About this Course


Key information

100% Online
Learn at your own convenience
22 July 2019 - 29 September 2019
Live online sessions once a week 
50 Hours of Learning
10 weeks of study, 5 hours/week including assignments
EUR 1150
Special price

Course offered in English


Lead Instructor

Justin Bergman

Justin Bergman is a long-time Asia Pacific correspondent for Monocle magazine and has been a regular food and travel contributor to a variety of publications, including The New York Times. Justin has also taught classes in Magazine and Travel Writing as an adjunct professor in Stanford University’s Continuing Studies Creative Writing program.


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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.

Developing sellable ideas and surveying the publication market

You'll start by brainstorming ideas for stories you’d like to write for the unit. We’ll talk about the types of stories you’re going to write and the differences in tone and structure.

Finding Your Writing Voice

Food writing is an art that necessitates starting with the basics, namely how to write. This week, we’ll discuss the finer points of the craft, including choosing the appropriate words to describe food, avoiding obvious clichés and using all of the senses in your writing.

Restaurant review

This week, you’ll identify the right kind of restaurant to review - a newly opened place, or one with an interesting backstory. We’ll also discuss the important tips to keep in mind when reviewing a restaurant.

Short-form food story

This week, you’ll be tasked with writing a more objective food trend piece or restaurant/bar/winery opening story. Specific attention will be paid in the difference in tone from a review, as this is more objective writing.

Preparing for a chef interview

This week is devoted to the art of interviewing and preparing to interview a chef. You’ll identify the individual, make contact and set up a time to chat, then prepare a list of proposed questions.

Write a pitch to an editor

Now that you’ve tried your hand at a couple of entry-level food stories, you’ll write a pitch for one of these stories, specifically tailored to a magazine, website or other food publication you’d like to write for.

Reporting the feature

This week is devoted to research and developing an outline for your long-form feature story.

Organising your thoughts and writing the introduction

The writing process starts with organisation and a battle plan. First transcribe your research notes and develop an outline for the structure of the story. Then, craft a colourful, attention-grabbing introduction to draw the reader into your story and make them keep reading.

Finishing the feature

This is a writing-intensive week, with a firm deadline. You will write the rest of the feature, making sure to stick closely to your outline and include the right amount of character and scene development, dialogue, quotes and background information.

Editing and workshopping

Learning to write gets easier when you also try your hand at editing and providing feedback. You’ll be paired with another student and read each other’s stories, bringing a keen eye to the structure, colourful descriptions and other essentials that contribute to a great food story.


The following certificates are awarded when the course is completed:

Certificate of Completion