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Food Ethics: Cause and Consequence

Consequences can get complicated when the interrelationships between causes are intricate and complex. Arguably nothing better demonstrates that than our food chain. From farm to fork, to climate change, to socio-demographic shifts and to behavioural changes in the way we choose and purchase our food, all of these activities and more determine global food security. This unit investigates the importance of understanding and connecting the dots in our food chain while along the way we challenge some perceptions on what is good and bad for the future of food.

This unit of study from the Le Cordon Bleu Professional Certificate is issued by Le Cordon Bleu La Fondation. It can be studied as a single unit or part of the full course.

Intakes: September

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-proficiency 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 ethics and enthusiasm for learning is recommended.
Study requirements: You must have high quality internet to access this unit of study.

Unit Information

  • Course Structure

    Structured Online Learning: 2 hours per week.

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

    On Completion of this unit, students should be able to:

    • Differentiate between various food issues in the supply chain
    • Critically analyse specific issues in the food supply chain
    • Write critically about issues we face
    • Demonstrate skills in challenging norms
    • Apply appropriate research methods for critical writing

    Course Overview

    • Topic 1: Supermarkets: Friend or Foe?
    • Topic 2: Waste Not, Want Not
    • Topic 3: A World Without Bees
    • Topic 4: Value Versus Welfare
    • Topic 5: Our Future in our Past

    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:

    • Food writers
    • Bloggers
    • Food artists and activists
    • Those working in, studying, or dealing with food hardship and poverty, food cultures, or gastronomy
    • Anyone involved in our local food systems - from bakers to farmers to chefs and restaurant owners.
  • What Qualification Will I Gain?

    A Statement of Attainment will be issued upon successful completion of this unit of study. This unit of study is part of Le Cordon Bleu Professional Certificate that will be issued be Le Cordon Bleu La Fondation.

    Participants who successfully complete this unit of study will be granted 2 credit points towards the Le Cordon Bleu Professional Certificate.


  • 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 audio 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.

    Participants must successfully complete all unit assessment components in order to receive the Le Cordon Bleu Professional Learning Statement of Attainment.

  • Course Credit

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

    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.

  • Term 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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