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Contemporary Culinary Arts: Modernist Cuisine & The Art of Dining

While the terms Modernist Cuisine or Molecular Gastronomy have been contentious, and overtly hyped, in recent times, there is little argument that their proponents have had a profound and lasting effect on the contemporary gastronomic landscape. Ferran Adrià, Heston Blumenthal, Massimo Bottura, to name a few, have fundamentally changed how we taste, enjoy, relate to and experience food by harnessing a multi-sensory approach to dining. An approach that taps both into the evocative power of memory as well as our cultural and social identities.

This unit of study will cover the ascendency of this culinary trend, its philosophical basis, importance and global influence as well as explain and share the scientific research behind its success and future development. This unit will introduce you to the concepts behind a multi-sensory dining experience.

Intake: TBC

Key Information

Duration: 4 weeks
Time Commitment: This unit of study requires at least 3-4 hours a week. This includes weekly readings, completing assignments, watching video lectures, and participating in online class discussions.
Tuition fees: USD$600
English proficiency: This unit of study is delivered in English. As this is a non-award unit of study no proficiency level is officially required. Participants will have to make the decision about their own capacity (English-proficieny or otherwise) to undertake the course.
Le Cordon Bleu Professional Learning recommends IELTS of no less than 6.0 to gain the full benefits of undertaking this unit of study.
Pre-requisites: This is a unit of study with no pre-requisites. No prior knowledge or experience is required, though a passion for food/ dining/ aesthetics and enthusiasm for learning is recommended.
Study requirements: You must have high quality internet access to access this unit of study.

Unit Information

  • Course Structure

    Structured Online Learning: 2 hours per week.

    Online Live Video Chat with lecturer/other participants: 1 hour per week.

    On completion of this unit, participants should be able to:

    • understand the historic context of multi-sensory dining
    • interpret current scientific research as to its practical application in the dining experience
    • review culinary philosophies and menu design with regard to its focus on techno-emotive techniques
    • demonstrate skills in articulating the defining factors of a good or bad dining experience
    • use appropriate research methods and skills to design a modernist cuisine dining experience

    Course Overview

    Topic 1: The Art of Multi-Sensory Dining

    The first topic covers the definitions, philosophical and practical approaches to multi-sensory dining.

    Topic 2: The Chefs

    The second topic will focus on a number of high profile chefs of the Modernist movement that have developed national, and often global reputations through their own interpretive lens on techno-emotive cuisine.

    Topic 3: The Science

    The third topic will focus on those notable practitioners of emerging scientific disciplines, e.g. Gastrophysics, Neurogastronomy, that seek to provide greater insights 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.

    Topic 4: Future Trends


    Disclaimer: Online offerings may or may not be scheduled in every session. Please refer to the timetable for further details. Le Cordon Bleu employs different teaching methods within units to provide students with the flexibility to choose the mode of learning that best suits them. Le Cordon Bleu academics strive to use the latest approaches and, as a result, learning modes and materials may change. The most current unit information will be provided to enrolled students at the beginning of the study session.

  • Who is the Programme For?

    This unit of study will benefit individuals working as:

    • Chefs
    • Restaurant managers
    • Food writers
    • Those working in, studying or dealing with food presentation, dining or merchandising
    • Anyone involved with food aesthetics or food marketing.
  • Studying Online

    This unit will be delivered via Le Cordon Bleu's easy-to-use ENGAGE learning portal with supportive learning resources and state-of-the-art sudio and video conferencing software that produces a rich and interactive learning environment.

    Throughout the unit, facilitators will encourage individual inquiry and reflection.

    Specialist lecturers will be invited to participate on relevant topics.

    The ENGAGE portal also includes helpful information sites that provide access to resources, communication tools and useful links that are integral to you succeeding in your studies.

  • Assessment

    Assessment methods vary by unit and may include written assignment, journal entries/wikis, essays, surveys, reports, projects, discussions or multi-media presentations.

    Assessment is optional and participants can undertake the unit without completing the assessment components. These participants will receive a Certificate of Participation.

  • Course Credit

    Recognition of Prior Learning/ Course Credit may be granted and will be assessed on a case-by-case basis. A maximum of 16 credit points will be granted for any one individual.

    No course credit is given towards individual units of study.

    Applicants will need to apply for Academic Course Credit

  • Campus Location

    Online only

    This unit is offered online using Le Cordon Bleu's easy-to-use ENGAGE virtual learning environment.

  • Terms Dates & Apply
    Note: Please enrol using your full correct name as per your identification. The name on your passport/ identification will be used for your student records and on all official documentation issued by Le Cordon Bleu as a result of your study.

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