Le Cordon Bleu Paris, the leading global network of culinary arts and hospitality management Institutes, is delighted to announce the launch of a Diploma in Gastronomy, Nutrition & Food Trends in its Parisian campus. This training programme has been specially designed to meet the growing interest in new food trends. It provides a global understanding of the current challenges and the way in which the restaurant sector, which has been significantly impacted by the crisis, has adapted.
This programme is aimed at gastronomy and hospitality professionals and culinary arts graduates who are keen to increase their knowledge of nutrition-related fields and then use it in different sectors such as restaurants, cafés, patisseries, hotels & spas, as well as in institutional catering for businesses, schools, universities, retirement homes, hospitals, associations and sports and cultural clubs.
Learn in Paris the fundamentals of nutrition and how to apply them in the culinary arts in 3 months
The Diploma in Gastronomy, Nutrition & Food Trends, the first intake of which is scheduled to take place in October 2020, has been specially developed by Le Cordon Bleu institute Chefs and experts.
Students will cover all aspects of nutrition, a discipline at the crossroads between biology, food composition, and food technology. Traditional culinary practices, new trends, hygiene, and sustainable development systems used in food, will naturally be taught. Practical work will provide students with the opportunity to put their knowledge into practice, as they create innovative concepts related to the restaurant sector. In a world in which digital communication dominates, students will be provided with all the necessary keys with which to succeed in their professional goals.
The classes, taught in French and translated into English, are taught by Le Cordon Bleu institute Chefs, and professionals from the nutrition and food sectors. Students will meet industry professionals throughout the training programme, during conferences and a variety of visits.
Students will benefit from an optimal and state-of-the-art study environment. The institute’s 800m2 vegetable garden will also be an educational place for an introduction to permaculture and the creation of an urban vegetable garden.
As the number of places per graduating class is limited, only those who are passionate and motivated and have a professional project in nutrition and gastronomy will be selected.
Intakes: October 2020 and April 2021
Interested in our Diploma in Gastronomy, Nutrition & Food Trends? Click HERE for more information on the programme and online registration.
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