Graduation Ceremony Advanced Studies in Taste 2019
22 October 2019, Paris - Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes is delighted to announce that the class of 2018 Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la table (DUGGAT) graduation ceremony took place on 21 October 2019.
The event, during which excellence was at the fore, welcomed regional personalities including the Mayor of Reims, Mr. Arnaud Robinet. The ceremony took place at Villa Douce, the headquarters of the President of Reims Champagne-Ardenne University, in the presence of:
− Mr. Rémi Krug, Chairman of Advanced Studies in Taste (HEG)
− Mr. Guillaume Gellé, President of Reims Champagne-Ardenne University
− Mrs. Sylvy Morineau, Academic Director of Le Cordon Bleu Paris institute
− Mrs. Colette Padet, Director of Studies for DUGGAT
This year, Melissa Booth (Australia), a financial advisor, and Aurore Nguyen (France), a food tour organiser, came joint 1st for their end of studies theses respectively entitled: “Towards a new model for the vine-growing and wine-producing industry” and “How can French gastronomy be modernised thanks to tourism, education and digital technology?”.
15th Anniversary of Advanced Studies in Taste (HEG):
Launched in 2004, the Advanced Studies in Taste (HEG) programme, created and coordinated by Le Cordon Bleu institute, in partnership with Reims Champagne-Ardenne University, celebrates its 15th year in 2019.
This multidisciplinary training programme provides an in-depth understanding of the cultural, scientific, sociological, historical and economic facets which make up the world of gastronomy, enabling those taking part to explore the numerous aspects involved in the act of eating.
“Over the past 15 years, we have welcomed in excess of 300 students. This success is due to the quality of our training programme, the calibre of our teachers and the extreme cultural and professional diversity of those taking part. This multidimensional approach to food opens the doors to making new discoveries, sometimes challenging preconceived ideas and, as such, provides a unique experience.” stated Edwige Régnier, Advanced Studies in Taste (HEG) programme coordinator.
The 2 week intensive training programme is taught by university professors, eminent researchers (INRA, CNRS) and gastronomy professionals. Students then have seven months during which to submit an end of studies thesis which they hope will lead to them being awarded the diploma.
The training programme is aimed at food sector, and food and restaurant professionals from around the globe, and at all those who are passionate about gastronomy. To date, 45 different countries have been represented by the students’ nationalities.