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4 weeks of study - 4 hours per week + Assignments
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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.
Upon successful completion of this course, you will be able to:
A number of perspectives are critically examined with the aim of developing or enhancing knowledge, applicable across a number of domains, as well as affording opportunities for the uptake of new skills and practices, and the honing of creative processes that provide the basis for the design of multi-sensory dining experiences.
Gastronomy and science academics and students; chefs, restaurateurs and hospitality professionals; food marketing/ design/ aesthetics practitioners, restaurant reviewers and food writers; passionate food amateurs and those interested in future dining trends.
Design, menu engineering, food writing, management, entrepreneurial business.