Gastronomy and taste can be viewed through the lens of history, geography, economy, religion, sociology, psychology… in short, Culture. Since 2004, Advanced Studies in Gastronomy (HEG) has provided a challenging and unique experience for individuals from around the globe (45 nationalities to date).
Beyond the know-how and gestures of the gastronomic professions (Chefs, journalists, influencers, producers, creators, oenologists, etc.), the Advanced Studies in Gastronomy programme meets the challenges that we are undergoing by the changes in today's world, in the evolution of food production and consumption.
This training (5 days in Paris and 5 days in Reims) provides a multidisciplinary education which aims to highlight all the scientific, cultural, sociological, economic aspects which constitute the world of taste and gastronomy:
Who is this programme for?
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Prerequisites:
Significant professional experience or 2 years of higher education
Length:
60 hours of training
Registration requirements:
CV and cover letter
Teaching method:
Conferences, visits, tastings, educational workshops, culinary demonstrations
Who are the instructors?
The training is taught by university professors and renowned researchers (INRA, CNRS), Le Cordon Bleu Paris Chef Instructors, and gastronomy and food professionals
Diploma awarded: Students who have successfully completed the course and the exams will be awarded the Diplôme Universitaire des Hautes Etudes de la Gastronomie (DUHEG)
Training pace:
Two consecutive weeks (Monday to Friday)
Fees:
€6,000
Teaching language:
Courses are taught in French and translated into English
Taught by university professors and renowned researchers (INRA, CNRS), Le Cordon Bleu Paris Chef Instructors, and gastronomy and food professionals. The courses are supplemented by applications of either tastings, educational meals or visits.
The new version of Advanced Studies in Gastronomy offers interactive methods, varied venues, key topics, cross-disciplinary expertise, international network and prestigious partners.
Gastronomic sciences
Heritage, culture, and institutions
Urban agriculture and fermentation
A product of the past and the future: Pastry
Gestures and techniques
Consumers and heritage: sociology and food behaviour
Consumers and heritage: gastronomic senses and perceptions
Sustainable development and heritage
Food trends, luxury, and heritage - Day 1
Food trends, luxury, and heritage - Day 2
June 19th to 30th 2023
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