Culinary Design and Development
Overview
- Credit value: 15 credits at Level 7
- Convenor: Chef Loïc Malfait
- Tutors: Le Cordon Bleu teaching chefs
- Assessment: a 10-minute group concept presentation (30%) and a 3000-word individual report (70%)
Module description
This module provides you with an in-depth practical understanding of food from the creative, scientific and innovative perspectives of culinary development, involving research in food product development, recipe modification, sensory analysis and development of food from a contemporary and industrial perspective. Design aspects of recipe formulation, problem solving, product creation and presentation skills are embedded throughout the module.
Students will work in groups on a culinary concept development project.
Indicative module syllabus
- Innovation - design and development, research areas of culinary science, concept development and ideation techniques
- Sensory analysis, flavour profiles
- Culinary demonstration seminars:
- Sustainable fishing
- Chocolate - cacao bean and raw chocolate - processing and quality
- Patisserie innovation
- Culinary concept recipe design, plating and presentation skills
- Food waste solutions in business
- Sustainable diets
- Plant based proteins
- Fermentation, preserving seasonal fruit and vegetables
Learning objectives
By the end of this module, you will be able to:
- critically evaluate and analyse the role of innovation in the food and beverage industry
- apply research skills in identifying culinary innovation markets and consumer needs
- effectively use idea generation tools and seek solutions to challenges within food product development and design
- construct a business model and prototype document for a new culinary concept
- critically analyse commonly used sensory analysis tools and terminology
- work effectively in a team incorporating professionals from several disciplines.