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Amateur or professional, you want to improve your knowledge of healthy and gourmet food?

Take part in our 4-day Nutrition & Health, Gourmet Cuisine program, designed by Chef Eric Briffard, Meilleur Ouvrier de France, Director of Culinary Arts at Le Cordon Bleu Paris institute, in collaboration with Yasmine Bouziane, Dietitian Nutritionist.

Key Information

Open to everyone

Course duration:
4 days, 32 hours

Day 1: 7:45 am – 5:45 pm (lunch: 1h)
Days 2,3 and 4: 7:45 am – 4:45 pm (lunch: 1h)

Tuition fee:
The fees include coffee welcome, lunches and tastings.

Teaching Method:

Theoretical courses and workshops with individual follow-up.
Classrooms are equipped with professional equipment. Utensils and equipment are loaned for the practical classes. A recipe book will be provided to participants

An apron, a tea towel, a hat, a cooler bag are given to each participant.
A cloak room will be available for changing on site.

A Le Cordon Bleu participation certificate will be issued at the end of the training.

Teaching language:
This course is taught in French and consecutively translated into English.

This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.
This training is not eligible for the CPF Training Personal Account.

Personal funding:
Directly with the Institute.

French employees:
Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

Job seeker:
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.

Programme details

  • Educational Objectives
    • Learn the basics of Nutrition and Micro-Nutrition
    • Know the true from the false of popular beliefs
    • Decipher the information on a food label (codes, labels)
    • Eat better, for well-being by discovering new gourmet flavours
    • Select a variety of healthy foods to ensure a good nutritional balance
    • Optimize your time to prepare the menus for the week.
    • Create balanced, accessible and innovative recipes
    • Adopt the right habits for a sustainable and reasoned diet
  • Operational Objectives
    • Know the food products
    • Identify nutrients
    • Define nutritional needs
    • Adapt the appropriate culinary techniques
  • Course content


    • The importance of nutrition, health risks in case of malnutrition
    • Digestion: moving from food to nutrients
    • The intestinal flora: being healthy thanks to micro-organisms
    • Balanced diet: What is it?
    • Antioxidants and their health benefits
    • Vegetarianism and veganism: a modern and healthy diet
    • “Functional foods” or “Alicament” in French: to heal oneself naturally
    • Food allergies and intolerances: good practices
    • Healthy pastries: how to treat yourself without it being unhealthy

    Practical Culinary Workshops

    • Preparation / Preservation: pulses, condiments, marinades, jams, coulis and pickles
    • Control lactofermentation, germination, dehydration & sterilization (jars)
    • Learn the basics: raw food, healthy cooking methods, the combination of cereals and pulses, creative recipes, influences from world cuisine
    • The art of cooking soups, broths, fresh pasta, ravioli, risotto
    • Prepare fun recipes based on oily fish and sustainable fishing
    • Creative and gourmet themes around poultry and egg
    • Prepare pastries without gluten, without refined sugar with a controlled glycemic index
    • Crackers, tarts, crêpes, cakes, compotes, creams and desserts
    • Detox drinks
  • Dates and tuition fees
    Sorry. The information is not available at the moment.
  • Statistics

    Attendance rate: The attendance rate for this course was 93% in 2021

The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update in August 2023.