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

The 2020 programme has been postponed to 2021. The next session dates will be announced shortly.

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).

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.


Programme details

  • Programme structure

    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.

  • 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

  • Alumni testimonials
  • Key Information

    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.

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