Development and Evaluation of Food

• Credit value: 15 credits at Level 5
• Convenor: Chef Anthony Boyd
• Tutors: Le Cordon Bleu teaching chefs
• Prerequisite: Culinary Techniques
• Assessment: a 1300-word recipe development task (40%), 1300-word technical report (30%) and practical examination (30%)

In this module we focus on aspects of the development of a menu item from raw materials to the final product. Sensory evaluation is a key component of the module. We also look at the culinary science and lifecycle nutrition which influences the development of a menu item. Complementary food safety and nutrition topics establish the theory and application of the appropriate legislation regarding food allergens, labelling and origin of food.

You will have the opportunity to employ your technical skills in recipe development.

Indicative syllabus

• Food ingredients and global cuisines sensory evaluation - food texture, taste, flavour
• Culinary science
• Lifecycle nutrition
• Allergens and product labelling
• Technical skills in recipe development - practical
• Creation and development of a standard recipe

By the end of this module, you will be able to:

• recognise the complexity of food ingredients within a global context from the perspective of provenance
• analyse and evaluate the basic science underpinning sensory evaluation
• apply and practically evaluate sensory evaluation processes
• outline and explain the appropriate regulations and legislation which apply to the development of food products
• develop and evaluate technical skills in recipe development and application.