A unique, multidisciplinary course program that encompasses the many facets of the world of gastronomy

2013 Session : from october 14 to 26

A two-week original and intensive course

The Hautes Etudes du Goût with their combined knowledge of taste and gastronomy have opted for a three-pronged historic, scientific and economic approach to foods and beverages, while acquiring a 360° vision of the complex world of gastronomy today.

The courses (in French and translated into English) are taught by first-rate teachers, university lecturers and leading national and international experts and include theme-based meals of direct relevance to the program.

The program takes place one week in Paris (Le Cordon Bleu School) and one week in Reims (University of Reims, Champagne-Ardenne, 45 mins away from Paris by high-speed train).

Program

• Anthropology of taste (Patrick Pasquet)
• Analysis of the evolution of food consumption (Pierre Combris, INRA)
• Molecular gastronomy (Hervé This)
• Magical thinking in wine (Fréderic Brochet)
• An example of a real terroir effect: cheese (J-B Coulon, INRA)
• Evolutions and new trends in the arts of the table sector (Confédération des Arts de la Table)
• Sociology of food
• The child's psychology of taste: how are our food preferences determined? (Natalie Rigal, Paris-X Nanterre)
• Sensorial communication (Caroline Dusautoir, Reims Management School)
• Economics of gastronomy (Christian Barrère, Université de Reims)
• Neurophysiology of taste: cognitive aspects of sensoriality (Patrick MacLeod)
• Medieval gastronomy (Bruno Laurioux)
• Culinary course with le Cordon Bleu Chefs…

The diploma

The Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT) will be issued by the University of Reims Champagne-Ardenne. For students within the European Union, 60 ECTS (European Credit Transfer System) credits are associated with the DUGGAT. 60 ECTS credits are attached to the workload of a full-time academic year of formal learning. Students will also receive a Certificate of Attendance from Le Cordon Bleu Paris.

Price & application procedures

Candidates are selected on the merits of their application (full resume, experience, motivation and professional project.) The admissions committee of the Hautes Etudes du Goût will review the application

Total training costs: 6000€ including enrollment fees, hotel accommodation, meals and transportation Paris-Reims-Paris

Scholarship
Le Cordon Bleu will award € 3,000 Scholarship for the 2013 Hautes Etudes du Goût program.
To learn more about eligibility, please click here
Closing date for submission: April 30, 2013
Winner announcement: May 31, 2013