Gastronomy and Nutrition

About this Course

Global media is full of reports of ultra-healthy foods, from blueberries and beetroot to cacao and chia seeds. Often articles about health food claims to reflect the latest scientific evidence and assure readers that eating these foods will provide 'health kicks', strong immunity and youthfulness. However, actual evidence concerning the benefits of these foods is harder to identify. Cafe and restaurant menu buzzwords such as superfood, clean eating and powerfood, for example, are becoming increasingly popular worldwide. These keywords used as influential sales pitches for an exclusive menu item are often misunderstood terms used in the marketing of nutritional menu items that can carry an air of suspicion and confusion and lack an authoritative claim.

With the aim of developing consumer trust this module explores the scientific evidence that corroborates the classification of certain foods as more powerful than others and will assist the menu developer, business operator or health conscious foodie in creating astute, legally sound food and health facts and help identify future trends.

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50 Hours of Learning

10 weeks of study, 5 hours/week including assignments

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Skills you will gain


Food Trends


Nutrition Cycle

Community Health

Lead Instructor

Samantha Gowing

Before nutrition became trendy, before kale became the superfood superstar, and before the green juice Instagram selfie was ever a 'thing', there was Sam Gowing, spreading the word on healthy cuisine and all that it encompasses. The Chef hat-winning restaurateur retrained as a clinical nutritionist, and kick-started the 'food as medicine' movement.

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