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              A Programme Connecting Culinary Arts and Nutrition with Food Trends

              Developed by industry experts, the Diploma in Gastronomy, Nutrition & Food Trends has been created to respond to the growing demand in healthy food.

              "Seven in ten adults are trying to eat healthier at restaurants
              than they did two years ago."
              National Restaurant Association

              This full-time diploma ensures that future industry professionals can effectively respond to consumer interest in health, wellness and nutritious foods without compromising on sustainability or culinary creativity.

              The course integrates the principles of nutrition into culinary arts in order to create innovative, inspiring and highly nutritious meals. It aims at building a foundation which will enable you to progress in your future food industry career.

              This programme will provide a holistic approach to food and nutrition through lectures, culinary demonstrations and practical application.


              2 intakes each year: Spring and Autumn

              Key information

              Duration: 204 hours over 3 months
              Price: £6,510
              Diploma fees include: learning materials and uniform kit
              Hours per week: approximately 20 hours
              Entry requirements: high school diploma or equivalent, eligibility to study in the UK, evidence of English language. All students must be aged 18 years or over.

              Please note that in order to successfully complete culinary programmes at Le Cordon Bleu students may be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context which may be specific to their programme.

              Gastronomy and Nutrition Diploma Details

              • Course Structure

                This Level 4 diploma is based on the principles of nutrition and food science, and their application within culinary arts. It is composed of: 

                • Gastronomy and Food Trends: this unit reflects on gastronomy and the evolution of food trends, culture, eating habits and diet. Students will attend lectures and seminars on food trends and the current health and wellness industry. Gastronomy topics will include cheese lectures, wine appreciation, teas, herbs and key influential global ingredients such as the cocoa bean.
                • Nutritional Principles: understand the basic principles of nutrition and diet and the effect of food and eating habits on health. Important nutritional topics will be covered such as macro and micro nutrients, dietary requirements, hydration, effects of diet on health and disease. Students will be introduced to specialised nutrition topics such as nutrition in sport, eating disorders and diet related illnesses. Discussion will be based around ingredients, food choices and optimum health. The Nutrition Principles module is taught by a registered qualified Dietitian.
                • Science of Food: the science behind cooking is essential to understand food choice and how the body manages food. A range of topics will be explored from a food science perspective such as grains, food preservation techniques, fermentation and pickling. Culinary techniques such as yoghurt making and blending spices will be demonstrated. Topics such as recipe writing, altering and adjusting recipes for special dietary requirements, reducing sugar and dairy alternatives will be explored.
                • Sustainable Food Systems: current trends in sustainability will be discussed such as urban gardens, growing food in controlled environments and foraging. Key food industry issues will be explored such as food waste, origin of food, authenticity, seasonality and food policy.
                • Practical Nutrition: students will be introduced to practical culinary skills in a professional kitchen environment with focus on a blend of classical and current techniques, food safety, kitchen organisation, and correct use of equipment. The practical culinary classes will emphasise healthy cuisine, global flavours, and students will learn a variety of practical techniques alongside sensory evaluation skills. The unit will cover a variety of topics such as food preservation, snack food innovation, seafood, cooking with underutilised ingredients
                • Food Safety & Microbiology: successful completion of the unit certifies students to Level 3 Award in Supervising Food Hygiene in Catering, awarded by the (RSPH) Royal Society of Public Health. Food Safety is of principle importance in the study of food and nutrition for students to gain a clear perspective of the nature of food, safe food principles in preparation and production along with current food law.
                • Food Business, Media & Marketing: introduction to the business aspects of the food industry to gain knowledge and skills of business practices and processes in the health food industry. Marketing, social media, brand development and nutrition in the media and business will be focal points of this unit.
                • Nutrition, Communications & Research: is an integral part of the programme which draws on current nutritional research and provides an aid to the assessment process. Students will complete a series of assessments which cover all units of the programme.
              • Who is this programme for?

                The Diploma in Gastronomy, Nutrition and Food Trends is recommended for students who want to gain knowledge of food from a nutrition perspective along with culinary skills in cooking for health in the context of the current food industry.

                We welcome students from a variety of different educational and occupational backgrounds. This programme is suitable for students who wish to:

                • Gain an introductory level of nutrition knowledge related to the current food industry
                • Expand their knowledge of gastronomy and learn practical culinary skills in a professional kitchen alongside recipe writing and adaption.
                • Gain practical culinary and kitchen management skills which can be applied to a professional kitchen.
                • Learn culinary business skills such as branding, social media, recipe costing for the food industry.
                • Gain practical experience in developing recipes and concept development in food and beverages.
                • Explore a variety of gastronomy topics, traditional culinary practices and new food innovations through a series of Gastronomy lectures.
              • What qualifications will I gain?
                Successful graduates of the Diploma in Gastronomy, Nutrition and Food Trends will earn a Le Cordon Bleu qualification celebrated in many countries across the world.


                This diploma has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.
              • Term dates & apply

                Term Dates & Prices

                Select a date
                Mar 19, 2018 - Jun 1, 2018 (Standard)
                £ 6,510.00
                Sep 10, 2018 - Nov 23, 2018 (Standard)
                £ 6,510.00
                Mar 18, 2019 - May 31, 2019 (Standard)
                £ 6,510.00
                Sep 9, 2019 - Nov 22, 2019 (Standard)
                £ 6,510.00

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