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Are you ready to take your passion for gastronomy to a new level?

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?

    • For passionates who would welcome the opportunity to discover gastronomy from a new angle and gain a deeper understanding of its cultural, historical, scientific, and economic aspects.
    • For professionals working in the food or agri-food industry and want to develop their activity in the sector or strengthen your knowledge in the field and deepen their knowledge in the culinary sector.

    IGC - URCA Le Cordon Bleu Paris Hautes Etudes de la Gastronomie

    Key Information

    Significant professional experience or 2 years of higher education

    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)


    Teaching language:
    Courses are taught in French and translated into English

    Advanced Studies in Gastronomy in detail

    • Educational Objectives
      • To understand and master the main challenges and trends of French gastronomy in a context of major global transformations.
      • To understand the meaning and role of gastronomic heritage (its creation, its economic, cultural, and political stakes, its high added value).
      • To understand the key concepts of university research in the field of food.
      • To develop a professional network in France and globally by meeting students, institutions, and partners from the gastronomy sector.
      • To carry out a study project supervised and validated by Reims Champagne-Ardenne University.
    • Programme Details

      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.

      Le Cordon Bleu Paris institute

      Gastronomic sciences

      • Molecular gastronomy and physics - Hervé This
      • Application of molecular gastronomy: molecular cuisine and synthetic cuisine - Hervé This
      • The New "Nouvelle Cuisine” - Christophe Lavelle
      • Practical workshop: Science awareness in the kitchen - Christophe Lavelle

      Heritage, culture, and institutions

      • The invention of French gastronomic heritage 19th - 21st century - Denis Saillard
      • The economic and environmental stakes of the evolution of food - Pierre Combris
      • "Zero waste: learning to reduce food waste" - Pascal Barbot, Hervé This, Eric Briffard

      Urban agriculture and fermentation

      • Urban agriculture: Trends and concepts - Christine Aubry, WeshGrow
      • Geography and History of Cheeses in France - Vincent Moriniaux
      • Fermentation - Marie Christine Champomier-Verges
      • The taste of cheese: maturing, producers and product knowledge

      A product of the past and the future: Pastry

      • The origins of art pastry: the figure of Antonin Carême - Marie-Pierre Rey
      • Microbiota and health nutrition in the field of sweetness - Patrick Veiga
      • Discovering the new "healthy" pastry 

      Gestures and techniques

      • The excellence of the gastronomic gesture: Porcelain and Art of the table - Manufacture de Sèvres


      University of Reims Champagne-Ardenne

      Consumers and heritage: sociology and food behaviour

      • Heritage, gastronomy and cultural identity - Denis Saillard
      • Food and Religions of the Book - Vincent Moriniaux
      • The neuroscience of tasting - Gabriel Lepousez
      • Geosensory tasting of champagnes - Geoffrey Orban

      Consumers and heritage: gastronomic senses and perceptions

      • Glasses as tasting tools - Philippe Jamesse
      • Visit of a champagne house in Reims

      Sustainable development and heritage

      • Champagne lentils: A sustainable and "heritage" product - Catherine Coutant
      • Visit of the Halles du Boulingrins in Reims
      • Terroir and territory: Round Table - Eric Briffard, Philippe Mille and one of his producers

      Food trends, luxury, and heritage - Day 1

      • Dynamics of Champagne bubbles - Gérard Liger-Belair
      • Historical heritage of the vineyards / UNESCO - Anne Cabin Saint Marcel
      • Visit to a Champagne winegrower

      Food trends, luxury, and heritage  - Day 2

      • Wine tourism in Champagne - Léa Ben Zimra
      • Wine tourism: economy, development and market sector - Léa Ben Zimra



    • Programme dates

      June 19th to 30th 2023

      • Le Cordon Bleu Paris Institute: June 19th to 23rd, 2023
      • Reims Champagne-Ardenne University: June 26th to 30th, 2023
    • Online Registration
      Sorry. The information is not available at the moment.


    • demet-3_modifié-1
      I attended Le Cordon Bleu Advanced Studies in Gastronomy (HEG) in 2014, at a time when I was looking to evolve from managerial roles in the food industry into a new profession I had yet to define. The HEG programme was skilfully designed, professionally executed, and revealed new ways of looking at food and taste. During a class on bubble dynamics in champagne, between a winery visit and dinner at a Michelin-starred restaurant, it suddenly hit me: I had to follow my passion for making new discoveries and give others the opportunity to experience the same feeling.
      Demet Güzey
    • Picture Fortunato da Camara2
      “I took part in the 2011 Advanced Studies in Taste (HEG) programme. Before embarking on the course, I explored several other possible training programmes in the field of gastronomy in a variety of countries, with two key criteria in mind: the quality of the programme and those teaching it, and a timescale which fitted the demanding nature of today’s professional world. The Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (D.U.G.G.A.T) perfectly met my needs. Each lecturer divulged the essence of their field of study, enabling me to gain a wider understanding of gastronomy, whilst increasing my knowledge in the field of taste. ”
      Fortunato Da Câmara
    • Sam Djomo3_modifié-3
      "I found out about HEG as I was on a quest to deepen my knowledge of French gastronomy. I had just undertaken the project of opening a French wine bar in the USA. After reviewing the curriculum and reading reviews about the program, I realized this was exactly what I was looking for. The variety of topics covering several aspects of gastronomy and oenology, as well as the quality of the materials provided by the experienced instructors didn’t disappoint me. This was really a life changing experience for me and the many friends I made while attending."
      Sam Djomo, Jr
    • IMG-20181224-nicole-birta2
      "A unique multidisciplinary approach, remarkable lecturers, knowledge at the highest level: for me, HEG was, indeed, an outstanding, enriching experience, one I would absolutely recommend to anyone who’s a professional of the industry, or just truly passionate about gastronomy. It changes you, it challenges you, it inspires you, it brings new perspectives and new ways of looking at things. I still draw from this experience to this day, not only for what I learned there, but also for the memories I made and the people I met. And if I were to describe HEG in just one word, that word would be, undoubtedly, “exceptional”. For that is how I perceived it and how I remember it."
      Nicolle Birta
    • Sarah-Yim-2_modifié-2
      Everyday of the HEG school life was phenomenal, the program expanded my horizon, leading me to discover multiple disciplines that I never thought of learning before- food science, eating psychology, dining critics, gastronomy history, gourmet journal writing style, sensory theories, bubbles dynamics... not to mention all the educational meals that have provided us with unique experiences. The joy of exploring with other like-minded classmates from around the world goes beyond the pleasure of dining itself.
      Sarah Yim
    • allan-zander-bd
      I wanted to learn more why we are doing what we are doing as culinary enthusiasts and less about how we do it. I knew that understanding the tradition, history, and art behind culinary that my appreciation of food and confidence to experiment with a new technique would grow and this course achieved that.
      Allan Zander
    • louise-leverett-bd
      My expectations were more than met within the course. Naturally, I knew that the education and expertise I would receive would be of the highest calibre, but the tutors and fellow candidates were so supportive and welcoming. It was the optimum environment within which to learn.
      Louise Leverett

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    Last page update in August 2023.