Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is delighted to announce that the Advanced Studies in Gastronomy (HEG) programme now has two distinct study options, allowing greater flexibility for all.
From 2022, the Advanced Studies in Gastronomy (HEG) programme, created and run by Le Cordon Bleu institute, in partnership with Reims Champagne-Ardenne University, will offer two study options:
Since 2004, HEG has provided a high-quality multidisciplinary training programme on the multiple facets which make up the world of taste, gastronomy, and the art of fine dining, whether scientific, sociological, historical, cultural, or economic. Also included are walking tours, exhibitions, workshops, tastings, round tables, testimonials, and debates, all of which contribute to creating a unique learning experience.
The HEG programme is taught by renowned university professors and researchers (INRAE, CNRS), Le Cordon Bleu Paris Chef Instructors, and gastronomy and food professionals. The training programme showcases wine and Champagne, thanks to the expertise of the Georges Chappaz Institute of vine and wine in Champagne - within Reims Champagne-Ardenne University.
The HEG programme has been designed for both gastronomy enthusiasts and food industry, catering, and agri-food industry professionals. Its goal is to give participants the opportunity to examine gastronomy from a new angle, gain a thorough understanding of the cultural, historical, scientific, and economic aspects of the sector and enable those who wish to do so to develop their business.
Students taking part in the programme are awarded a Diplôme Universitaire des Hautes Études de la Gastronomie (DUHEG) by Reims Champagne-Ardenne University.
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