Le Cordon Bleu Logo

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, pastry shops, hotels & spas, as well as in institutional catering for businesses, schools, universities, retirement homes, hospitals, associations, and sports and cultural clubs.

General objectives and intentions of the programme:

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.

This training opens up professional possibilities in the fields of professional cooking, particularly in the following areas:

Key information

All applicants must:

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

Intakes: April and October

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

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.

    • Conferences & Visits
      - Permaculture conference
      - Visit to Rungis the International wholesale market.
  • 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:

    €9,500 - 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
    Sep 30, 2024 - Dec 20, 2024 ( Standard )
    Mar 31, 2025 - Jun 20, 2025 ( Standard )
    Sep 29, 2025 - Dec 19, 2025 ( Standard )

    For more information

    More programmes

    Cuisine Diploma
    Find out more
    Diploma in Culinary Management
    Find out more
    Pastry Diploma
    Find out more
    Last page update in January 2024.