Art and Science of Multi Sensory Dining
Learn at your own convenience
|4 Nov 2019 - 1 Dec 2019
Live online lecture session once a week
|16 Hours of Learning
4 weeks of study - 4 hours per week + Assignments
All inclusive price
Course offered in English
Upon successful completion of this course, you will be able to:
- Understand the historic context of multi-sensory dining
- Interpret current scientific research as to its practical application in the dining experience
- Review culinary philosophies and menu design with regard to its focus on techno-emotive techniques
- Demonstrate skills in articulating the dining factors of a good or bad dining experience
- Use appropriate research methods and skills to design a modernist cuisine dining experience
- Explore and apply multidisciplinary gastronomic principles
- Broaden knowledge of historical and contemporary trends
- Strengthen personal confidence through aesthetic self-awareness
- Provide opportunities to apply ‘gastronomic thinking’ in professional contexts
A number of perspectives are critically examined with the aim of developing or enhancing knowledge, applicable across a number of domains, as well as affording opportunities for the uptake of new skills and practices, and the honing of creative processes that provide the basis for the design of multi-sensory dining experiences.
Neil Gow was born and educated in Scotland, and is a graduate of the Hautes Études du Goût (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table) from the Université de Reims Champagne-Ardenne and Le Cordon Bleu. Neil is also a graduate of the Masters in Gastronomic Tourism from Le Cordon Bleu and a Fellow of the Royal Society of Arts. Neil continues this research and has presented industry seminars on this research across Australia. Neil’s paper on multi-sensory dining has been accepted for the 2018 Symposium of Australian Gastronomy. Neil works with a number of internationally recognised culinary and gastronomic organisations and lectures on a range of subjects including Modernist Cuisine and Gastrophysics.
Neil’s background is as a technology and sales professional with over 15 years’ experience across multiple industries including financial services, technology, telecommunications & government. Neil has experience in creating and delivering business strategy, sales enablement, process improvement & performance optimisation, leadership, technology evangelism, management consultancy, sales operations and business analytics.
For more information:
Here is the course outline:
Welcome & Orientation
Complete this short orientation to learn how to navigate through Le Cordon Bleu's Engage learning platform and upload required documentation.
The Art of Multi-Sensory Dining
Introduction to Modernist Cuisine: philosophical and practical approaches to multi-sensory dining.
The Chefs Advocating It
This topic will focus on a number of high profile chefs within the modernist movements. Chefs that have developed national, and often global reputations through their own interpretive lens on techno-emotive cuisine.
The Science Behind It
This topic will focus scientific disciplines most often associated with multi-sensory dining, seeing to provide greater insight into how our brains interpret the multiple sensory cues we pick up from the psychological, physiological, chemical and physical inputs we receive experiencing and consuming food and drink.
This topic covers the future of dining and the relevance and impact of technology in restaurants. We will investigate how technological advances are being utilised in contemporary kitchens as well as investigate the potential new technologies, such as Augmented Reality and Robotic dining, have in the dining experience.
The following certificates are awarded when the course is completed:
|Certificate of Completion|