Healthy Eating and Gourmet Cuisine

Paris

Human nutrition is one of the so-called “modifiable” behaviours, as everyone chooses what and how much to eat and how to prepare it. Around the world, nutritional recommendations highlight the importance of food diversification, with an emphasis on plant-based products, whole grains and protein sources.

This training programme provides you with the keys to understanding the foundations of an optimal diet in line with nutritional needs and the different stages of life. You will learn how to choose the best products, how to prepare them appropriately, and master the techniques for enhancing the flavours and presentation of your dishes. As a result, you will be able to incorporate healthy, tasty and balanced menus into your daily routine, while honing your culinary skills.

Key Information
Prerequisites:

Age : At least 18
Pre-requisite level (diploma): Open to all, with no level or diploma prerequisites
Language: For optimum participation in the training programme, a very good command of French or English is recommended
Registration deadline: 5 working days before the training programme begins

Programme length: 4 days - from 23 to 26 June 2025, 33 hours including:

12 hours: Theory behind a healthy, balanced diet
4 hours: Principles and approaches to product selection, purchasing, preservation and preparation
17 hours: Culinary approaches and preparations

General training objectives:

During this training programme, participants will discover:

The basics of food product knowledge
Identifying nutrients
The definition of nutritional requirements
Adapting appropriate culinary techniques

Programme themes:

The evolution of food in industrialised countries
Diet and energy balance
Energy balance throughout life
Food composition: Macronutrients, sources and contribution to nutritional intake
Ingestion and digestion: From food to nutrients
Updating food guide recommendations
Choosing food: Reading and understanding labels
Highly processed foods and nutritional intake
Approaches to limiting consumption of highly processed foods
Hygiene, health and food safety: Good practices
Substituting ingredients: Cooking for pleasure by making the right choices.

Practical workshops:

Preparation and preservation of pulses, condiments, marinades, jams, coulis and pickles
Mastering lacto-fermentation, germination, dehydration and sterilization in jars
Learn the basics of raw food, healthy cooking methods, combining cereals and pulses, creative recipes with influences from world cuisine.
The art of cooking soups, broths, fresh pasta, ravioli, spelt and risotto
Preparing creative recipes using oily fish and sustainable fish
Creative and gourmet themes using poultry and eggs
Make gluten-free, refined sugar-free pastries with a controlled glycaemic index
Crackers, tarts, crêpes, cakes, compotes, creams and pastries
Antioxidant drinks

Teaching methods
The programme incorporates a variety of interactive teaching methods taught by an expert nutritionist and Chefs with experience in creating and teaching culinary arts and gastronomy.

Participants will be invited to take part in the following activities:
- Interactive theory classes
- Workshops and demonstrations
- Tastings
The training programme is taught in French and consecutively translated into English.
Acquisition of leaning

As this is a non-certifying programme, there is no formal end-of-programme assessment. However, a discussion session is scheduled at the end of the programme to enable participants to take stock of what they have learned.

A Le Cordon Bleu institute certificate of participation is awarded to all participants at the end of the programme.
Additional information
- The training programme is taught in French and consecutively translated into English
- The classrooms are equipped with professional equipment
- We recommend that you dress comfortably with closed-toe shoes, trousers and long sleeves. Le Cordon Bleu students or alumni may wear their Le Cordon Bleu student uniform if they wish.

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Fields of interest:

Healthy Eating and Gourmet Cuisine

Programme details