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Le Cordon Bleu Culinary Management courses - information event (enrolled students)

Venue: Online

Have you been offered a place on a joint Birkbeck Le Cordon Bleu course? Have you recently enrolled?

Then join us on Thursday 17th September for our information event. Make sure you bring lots of questions!

17:00pm - 17:30pm: Culinary Industry Management (BBA) programme 

18:00pm - 18:30pm: Culinary Industry Management (MSc) programme 

Birkbeck’s unique joint degrees with the renowned Le Cordon Bleu Culinary Arts Institute offers you the chance to develop your culinary career with a combination of practical and academic modules. Led by programme director Thomas Kyritsis, these live webinar events will take you through the structure of the programmes and answer any questions you may have about studying at Birkbeck this coming academic year.

No need to register, just join us on Thursday via this link.

BBA in Culinary Industry Management - Thursday 17th September, 17:00pm

The BBA Culinary Industry Management addresses key concepts together with the project management and development skills required of managers in food businesses in the twenty-first century. You will gain experience of a real food business work environment through an internship component while also developing your academic, practical and interpersonal skills.

MSc in Culinary Industry Management - Thursday 17th September, 18:00pm

The MSc in Culinary Industry Management combines the study of culinary arts, business and management in a global context with a focus on innovation, sustainability, customer experience and entrepreneurship. Within the complex and evolving global culinary industry, there is an increasing need for businesses to develop solutions that will respond to consumer trends and increase customer satisfaction and loyalty. With an emphasis on innovation within the field of culinary arts and management, this programme aims to prepare students to shape the future of the industry with a creative, sustainable and entrepreneurial approach.

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