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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.

2019 Intakes:

  • 6 May to 14 July
  • 2 September to 10 November

Key Information

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.

Module Information

  • Course Structure

    Structured Online Learning: 1-2 hours per week.

    Writing Assignments: Between 2-6 hours per week, depending on assignment.

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

    On completion of this module, participants will be able to:

    • Differentiate between various food writing genres
    • Critically analyse specific forms of food writing
    • Write within the specific conventions of a chosen genre or media practice in the context of food-writing
    • Demonstrate skills in re-writing and self-editing for successful publication
    • Apply appropriate research methods and skills for writing in specific food contexts.


    Course Overview

    • Topic 1: Overview (developing sellable ideas and surveying the publication market)
    • Topic 2: Finding Your Writing Voice
    • Topic 3: Restaurant Review
    • Topic 4: Short-Form Food Trend Piece, Restaurant Opening or Round-up
    • Topic 5: Preparing for a Chef Interview
    • Topic 6: How to Write a Pitch to an Editor
    • Topic 7: Reporting the Feature
    • Topic 8: Organising your thoughts and writing the introduction
    • Topic 9: Finishing the feature
    • Topic 10: Editing and workshopping


    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.

  • Who is the Programme For?
    • Aspiring writers and restaurant reviewers
    • Passionate foodies
    • Restaurant/ business owners developing/ managing their own website copy
    • Freelance writers, bloggers and social media content creators who want to write about food/ wine in original and delectable ways
    • Professional development for food/ tourism professionals
  • Studying Online

    This module 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 module 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 module and may include written assignment, journal entries, blogs, wikis, essays, surveys, reports, projects, discussions or multi-media presentations, for example.

    Partipants who successfully complete the module will receive a Certificate of Completion and Statement of Results.

  • Campus Location

    Online Only

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


  • Untitled design
    The Le Cordon Bleu Food Writing Course is a great experience for the hospitality professional, student or enthusiastic amateur. The topics covered were invaluable, concise information to help understand specific forms of food writing, angles and other essentials to help us write a good story. Then the scary part, finding and writing an interesting story to a deadline. Le Cordon Bleu facilitators were always there to support and connect with us and offer editing feedback, bringing a keen eye to the structure, grammar and other essentials that contribute to a great food story.
    Brad, Food Writing Participant 2018

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