Art and Science of Multi-Sensory Dining
|1 February - 28 February 2021
Live learning and discussion with instructor every week
|20 Hours of Learning
4 weeks of study: 4-5 hours per week
Course offered in English
Upon successful completion of this course, you will be able to:
- Understand the historic context of multi-sensory dining
- 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
- Broaden knowledge of historical and contemporary trends
A number of perspectives are critically examined with the aim of developing or enhancing knowledge of creative processes that provide the basis for the design of multi-sensory dining experiences.
Who is this course for?
Gastronomy and science academics and students; chefs, restaurateurs and hospitality professionals; food marketing/ design/ aesthetics practitioners, restaurant reviewers and food writers; passionate food amateurs and those interested in future dining trends.
Instructor: Neil Gow
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 his research presents industry seminars on this research across Australia. Neil’s paper 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.
Here is the course outline:
Introducing the Art of Multi-Sensory Dining
Meet Neil Gow, your instructor. In this lesson, Neil introduces the philosophical and practical approaches to multi-sensory dining, and explains why actual food accounts for only a part of a positive dining experience and what impacts the subconscious mind that determines how pleasurable the experience is.
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.
We cover 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|
|Statement of Results|