LIRE CE MESSAGE EN FRANCAIS

The Hautes Etudes du Goût delivers a humanistic and multi-disciplined program encompassing a sensorial approach to the world of gastronomy. This program covers “taste” through historical, anthropological, economic, legal and social aspects. The Hautes Etudes du Goût are taught by French and international specialists in the sector of sciences and intelligence of taste.

2009 Class Promotion

To satisfy the demands of an international market, the program takes place over two intensive weeks: one week at Le Cordon Bleu Paris and one week at the University of Reims Champagne-Ardenne.

The Hautes Etudes du Gout Selection Committee is currently examining applications for the 2010 program starting on October 11 in Paris and ending on October 23 in Reims. The program is aimed at:

- Le Cordon Bleu students and alumni

- University graduates who want to develop their career in the world of Taste and Gastronomy

- Professionals: chefs, sommeliers, hotel and restaurant executives, public relations and marketing, consultants, etc.

- Food and wine lovers and those wishing to acquire a new culture or increase their knowledge of gastronomy.

The classes are given in French with simultaneous translation in English. A culinary workshop given by Le Cordon Bleu Chefs and pedagogical meals directly linked to the syllabus also form part of the program.

An official diploma (D.U.G.G.A.T. – Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table) will be awarded by the University of Reims Champagne –Ardenne after the final exams, to those who have obtained the required level. Students will also received a Certificate of Attendance from Le Cordon Bleu.

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For more information about the 2010 program visit lcbparis.com.

Do you have any questions? Contact us at paris@cordonbleu.edu or at +33(0)1 53 68 22 50.