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What Will I Learn?
While the terms 'modernist cuisine' or 'molecular gastronomy' have been overhyped in recent times, its advocates have clearly had a profound and lasting effect on the contemporary gastronomic landscape. Ferran Adrià, Heston Blumenthal, Massimo Bottura, to name a few, have changed how we taste, enjoy, relate to and experience food. A multi-sensory approach to dining triggers the evocative power of memory as well as shape our cultural and social identities through the dining experience. 
This course covers the growing popularity of this culinary trend, its philosophical basis, importance and global influence. Explore the creative processes and scientific research behind its success, as well as the future of multi-sensory dining.

Our Study Options

Both options offer flexible and accessible learning at your own pace.
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Personalise your study experience by interacting with your instructor and fellow participants. See above for the next delivery date for the premium option.    

Purchase now for immediate enrolment and access to the course materials, and complete at your own pace.

Course Structure

Each week you will be provided with step-by-step instructions for a selection of recipes linked to the topics listed below. The Chef instructor will guide you through each recipe using video instruction, recipes, assessment and live sessions with the Chef instructor. Ingredient and equipment lists are provided weekly.

Weekly topics include:

Recipes are provided each week, participants are required to purchase ingredients to make each dish and submit images or videos of their creations as assessments.

Course Introduction

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