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
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.
“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. ”
"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."
"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."
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.
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.
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.
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