“Food and food cultures” is a professional master’s program which aims to answer today’s demand. For this reason, Le Cordon Bleu has been solicited to be one of the partners of this new field of specialty.
This master’s program, directed by Gilles Fumey, professor in geography of food cultures at the University of Paris-Sorbonne IV has been developed by the faculty of the Sorbonne with the participation of related industries and schools such as Le Cordon Bleu.
This program is aimed to the professionals who would like to continue their studies and ponder some of the issues surrounding food and culture, allowing participants to acquire and expand a multidisciplinary expertise in the professions of the agribusiness or tourism.
Thanks to its international network, with 40 schools, restaurants, publications, research chairs and notable expertise in local culinary cultures, Le Cordon Bleu will treat the following themes:
How are French culinary techniques used today to highlight the ingredients and flavors of other cuisines?
How can students use science, from the past to more recent scientific discoveries, to better analyze the sensations of taste?
How can the fermentation process answer some of today’s questions on food and health?
Le Cordon Bleu will allow students to analyze these themes through the food culture and heritage of Peru, Korea and Thailand, countries in which Le Cordon Bleu is already established.
Registrations are open and the admission committee is reviewing applications for this continuing education program. This master program includes a two-month internship in the first year. Twenty five candidates will be accepted.
Le Cordon Bleu Paris Chef