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Are you ready to take your passion for gastronomy to a new level?

Gastronomy and taste can be viewed through the lens of history, geography, economy, religion, sociology, psychology… in short, Culture. Since 2004, Advanced Studies in Taste (HEG) has provided a challenging and unique experience for individuals from around the globe (45 nationalities to date).

Join respected researchers and experts, in Paris and Champagne, to explore the multi-disciplinary world of taste and gastronomy. Network and share your experiences with like-minded professionals and challenge your perceptions of food, taste and the act of eating in our intensive two-week programme.

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
Admission requirements: Candidates are selected on the basis of an application form (motivation, experience, projects, full resume). Fluent French or English is essential.

Programme details

  • Programme structure

    The Advanced Studies in Taste (HEG) programme is an intensive, multi-disciplinary two-week course designed to provide you with a comprehensive understanding of the various perspectives on taste, gastronomy and fine dining.

    Aims of the programme :

    • Consolidate your understanding of taste and gastronomy through lectures, workshops and tastings
    • Explore food and the act of eating beyond the culinary arts
    • Showcase the latest cultural and scientific trends and research in food
    • Attend informative excursions around Paris and Champagne
    • Meet and network with fellow students from around the world, as well as renowned researchers, university professors and industry professionals

    Lectures are complemented by tastings, excursions, workshops and meals designed exclusively for programme participants.

    Top quality teaching, access to the latest research and new approaches to conventional ways of thinking about food is what makes the Advanced Studies in Taste (HEG) programme so special.

    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 programme aimed at?
    • Individuals who are passionate about taste and gastronomy and want to develop a deeper personal understanding of the cultural, historic, scientific and economic aspects of gastronomy
    • Professionals working in gastronomy or food-related sectors:
      - restaurant professionals (chefs, restaurant owners...)
      - chef instructors, trainers
      - wine professionals (sommeliers, oenologists, wine shop owners...)
      - R&D managers in the food industry
      - nutritionists
      - specialized journalists (gastronomy, wine, fine living), culinary authors
      - those providing cultural and touristic activities in the gastronomy sector
    • Persons with a tertiary qualification who are keen to pursue careers or consultancy in the broader food industry sector
  • Application form
  • Admission requirements

    Candidates are selected on the basis of an application form (motivation, experience, projects, full resume). Fluent French or English is essential

  • 2019 Scholarship

    This scholarship will enable the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Advanced Studies in Taste 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 Advanced Studies in Taste. In addition to the wonderful experience Advanced Studies in Taste 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).

    Eligibility:

    Applicants must be:

    • 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 Advanced Studies in Taste 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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