Learn at your own convenience
10 week course
4 - 5 hours per week of learning
Every week with your instructor
Network with Industry Experts
Globally recognised certification
This course will elevate your gastronomic experience of art and your artistic experience of gastronomy.
Weekly topics include:
Introduction to Food in Art
Prehistory, Ancient Greece, Ancient Rome
The Middle Ages
The Renaissance and Baroque Periods
The 19th and 20th Centuries
Food in Modern Sculptures, Installations, Performances & Fashion
Food in Literature
Food in Photography
Food in Film
Food in Art and Hospitality
Anyone interested in the culinary arts and fine art will benefit from this course.
This course enabled me to explore time and space without physical limitations. I met authors, painters, artists, film writers and photographers. I dined with people who lived thousands of years ago, sat at the table of the Last Supper to eat boiled fish with oranges, gilded my food on Valentine’s Day, and celebrated a surreal birthday with Salvador Dali. Thank you to my classmates from around the world and to Demet Guzey for guiding us through the course so thoughtfully, professionally, and enthusiastically.
I have enjoyed this course with Le Cordon Bleu and I have learnt a topic unknown to me and very interesting. As an Art Teacher I had not seen food as art until I took this course. It opened my eyes to a new and interesting topic to consider in my profession as an Art Teacher.
Le Cordon Bleu International BV © 2021