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Culinary Design and Development


  • 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.