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
Languages: French and English Dates: October 8 to 20, 2017 Duration: 2 weeks + thesis Price: 7 500 € Hours per week: 30 hours Entry requirements: an undergraduate diploma and/or professional experience and a desire to develop a career in taste and gastronomy.
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.
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.