This course delves into the art of texture and flavour creation, enhancing sensory abilities and exploring factors influencing taste preferences and dietary choices.   It covers essential food and beverage concepts and explores the cultural significance of food, emphasizing quality recognition and discernment of product variations based on production methods.  
 
  Learners will gain knowledge and understanding of the evolution of gastronomy, how our physical senses affect taste, and the various factors that influence how we perceive flavor.