A unique opportunity to participate in this inaugural delivery of Modernist Cuisine and the Art of Dining and be one of the first to complete this course! 

About this Course

 

Key information

100% Online
Learn at your own convenience
2 September 2019 - 29 September 2019
Live online sessions once a week 
12.5 Hours of Learning
4 weeks of study, 3 hours/week and an assignment
EUR 550 
Special inaugural price

English
Course offered in English

 

Lead Instructor

Neil Gow

Neil Gow 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, the Masters in Gastronomic Tourism from Le Cordon Bleu and a Fellow of the Royal Society of Arts. Neil's research on multi-sensory dining was 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.

 

For more information: Contact Us

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.

Future Trends

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.

Completion

The following certificates are awarded when the course is completed:

Certificate of Completion