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
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 modules 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 module information will be provided to enrolled participants at the beginning of the study session.