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%)

In this module you will gain 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.

You will work with fellow students in groups on a culinary concept development project.

Indicative 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

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.