Term 2 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Grand Diploma in Culinary Management

🔹 Program Overview

The Grand Diploma in Culinary Management is the second phase of the one-year professional management track, designed for students who have completed the Diploma in Culinary Management (Term 1).

Over 24 weeks, participants develop advanced skills in kitchen leadership, strategic operations, menu innovation, and culinary business management. This program emphasizes decision-making, operational efficiency, financial management, and staff leadership to prepare graduates for executive culinary positions.

The curriculum combines online modules, practical assignments, interactive case studies, and an 8-week guided internship, ensuring graduates are ready for leadership in any professional kitchen or hospitality business.

🔹 Key Features

• Advanced professional-level culinary management training

• Leadership development for kitchen and hospitality operations

• Strategic menu planning, food costing, and procurement management

• Advanced staff management and team building

• Integration of modern technology for culinary operations

• Portfolio development and real-world internship

• Internationally recognized Grand Diploma certification

• Career-ready for executive culinary and operational roles

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Executive Kitchen Leadership
(3 Weeks)

• Strategic leadership for culinary operations

• Conflict management and staff motivation

• Decision-making under pressure and crisis management
  Practical: Leadership simulation and case study portfolio

Module 2
– Advanced Menu Innovation & Concept Development
(3 Weeks)

• Creative menu design and flavor pairing

• Trend analysis and global culinary inspirations

• Fusion, experiential dining, and high-end concepts
  Practical: 3–course advanced menu creation

Module 3
– Advanced Food Costing & Financial Management
(2 Weeks)

• Procurement and supplier management

• Budget planning, portion control, profitability analysis

• Cost optimization strategies
  Practical: Financial management project + menu costing report

Module 4
– Operational Excellence & Workflow Optimization
(3 Weeks)

• Advanced kitchen layout and operational planning

• SOPs, process efficiency, and production scheduling

• Technology integration for operational excellence
  Practical: Operational workflow plan and optimization project

Module 5
– Human Resource & Talent Development
(2 Weeks)

• Staff recruitment, training, and coaching

• Performance evaluation, retention strategies

• Succession planning for kitchen leadership
  Practical: Staff management plan and mentorship simulation

Module 6
– Sustainability & Ethical Culinary Practices
(2 Weeks)

• Sustainable sourcing and ingredient management

• Waste reduction, eco-friendly practices, CSR projects

• Ethical decision-making in culinary business
  Practical: Sustainability implementation project

Module 7
– Digital Tools & Modern Kitchen Management
(1 Week)

• Smart kitchen software, inventory management systems

• Analytics dashboards and productivity monitoring

• Digital workflow optimization
  Practical: Digital management simulation

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

• Placement in professional kitchens or virtual advanced labs

• Portfolio including operational plans, menus, and financial reports

• Mentor feedback and performance assessment

• Capstone project: Implement an executive culinary strategy in real or simulated environment

Assessment Structure

Required Tools

• Digital notebook or portfolio software

• Access to professional kitchen and management tools

• Spreadsheet and financial software

• Project management software (optional)

• Mentor communication platform

Career Outcomes

Graduates are prepared for:

• Executive Chef / Head Chef / Culinary Director

• Kitchen Operations Manager / Food & Beverage Manager

• R&D Food Product Developer / Culinary Innovation Specialist

• Bakery & Restaurant Consultant

• Entrepreneur in culinary or hospitality business

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

International Pricing