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Le Cordon Bleu London Launch: The Diploma in Gastronomy, Nutrition and Food Trends

launch of the new diploma in gastronomy nutrition and food trends

In September 2016, the UK’s leading culinary school is to launch its Diploma in Gastronomy, Nutrition and Food Trends.

The new Diploma at Le Cordon Bleu London is set to integrate key areas and themes within the food industry in a three-month programme, which has been designed and created to provide students with in-depth knowledge of food from a health and nutrition perspective.

In an ever-evolving food industry; health is becoming increasingly important. Leading chefs and food industry specialists are more focused than ever on natural, local, sustainable and nutrient rich ingredients to drive their culinary style and of course stay on trend with future foods and innovations.

Maintaining their position as one of the world’s most prestigious culinary schools it is important that Le Cordon Bleu continue to train their students with traditional techniques, yet prepare the next generation of chefs with the knowledge they need to succeed in the industry.

With 86% of consumers preferring to dine in a restaurant that is transparent about where their food comes from and with more than 52% of consumers preferring to eat sustainable foods at least once a week (Technomic Report 2016), the course is hoped to fill a current need of people with the skills to connect the disciplines of culinary arts and nutrition in alignment of current and future trends.

Course developer and Lecturer, Elaine McCarthy says:

 “The Diploma in Gastronomy, Nutrition and Food Trends explores the world of food from the perspective of a chef and a nutritionist.  The principles of nutrition will be the foundation of the learning experience, on which participants will build on the exploration of the science of ingredients and then take this deep understanding of food to the practical kitchen.”

During this unique programme, students will consider the global context of food, whilst the emphasis on culinary techniques will be based on utilisation of quality ingredients to create menus and dishes which are creative, nutritious and flavoursome. The programme has been designed to give a deep insight to food, culture and lifestyle and includes market visits, expert advice on growing and cooking food, along with skills in selecting produce and food safety.

Celebrating their 120th anniversary in October 2015, Le Cordon Bleu prides itself on staying ahead of the curve when it comes to culinary education, trends and technology. This programme recognises the growing need to teach the importance of healthy eating and creativity in the kitchen.

Elaine McCarthy continues:

This new and innovative course of study will include a broad spectrum of topics. Being unique in how it connects the basics of nutrition, current topical issues in our food system, health solutions and culinary techniques.

Participants of the programme will be given projects, recipe and menu tasks and a broad platform of information which will enable them to carve out an individual career in the ever evolving and dynamic food industry.”

Graduates of this Diploma will be equipped with a range of multidisciplinary skills enabling them to work in a variety of food based businesses or as an entrepreneur.

For more information or to book your place, please visit: https://www.cordonbleu.edu/london/gastronomy-nutrition-food-trends-diploma/en

Press contact:
Charlotte Dear
cdear@cordonbleu.edu - +44 (0)207 7400 3900