MBA Hospitality & Culinary Management

MBA MBA Hospitality & Culinary Management | Le Cordon-Bleu & Dauphine Executive Education

Become a leader in the hospitality and culinary industry!

Le Cordon Bleu Paris, in partnership with Dauphine Executive Education (Université Paris Dauphine-PSL), offers an MBA in management and leadership tailored for the international hospitality and culinary professionals.

A master's-level degree ("Bac+5" in France), the Hospitality & Culinary Management MBA gives its participants a deep dive into the heart of French gastronomy and hotel trade, in order for them to develop their expertise of the sector and their leadership and management skills at once.

Le Cordon Bleu Paris & l'Université Paris Dauphine-PSL (MBA Hospitality Culinary Management - Dauphine Executive Education)


The training program delivers the ultimate elements to master the French and international excellence in strategic management applied to the luxury hotel and restaurant industries.


Thus, the MBA aims to develop professionals' skill set to :

  • Acquire and master the knowledge required in business management and strategy
  • Plan, manage, and mobilize teams in activities that require efficiency
  • Motivate, develop, and win their staff's loyalty, in a stressful environment
  • Manage and lead an international staff of different ages and levels
  • Establish their leadership
  • Manage in an international environment

A very unique international environment

Both the world capital of tourism, with more than 1.500 hotels, and of fine dining, with 16 of the 100 top chefs worldwide, Paris is the most ideal place to study hotel and restaurant management. The MBA students will appreciate this unique international setting, perfcect for developing leadership skills in hospitality and culinary sectors.


The 5 key assets of the training diploma

  1. An alliance between Le Cordon Bleu, institution of the French gastronomy, and Université Paris Dauphine-PSL, French reference of trainings for managers
  2. A cross-cultural environment made of an international audience
  3. A full-time Executive MBA, in English, with 5 months in the classroom and 5 months on the field
  4. A strong international dimension through a study trip in Dubaï and Mauritius
  5. A faculty made of high-level experts

Our partner

Le Cordon Bleu Paris, partner of Dauphine Executive Education for the Hospitality & Culinary Management MBA

Useful informations

In-class training period

Mid-September Year 1 to end of February Year 2

Next intake

Monday September 13th, 2021


10 months: 5 in the classroom then 5 in a company


  • 4 days a week in the classroom, from Monday to Thursday, over 5 months (about 450 hours)
  • Study trip in Dubaï and Mauritius in November of year 1 (mandatory)
  • 5 months in a company, between the end of February and the end of August of Year 2


At Le Cordon Bleu Paris (75015 Paris) and at Université Paris Dauphine-PSL (75116 Paris)


The training is given in English.

Tuition fees

€27.000,00 all tax included.
The study trip expenses will be borne by the participants.

Degrees awarded

The participants completing the program will be awarded 3 degrees.


  • MBA in International Hospitality and Culinary Leadership
    from Le Cordon Bleu Paris
  • MBA in Hospitality and Culinary Management
    from Université Paris Dauphine PSL
    "Diplôme d’Université" or "DU" (University degree) recognized as a "Bac+5" (Master's level)
  • Master's in Global Management
    from Université Paris Dauphine PSL
    "Diplôme de Grand Etablissement" or "DGE" recognized by the French Higher Education Ministry as a "Bac+5" (Master's level)

The diploma gives 60 ECTS (European Credit Transfer System).

Student profile

The MBA in Hospitality & Culinary Management is tailored for experienced professionals seeking to shape their carreers in international hotel and restaurant trade management.


  • Kitchen professionals: Chefs and food concept designers...
  • Managers and operational professionnals in the hospitality, culinary, or event-planning sectors : Banqueting/ Food & beverage managers, Customer relations managers, Accomodation managers, Event planners, Catering advisers...
  • Entrepreneurs and investors
  • Managers in support functions : finance, marketing, digital, HR...


Admission requirements

  • Holding a Bachelor's or 3-year degree ("Bac+3") at least
  • Having a 3 years professional experience in the culinary arts or hotel management sectors in management positions
  • Having knowledge of the hotel, toursim or gastronomy industries
  • Being fluent in English (IELTS 6.5, TOEFL 80 or TOEIC...). A test will be planned for participants who do not have a certification of their level.

Application procedure

  • Admission based on application file, including:

    • Copies of all the diplomas
    • Detailed résumé
    • Recommendation letter(s) (if any)
    • English level certification (if any)

  • Interview with the admission committee
  • Test of English (if no certification can be shown)


Impact of covid-19 on the hotel trade. Interview with Jean-François Gagne, partner at Aldema Partners, a consulting and management firm specializing in the tourism-leisure, luxury, hospitality, and media sectors. MBA Dauphine Executive Education & Le Cordon Bleu Paris

Impact of covid-19 on the hotel trade

Interview with Jean-François Gagne, partner at Aldema Partners, a consulting and management firm specializing in the tourism-leisure, luxury, hospitality, and media sectors.

What impact is the Covid-19 crisis having on the hospitality industry?
How will consumer habits be affected?
What will the economic landscape be like for hotel industry players?
Is it possible to see a change of model in the hospitality sector?

Read the full article on Le Cordon Bleu Paris's website.