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HEG, a short training programme dedicated to the world of taste and gastronomy, in which culture, science, sociology and history are intertwined, is taught by Le Cordon Bleu and Reims Champagne-Ardenne University. The training programme is taught by university professors and renowned researchers (INRA, CNRS, Collège de France) as well as by gastronomy and food industry professionals.
Reaching beyond expertise and working methods in the gastronomy profession (journalist, food critic, producer, creator, chef, oenologist…), the Hautes Études du Goût rises to the challenges posed by the changes that are affecting the world today, in the evolution of food production and consumption.
For the next HEG intake, in October 2018, Le Cordon Bleu Paris will host the first part of the training programme. The remainder will take place in Reims, Champagne.The HEG programme leads to a University Diploma, awarded by Reims Champagne-Ardenne University.
Le Cordon Bleu (HEG) scholarship:
Deadline for applications: 15 June 2018
Winner announced: 12 July 2018
All applicants for the scholarship must already be registered for the 2018 Hautes Etudes du Goût and have paid 50% of registration fees.
They must provide:
An essay (around 600 words), which outlines:
Their professional goal in detail
In what way HEG will contribute to their training and career
Their vision of the notion of knowledge transfer
A full CV
Applications should be sent to : email@example.comLearn all about the HEG programme by reading our student testimonials here
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