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A unique, multidisciplinary programme that encompasses the many facets of the world of gastronomy

The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information; at the same time, professionals are faced with rapidly evolving careers and have to choose between progressing in their own specialty or changing direction.
Hautes Études du Goût provide a unique, multi-disciplinary programme which examines all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining.

1 intake per year: October


Key Information

Languages: French and English
Dates: October 14 to 26, 2019
Duration: 2 weeks
Price: 7 500 € (includes: academic course, simultaneous translation, accommodation, meals and local transportation linked to the programme)
Hours per week: 30 hours
Entry requirements: Professional experience related to the gastronomy sector and/or undergraduate diploma

Programme details

  • Programme structure of the Advanced Studies in Taste
    The course (in French, with simultaneous translation in English) is taught by France's leading lecturers and university professors and international experts in food science, history, economy and culture, and includes theme-based meals and tastings directly related to the programme.

    The two-week programme takes place in Paris (Le Cordon Bleu School) and Reims in the Champagne Region (University of Reims Champagne-Ardenne).

    The Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT), is awarded by the University of Reims Champagne-Ardenne upon successful completion of the final exams.
    For students within the European Union, the DUGGAT represents 60 ECTS credits are attached to the workload of a full-time academic year of formal learning.
    Students will also receive a Certificate of Attendance from Le Cordon Bleu Paris.
  • Who is the HEG programme for?
    Our programme is primarily designed for:
    • Professionals from around the world with experience in all activities related to gastronomy and fine living
    • Post-graduate students who want to develop their career in the universe of taste and gastronomy.
    And on a wider level, wine and food enthusiasts and individuals wishing to acquire a new culture or increase their knowledge of gastronomy in general.
  • Intake dates and apply
  • How to apply to the HEG?
    Candidates are selected on the merits of their application (application form, full resume, experience, motivation and professional project.) Applications are examined and assessed by the Selection Committee.
  • 2019 Scholarship

    This scholarship will enable the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Hautes Études du Goût is a 2-week course, providing a unique multi-disciplinary approach which aims at enhancing all the scientific, cultural, sociological and economic aspects of taste and gastronomy.
    Le Cordon Bleu scholarship will award the winner a € 3,750 grant, which will cover half the tuition fees.
    2019 intake: from October 14 to 26.
    The 1st week of the course will take place at Le Cordon Bleu Paris. The 2nd week will take place in Reims, Champagne.
    Only 25 participants are selected yearly to attend Hautes Études du Goût. In addition to the wonderful experience Hautes Études du Goût provide, and after having satisfactorily completed a written exam and a thesis, the participant will also be awarded a Diploma from the University of Reims Champagne-Ardenne (60 ETCS credits).


    Applicants must be:

    • already duly registered for the HEG 2019 course, 50% of their fees being paid
    • a minimum of 21 years of age
    • either a Le Cordon Bleu alumni
    • or a culinary / food industry professional

    In addition to those requisites, applicants are requested to:

    1) Submit a short essay (600 words or less), explaining:

    • Their detailed, professional project
    • How HEG will contribute to their education and career expectations
    • What their vision of Transfer of know-how is

    2) Provide a full personal CV, highlighting all relevant information necessary for the application panel decision-making:
    Applications to be sent to: contact(@)heg-gastronomy.com

    Additional information:

    Closing date for submission: May 20, 2019
    Winner announcement: Juin 13, 2019

    Note: Before submitting their application for the scholarship programme, all candidates must be in a position to finance their travel costs to France in view of their being awarded the scholarship.

  • Alumni testimonials

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