Introduction to Food Trends and History

Delve into food history with Ferrandi Paris

Join this two-week course to uncover the story of our connection with food, looking at its history and cultural roots.

Learning from the experts at Ferrandi Paris, a century-old institute specialising in gastronomy and hospitality, you’ll develop your culinary knowledge and understanding of worldwide food trends.

Explore food marketing and culinary trends

You’ll start by discovering how creative food marketing turns ideas into the dishes we love.

Next, you’ll gain an understanding of the basics of food sociology and anthropology, and then dive into the trends shaping both Western and global cuisine.

Discover sustainability practices within the food industry

In the second week, you’ll discover how chefs have evolved in society over centuries and have come to embody the identity of a restaurant.

You’ll then explore the relation between gastronomic heritage and sustainability. Discover how sustainability is shaping the future of hospitality and the food industry through different practices, such as responsible consumption.

Delve into a french gastronomy case study

The course concludes with a virtual journey to the Emerald Coast in Brittany, to meet a one-starred chef.

You’ll discover a sustainable 5 star hotel and michelin restaurant by the sea to gain an understanding of diverse culinary inspirations.

By the end of the course, you’ll have gained expert insights and a solid understanding of the food industry.

This course is designed for anyone with an interest in food and hospitality.

That includes food enthusiasts, foodpreneurs, food industry managers, and students on food and hospitality programmes.

This is an introductory course for anyone looking to enter the world of cooking in a more professional capacity.

• From Concept to Consumer: A Framework for Creative Food Marketing
• Course Welcome
• Fundamental concepts in food sociology and anthropology
• Taste the World: Four Food Trends Shaping Western and Global Cuisine
• Reflect & Connect
• The relation between gastronomic heritage and sustainability
• Ready for Week 2
• Cuisine: A reflection of culture
• Sustainability: the future for hospitality and food industry
• Reflect and connect