Hautes Études du Goût de la Gastronomie et des Arts de la Table
ARE YOU READY FOR A UNIQUE EXPERIENCE?
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.
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).
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
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Last updated November 17, 2016