Hautes Études du Goût de la Gastronomie et des Arts de la Table

Le Cordon Bleu Paris

Program Description

Hautes Études du Goût de la Gastronomie et des Arts de la Table

Le Cordon Bleu Paris

Hautes Études du Goût de la Gastronomie et des Arts de la Table


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 program which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining.

After successful completion of the study program, students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne.

For students within the European Union, 60 ECTS credits (European Credit Transfer System) are associated with the D.U.G.G.A.T.

60 ECTS credits represent a full-time academic year of formal learning in the European system.

Classes are given in French and translated into English simultaneously.

In addition, students will receive a certificate from Le Cordon Bleu.

Articulation between the Hautes Etudes du Goût program and Le Cordon Bleu Master of Gastronomic Tourism:

Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT.


Ask now for your application form for our 2016 course (2 weeks in October)!


Restaurant criticism: the delicate act of judging in the sensitive field of taste

Fortunato da Camara, food critic for Publico newspaper (Portugal) and culinary books author. HEG 2011 Graduate.

Culture and Food: a comparative approach to food in 5 European countries and in the United States

Estelle Masson is a lecturer in social psychology at the Université de Bretagne occidentale.

Socio-anthropology of food - food and ethics

Socio-anthropology of food - food and ethics. Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne

Wine and magical thinking

Frédéric Brochet, Wine company manager, winemaker Having redrawn the expansion of the vine and the wine, which is based on economic and civilizational elements, the course will focus on the creation of territories and "terroir" of the wine. Protected Designation of Origin (AOC in French) answer a real project of society.

Medieval gastronomy

Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin en Yvelines

Bread revival in France today

Jean-Philippe de Tonnac, journalist, essayist, and Christophe Zunic, master baker

Sensorial communication and marketing

Caroline Dusautoir, Lecturer at Reims Management School Marketers facing a dilemma The sensorial approach brings new hope Emotions, rediscovering a raw and primitive language Olfaction, readapting a sense

The psychology of taste: the influence of education on children's food behaviour

Natalie Rigal, Lecturer at the University of Paris-X Nanterre

Dining: customs and traditions

Anne Kolivanoff, auctioneer, specialized in tableware

Gastronomy and cultural identity

Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines

Gastronomy and the food service industry in the 19th Century

Denis Saillard, professor at the University of Versailles Saint-Quentin en Yveline

World food cultures in Paris

Gilles Fumey, Professor in geography of food cultures at the University of Paris IV-Sorbonne Large cities offer an ever-increasing range of world foods. Gilles Fumey takes us on a fun and educational tour of the streets of central Paris where we can appreciate the diversity and convergence of urban eating habits and their subsequent transformation.

Evolution of food consumption : what can economic analysis teach us?

Pierre Combris, Director of Research with INRA Trends in food consumption: economic and social factors. This class concerns trends in food consumption in France and throughout the world over the last fifty years. It illustrates the radical effect that changing prices and incomes have on our diets.

The Physics of Champagne Bubbles

Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble.

Chemical Food contaminants: are consumer concerns justified?

Jean-Pierre Cravedi, researcher at INRA

An example of a genuine terroir effect: cheese

Jean-Baptiste Coulon, Director of Research with INRA - Terroir, a geographic area, is a multidimensional concept with physical, biological and human aspects.

Aroma chemistry in cooking

Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma).

Molecular gastronomy

Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition.

Camembert cheese, a French myth

Pierre Boisard, sociologist - Ancient Norman cheese, the camembert cheese arrived in Paris at the dawn of the industrial revolution, thanks to the railway. In the second half of the 19th Century, it was present everywhere in France.

Law, food and gastronomy: the French legal exception

Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud - Fashioned by their history and their environment, kitchens and gastronomy in France form a type of cultural expression among the most outstanding in the country.

Gastronomy in the framework of taste goods - an economic analysis

Christian Barrère, Professor at the University of Reims Champagne-Ardenne - How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite?

Pedagogical meals, visits and workshops

1. A Medieval dinner

Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team from the Grégoire Ferrandi School

2. Wine and food pairing dinner

Jacques Puisais - Institut Français du Goût

3. Champagne and food pairing dinner

Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association)

4. Tasting Workshop

organized by G.H. MUMM Champagne:

  • Tasting of vins clairs and reserve wines
  • Educational wine and food pairing lunch based on the same champagne served at different temperatures and in different glasses

5. Culinary demonstration with Le Cordon Bleu Chefs

6. Introduction to the 'Note by Note' Cuisine

By Christophe Lavelle, researcher at MNHN and CNRS.

7. A guided visit of the Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV).

“What thrilled me the most was discovering all the connections linking taste with all the topics we have studied. I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.”

Claire Debruille (France) - 2005 graduate

This school offers programs in:
  • English

Last updated November 17, 2016
Duration & Price
This course is Campus based
Start Date
Start date
Oct. 9, 2017
2 weeks
Full time
7,500 EUR
France - Paris, Ile-de-France
Start date: Oct. 9, 2017
Application deadline Request Info
End date Request Info
Oct. 9, 2017
France - Paris, Ile-de-France
Application deadline Request Info
End date Request Info

Alumni testimonials | 2016

Hautes Etudes du Gout Programme Presentation Video | 2015

Unveiling Le Cordon Bleu Paris new institute | Le Cordon Bleu Paris