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Course descriptions can be given at any level, from primary school to continuous education, spanning from teaching molecular gastronomy to using molecular gastronomy for teaching. An introduction is needed for explaining the context in which the course is given. Submitting of plain educational material (copies of slides etc.) is not sufficient, and the accounts must include descriptions of context, aims, and explanations of topics taught. The reviewing process cannot reproach to the authors of teaching a matter that is discussed elsewhere, but they will consider the originality of the material proposed and propose improvements (without obligation for the authors to accept them in their teaching). Among the review criteria are the coherence and originality of the course, in view of the context given in the introduction of the manuscript.