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

Who is the programme intended for?
For adults undergoing a career change or passionate individuals with a project in the fields of food, health, catering, or well-being.

Key information

Prerequisites
All applicants must:

Minimum age: +18 years
Submit a motivation letter
Secondary school diploma (Baccalaureate or equivalent)
Having a B2 level in English or an A2 level in French. Accepted language tests and score/level correspondence
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
- Food hygiene and safety in commercial catering
  Be familiar with and routinely apply good food hygiene and safety practices, including elements relating to the correct reception of foodstuffs, control of the cold chain and the appropriate storage of products.
- Nutritional and culinary practices
  Apply nutrition theory to create and make dishes, taking into account the taste profile and using a range of preparation and cooking techniques.
- Scientific foundations of nutrition
  Understand animal and plant-based sources of macro- and micronutrients, their nutritional qualities and role in diet, and their energy and nutritional content.
- Food science
  Identify the structure and composition of foods and their nutritional value depending on how they are prepared and recognise the organoleptic qualities of a large number of food products.
- Sustainable food systems
  Understand the components of food systems and the current challenges to ensure environmental protection, discuss public policies concerning food systems and propose advances in science and technology for the future of food.
- Gastronomy and food trends
  Understand the cycle of culinary trends in the evolution and internationalisation of gastronomy, distinguishing between the repercussions of culinary choices on nutritional intake and the well-being of populations
- Research and development of nutrition products
  Demonstrate in-depth knowledge of conclusive food data. Be able to analyse this data in order to develop a logical and well-founded argument about career prospects in the food sector.
- Communication and marketing
  Look objectively at product promotion strategies and menus to meet special nutritional needs and propose promotion and marketing concepts for healthy eating products and strategies.
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. Between 21 and 27 hours per week (approximately 202 hours of guided learning).

Tuition fees:
- €10,700. These fees include the application fee (€500), learning material and all activities
- €9,025 for Le Cordon Bleu Paris alumni, this fee does not include the 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

2026

Oct 5, 2026 - Dec 18, 2026 ( Standard )

10,700.00€

2027

Mar 30, 2027 - Jun 18, 2027 ( Standard )

10,700.00€

Sep 27, 2027 - Dec 17, 2027 ( Standard )

10,700.00€

Last page update in October 2025

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Diploma inGastronomy, Nutrition& Food Trends

Diploma Details

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Programme Overview

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Diploma in
Gastronomy, Nutrition
& Food Trends