A unique opportunity to participate in this inaugural delivery of Aesthetics of Food and Drink and be one of the first to complete this course! 


About this Course

The concept of aesthetics relates to the gastronomic education of the senses. Sensory taste is considered as a particular type of knowledge and, accordingly, the way that specific historical, cultural and aesthetic conditions determine and influence the experience of taste is explored. This module takes a broadly philosophical and critical approach to aesthetic experience as it pertains to food, wine and other drinks, with the aim of fostering an appreciation of taste’s contribution to knowledge, ethical living and community well-being.

This module aims to provide participants with the opportunity to critically examine and judge food and drink quality and explore the multi-dimensional factors that influence one’s sense of taste.


Who is it for?

Professionals, adult learners, bachelor-level graduates, enthusiasts, lifestyle learners, practitioners, teachers/lecturers.


Key Information

100% Online
Learn at your own convenience
23 September 2019 - 1 December 2019
Live online sessions once a week 
50 Hours of Learning
10 weeks of study, 5 hours/week including weekly assignments
EUR 1150
Special inaugural price

Course offered in English


Lead Instructor


Dr. Roger Haden

Head of Discipline (Gastronomy), Author and Researcher


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.

Week 1. What is aesthetics?

Explore the key concepts of aesthetics: history, gastronomy, norms, and prejudices.

Week 2. What is aesthetics?

Explore how aesthetics has been influential in the cultural context throughout history.

Week 3. Social and cultural parameters of aesthetic experience: status, power and ethos

Discriminatory or, aesthetic, ‘taste’ is a dynamic engine of choice-making and identity formation. Here we consider fashion and style and how these represent status and power in different ways.

Week 4. Social and cultural parameters of aesthetic experience: status, power and ethos

Theories of class distinction (using gastronomy as an example) and how it is used to understand ‘taste’ as a function of social or cultural power.

Week 5. Gastronomic parameters of aesthetic experience: pleasure and the arts of the table

Delve into the detail of the ‘cultural field’ of gastronomy and how this has evolved to provide the richest possible aesthetic (sensory) experience.

Week 6. The aesthetics of drink and drinking

Look at wine and other drinks and the role they play as aesthetic objects, both in the context of dining and as having culturally specific meanings themselves.

Week 7. Contemporary dining: aesthetic elements, styles and trends

Here, through an aesthetic lens, we start to understand what is being represented in contemporary restaurants, by chefs, and via dining trends and varied gastronomic styles.

Week 8. Contemporary dining: aesthetic elements, styles and trends

Case studies and cutting-edge developments in the gastronomic arts.

Week 9. Aesthetic education: contemporary scientific and philosophical approaches

Using an aesthetic focus to enhance social well-being, connect with environmental causes and enhance personal knowledge and experience.

Week 10. Aesthetic education: contemporary scientific and philosophical approaches

Case studies in the (gastronomic) application of social and environmental aesthetics.


The following certificates are awarded when the course is completed:

Certificate of Completion