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Art & Science of
Multi-Sensory Dining

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Course Fees € 565
Starts On

20 April 2020

Duration

4 weeks of study
+ assignments

Weekly Live Lectures

Weekly live sessions by Neil Gow

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Who is this Course for?

This course will be of interest to:

Chefs & Restaurateurs
Hospitality professionals
Food marketeers & designers
Restaurant reviewers & Food writers
Passionate food
amateurs

Course Highlights

  • 4

    Live Online
    Lecture Sessions

  • 4

    Peer Discussions

  • 1

    Assignments & Activities

  • 15

    Video Lectures

Curriculum

Le Cordon Bleu Online Learning follows a unique learning model. This model has ensured that over 95 percent of our learners complete their course.

Orientation

During the first week, you will be introduced to the other participants in the class from across the world. You will also learn how to use the learning platform and other learning tools provided.

Weekly Goals

Learning goals are set for each week. These would include watching the video lectures and completing the assignments. All assignments have weekly deadlines.

Learning Videos

The course includes recorded video lectures by the faculty and industry experts. These can be viewed on the learning platform and cannot be downloaded.

Live Lecture Sessions

Each week, a live online lecture is conducted by the lead instructor, who contextualizes the weekly content and assists with questions you may have regarding your assignments. These live lectures are also recorded for later viewing.

Peer Learning & Feedback

You will gain value through peer-to-peer learning, discussion forums and feedback on your assignment submissions.

Clarifying Doubts

In additional to live sessions, the instructors clarify doubts pertaining to the content through email and chat facility within the platform.

Program Support

If at any point during the course, you need tech, content or academic support, you can email program support, and you will typically receive a response within 24 working hours or less.

Le Cordon Bleu Community

On completing the course, you join a global community of learners on the Le Cordon Bleu Online Learning Network. The Network allows you to connect with past participants across the world.

Continued Course Access

You will also continue to have access to the course videos and learning material for up to 3 months after the completion of the course.

Upon successful achievement of this course,
participants will receive a Certificate of Completion and Statement of Results

Why learn with Le Cordon Bleu Online Learning?

Innovative Curriculum & Teaching Excellence

Globally Recognised Certification

Peer-to-Peer Learning & Feedback

Network with Industry Leaders & Global Alumni

100% Online & Mobile app learning

Cohort based

Lead Instructor Neil Gow

Neil Gow was born and educated in Scotland, and is a graduate of the Hautes Études du Goût (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table) from the Université de Reims Champagne-Ardenne and Le Cordon Bleu. Neil is also a graduate of the Masters in Gastronomic Tourism from Le Cordon Bleu and a Fellow of the Royal Society of Arts. Neil continues this research and has presented industry seminars on this research across Australia. Neil’s paper on multi-sensory dining has been accepted for the 2018 Symposium of Australian Gastronomy. Neil works with a number of internationally recognised culinary and gastronomic organisations and lectures on a range of subjects including Modernist Cuisine and Gastrophysics. 

What our students have to say about us?

Applications close on 10 April 2020.
Early applications encouraged. Seats fill up soon!

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