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The Diploma in Gastronomy, Nutrition and Food Trends is a 3-month programme, specially designed by Le Cordon Bleu in response to an increasing demand to gain insight into food related health issues.

The courses are taught by Le Cordon Bleu Chefs and experts in the field of nutrition and gastronomy. The acquired knowledge can be applied in different sectors such as restaurants, cafés, patisseries, hotels & spas, as well as in institutional catering for businesses, schools, universities, retirement homes, hospitals, associations, and sports and cultural clubs.

Programme objectives:

Possible careers: Product development in the healthy food sector, collective or private catering, culinary concepts development, food writing, entrepreneurship in the food industry, private chef, healthy food consultant, Food and Beverage Media, business related to healthy food.

Who is this programme for?

Key information

All applicants must:

  • Be aged 18 years or older.
  • Submit a complete application form.
  • Submit a motivation letter.
  • The programmes are open to beginners. Experience or practical knowledge is not required.
  • Applicants must possess a baccalaureate or equivalent.

Intakes: April and October

Teaching method: Theory classes, conferences, demonstrations followed by pratical classes and visits. practical and written examinations.

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

Diploma awarded: Upon successful completion of this programme, students will be awarded the Diploma in Gastronomy, Nutrition & Food Trends.

Diploma Details

  • Programme content
    • Gastronomy and Food Trends (18 hours)
      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 (30 hours)
      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 (30 hours)
      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 (18 hours)
      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 (60 hours)
      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 (21 hours)
      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.
      Certification training in Food Hygiene in traditional commercial catering.
      Accredited by the DRIAAF ((regional directorate for food and forest agriculture).

    • Food Business, Media and Marketing (18 hours)
      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 (9 hours) 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.

    • Conferences & Visits
      - Permaculture conference
      - Visit to a farm or to a vegetable producer (sustainable or organic farming).
      - Visit to Rungis the International wholesale market.
      - Visit to an agro-food business. Discover large volume production of a product.
  • Duration and tuition fees

    Duration: 3 months. This is a full time programme made up of approximately 20 hours of classes per week, some of which may take place during the evening and/or weekend.

    Tuition fees: €7,500. These fees include the application fee (€500), learning material and all activities (conferences and educational visits).

    Student kit:

    Participants must consider an additional amount, not included in the tuition fees, of:

    • €700 for the utensil case.
    • €500 for the uniform kit, including Le Cordon Bleu student uniform, net and scale kit.

    Total cost of the student kit: €1,200

  • Term dates & apply

    Term Dates & Prices

    Select a date
    Apr 4, 2022 - Jun 24, 2022 ( Standard )
    € 7,500.00
    Oct 3, 2022 - Dec 16, 2022 ( Standard )
    € 7,500.00

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