Advanced Studies in Gastronomy
HEG programme

The Advanced Studies in Gastronomy (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 Gastronomy (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. Students will also receive a Certificate of Attendance from Le Cordon Bleu Paris.

• 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

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

Languages: French and English
Dates: October 12 to 24, 2020
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.