Art and Science of Multi Sensory Dining

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4 weeks of study - 4 hours per week + Assignments

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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.

Neil’s background is as a technology and sales professional with over 15 years’ experience across multiple industries including financial services, technology, telecommunications & government. Neil has experience in creating and delivering business strategy, sales enablement, process improvement & performance optimisation, leadership, technology evangelism, management consultancy, sales operations and business analytics.

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Why study with LE CORDON BLEU

  • Teaching Excellence and Innovative Curriculum designed by Educational Leaders
  • Access to Le Cordon Bleu Master Chefs and Experts providing lifelong inspiration and learning
  • Globally recognised qualifications
  • Opportunity to network with Industry Leaders

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