Dyplom Podyplomowy z Zarządzania Hotelarstwem

This program is delivered in a pre-recorded (asynchronous) format where a dedicated lecturer facilitates learning each week. Students can review the lecture at a time that suits them and are guided through weekly activities, readings, and course materials to achieve the learning outcomes. Live (synchronous) sessions are organized as needed, and lecturers adopt a highly personalized coaching approach. This format of learning is suitable for students who are independent learners and require a high degree of flexibility.

All required resources, including textbooks, for selected units, are provided within each class on the learning platform. Students also have access to a range of academic skills supporting resources, academic databases for research and are also invited to program-wide drop-in sessions and socials during the term.

Le Cordon Bleu has been helping passionate students follow their culinary dreams over the last 125 years. Students come to Le Cordon Bleu from all walks of life. They are beginners enthusiastic about the culinary arts but utterly inexperienced; they are far along on one career path and ready for the next; they are established professionals seeking to improve themselves. Regardless of their ultimate goal – to run a restaurant or catering company, hotel or retail management, journalism, consulting, food styling – the students of Le Cordon Bleu come for the culinary education that will allow them to succeed.