Diploma in
Gastronomy, Nutrition
& Food Trends

The diploma in Gastronomy, Nutrition and Food Trends opens the door to a world where the pleasure of eating goes hand in hand with balance and innovation. You will learn how to create dishes that are both flavourful and aligned with current nutritional needs, drawing upon a solid scientific foundation.

Throughout the programme, you will explore the key issues of food safety, current hygiene regulations, and best practices to adopt across a variety of professional settings from collective catering to fine dining.

You will master modern culinary techniques to design creative menus that meet contemporary expectations: health-conscious eating, plant-based options, personalised nutrition, and more.

The course also connects you with the major transformations in the sector: sustainable food systems, short supply chains, product innovation, and responsible consumption all central to today’s societal concerns and emerging economic models.

And because success also depends on practical expertise, you will develop skills in management, cost control, and entrepreneurship essential assets for thriving in a rapidly evolving industry.

General objectives and intentions of the programme:

Understand and apply food hygiene and safety rules in the catering industry and know how to resolve non-compliance issues in accordance with the standards in force
Know and apply the fundamental principles of food science to better master their use in cooking
Recognise the nutritional properties of food groups in culinary preparations
Understand the physical and chemical transformations of food during preparation and cooking
Understand the impact of nutritional factors on the health of populations
Use modern culinary techniques to create balanced menus in line with current trends
Understand the links between food and social, cultural, behavioural, environmental and geographical contexts
Recognise the impact of food systems on the environment and propose eco-responsible catering solutions
Demonstrate entrepreneurial spirit based on verifiable theoretical knowledge and sound reasoning

This training is aimed at people who seek to gain knowledge of food from a nutrition perspective along with culinary skills for a healthy and nutritious cooking.

Key information

Prerequisites
All applicants must:

Minimum age: +18 years
Submit a motivation letter
Secondary school diploma (Baccalaureate or equivalent)
Have a B2 level in English or A2 in French
The programmes are open to beginners. Experience or practical knowledge is not required

Intakes: April and October

Languages: The demonstrations and theoretical courses are taught in French and consecutively translated into English.

Diploma awarded: The Diploma in Gastronomy, Nutrition and Food Trends is awarded by the Le Cordon Bleu International Foundation, conditional on successful completion of the final exam.

Diploma Details

Programme content
- Gastronomy and Food Trends
  Examines the historic evolution of diets and human health and how they will evolve in the future. Students will reflect on evolving trends in relation to sustainability, restaurant menus, health food products and eating habits.
- Nutritional Principles
  Focuses on human nutrition and the relationship between food and health, providing a foundation for understanding food preparation, analysis of diets and recipe modification.
- Science of Food
  Explores the makeup of food through sensory evaluation of ingredients and their combinations. Students will gain an insight into food preservation, fermentation, and inventive use of oils, herbs, spices and edible plants.
- Sustainable Food Systems
  Assesses the environmental consequences of food choices. Through a series of lectures sustainable food production, processing, manufacturing and distribution will be discussed from an environmental perspective.
- Practical Nutrition
  Teaches the practical application of nutritional theory with an emphasis on global flavours, diversity of ingredients, innovative recipes and seasonality of produce. This will be applied to food and beverages, menu planning, and adapting recipes.
- Food Safety and Microbiology
  Acquire the necessary capacities to organize and manage its activities in commercial catering in hygienic conditions in accordance with the expected regulations and allowing customer satisfaction.
- Food Business, Media and Marketing
  Introduces students to the business aspects of the food industry. The unit aims to develop knowledge, skills and creativity required to understand food business concepts, decision making and critical success factors.
- Nutrition, Communications & Research is an integral part of the programme which draws on current nutritional research and provides an aid to the assessment process. Students will complete a series of assessments which cover all units of the programme. This module includes tutorials, restaurant visit and assessment preparation
Teaching and assessment methods
Teaching methods

The programme is based on an in-depth learning approach that incorporates:
- Elements of theoretical understanding
- Elements of application and practice
- Learning to be autonomous and responsible
A multi-disciplinary approach is taken to the content of the programme which involves interactive teaching methods across the various units. The programme emphasises the active engagement of students.

Teaching methods include:
- Theory classes by subject experts
- Practical workshops led by an experienced Chef Instructor
- Lectures or demonstrations by external professionals with specific knowledge and skills
Assessment methods

Various assessment methods may be used, including (as a guide):
- Written theory examination: Examination in which students take a written test - MCQ-type questions, true/false, short answers, essay formats or a combination of the aforementioned.
- Final practical examination: Examination in which students must create, prepare and present a complete dish from a proposed menu. The assessment criteria are defined in relation to: Organisation of the workspace, approaches to food hygiene and safety, organoleptic qualities, working methods and overall result.
- Written nutritional analysis report:
In relation to the creation of a dish at the end of the programme, the student submits a report including the detailed recipe as well as an analysis of the nutritional and energy properties of the preparation, a justification of the choice of ingredients and a positioning of the dish in relation to nutritional recommendations.
Duration and tuition fees
Duration: 3 months.

Tuition fees: €10,700. These fees include the application fee (€500), learning material and all activities

An additional fee will be charged to new students for the purchase of a mandatory student kit.
Statistics

Graduation rate: 100% (out of a total of 12 students over the first 3 terms of 2023)

Term Dates & Prices

Select a date

2025

Sep 29, 2025 - Dec 19, 2025 ( Standard )

10,700.00€

Last page update in June 2025.

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Diploma in
Gastronomy, Nutrition
& Food Trends

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Diploma in
Gastronomy, Nutrition
& Food Trends