance management

• Conflict resolution and communication skills
  Practical: Staff management case study and role-play

Module 5
– Food Safety & Hygiene
(2 Weeks)

• HACCP principles and application

• Sanitation protocols and risk assessment

• Health regulations and compliance
  Practical: Hygiene audit simulation

Module 6
– Modern Culinary Technology & Innovation
(2 Weeks)

• Smart kitchen appliances and precision tools

• Sous-vide, blast chilling, and other advanced techniques

• Digital kitchen management software
  Practical: Technology integration plan for modern kitchen

Module 7
– Sustainability & Supply Chain Management
(1 Week)

• Sourcing sustainable ingredients

• Waste reduction and eco-friendly practices

• Supplier relations and ethical sourcing
  Practical: Sustainable sourcing project

Module 8
– Internship & Applied Culinary Management
(8 Weeks)

• Placement in professional kitchens or virtual lab

• Weekly mentor feedback and evaluation

• Portfolio including menu plans, operational strategies, and management documentation

• Capstone project: Implement management plan in simulated or real kitchen

Assessment Structure

Required Tools

• Digital notebook or portfolio software

• Access to kitchen and cooking tools

• Spreadsheet software for costing and inventory

• Project management tools (optional)

• Mentor communication platform

Career Outcomes

Graduates are prepared for:

• Junior Kitchen Manager / Assistant Culinary Director

• Culinary Operations Supervisor

• Restaurant Manager / Assistant F&B Manager

• R&D Food Product Specialist

• Preparation for Grand Diploma in Culinary Management (Term 2)

Tuition & Pricing Table (Diploma in Culinary Management – 24 Weeks)

International Pricing