Le Cordon Bleu Grand Diplôme® with Culinary Management

Component Title	SCQF Level	SCQF Credit Points	Period of Credit Rating From:	Period of Credit Rating To:
Cuisine Skills, Theory and Product Knowledge 1	6	24	18/02/2020	28/02/2025
Cuisine Skills, Theory and Product Knowledge 2	6	23	18/02/2020	28/02/2025
Cuisine Skills, Theory and Product Knowledge 3	8	26	18/02/2020	28/02/2025
Pâtisserie Skills, Theory and Product Knowledge 1	6	19	18/02/2020	28/02/2025
Pâtisserie Skills, Theory and Product Knowledge 2	6	19	18/02/2020	28/02/2025
Pâtisserie Skills, Theory and Product Knowledge 3	8	25	18/02/2020	28/02/2025
Culinary Innovation - Advanced Culinary Techniques	8	10	18/02/2020	28/02/2025
Wine & Beverages	7	4	18/02/2020	28/02/2025
Gastronomy and Food Trends	8	4	18/02/2020	28/02/2025
Menu Concepts and Marketing	7	4	18/02/2020	28/02/2025
Food and Beverage Cost Control	8	4	18/02/2020	28/02/2025
Professional Kitchen Management	8	8	18/02/2020	28/02/2025
The Business Environment	8	6	18/02/2020	28/02/2025
Business Presentation Skills	8	4	18/02/2020	28/02/2025
Overall Level and Credit	8	180