As members of an advanced civilisation, that learned to cook not only for nourishment but also for pleasure, chefs cook to provide diners with delicious food that they will enjoy. To do so, chefs must understand how they, as the ones preparing food, and their customers who eat it, taste, or rather perceive flavour. 

This module will discuss the way humans process and perceive flavour, and how chefs can use this knowledge to their advantage. The difference between taste and flavour will also be discussed as well as why ingredients have different flavours and how to pair them.