A Programme Connecting Culinary Arts and Nutrition with Food Trends
Designed to support the growing interest in health within restaurants, cafés and retail, the Diploma in Gastronomy, Nutrition & Food Trends is a 3 month gastronomy course based on the principles of nutrition and food science, and their application within culinary arts in alignment with current and future food trends.
"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.
This course does not focus on teaching fundamental hands-on culinary techniques. If you are keen to learn practical culinary skills, we suggest that you consider one of our practical Cuisine or Pâtisserie diplomas or certificates. Students also study the Diplomas in Plant-Based Culinary Arts before or having completed this course.
2 intakes each year: Spring and Autumn
Duration: 204 hours over 3 months
Diploma fees include: learning materials and uniform kit*
Hours per week: approximately 20 hours
Entry requirements: 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.
*Please note all cooking equipment including knives are provided in our kitchen for use during the practical sessions only. The uniform kit excludes the knife kit.