Food Writing: Crafting Compelling Stories for Publication
Margaret Fulton, Ruth Reichl, Pete Wells, Anthony Bourdain - all are accomplished food writers who got their start somewhere, with a short restaurant review or magazine article. Breaking into food writing isn't as difficult as it may seem. All it takes is a knowledge of food, a winning idea and the ability to sell your story, and yourself, to a food publication.
In this module, you will gain the necessary practical skills - and learn a few secrets of the trade - to help you develop ideas, pitches, that food editors will love and craft compelling stories for publication. You will learn a variety of food-writing styles, including reviews, short-form magazine pieces, chef interviews and long-form feature stories. We will do all of the editing and revising in workshop, so the feedback will come from your fellow students, as well as your facilitator. By the end of this unit, you will have several pieces ready to pitch for publication.
- 6 May to 14 July
- 2 September to 10 November
Duration: 10 weeks
Time Commitment: This module requires at least five hours a week. This includes weekly readings, completing assignments, watching video lectures, and participating in online class discussions. This unit of study comprises of 50 hours tuition as well as editing feedback on your written work.
Tuition fees: USD$1250
English proficiency: This module is delivered in English. Participants will have to make the decision about their own capacity (English-proficiency or otherwise) to undertake the module.
Le Cordon Bleu Professional Learning recommends IELTS of no less than 6.0 to gain the full benefits of undertaking this module.
Pre-requisites: No prior knowledge or experience is required, though a passion for food and writing, and enthusiasm for learning, is recommended.
Study requirements: You must have high quality internet access and a computer with Word software or compatible to submit articles.