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  6. University Degree in Taste, Gastronomy and Arts de la Table

University Degree in Taste, Gastronomy and Arts de la Table

(DUGGAT)

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Objectives | Admission | Careers | Organisation of studies | Contacts and registrations

It is a continuous education, multidisciplinary program that gathers multiple aspects of gastronomy, via a scientific, sociological, cultural and sensory approach of taste. The University Diploma on Taste, Gastronomy and the Arts of the Table (DUGGAT) is designed for:

  • professionals whose activity requires thorough knowledge in sectors of taste, gastronomy and Arts of the Table,
  • students with a post-graduate diploma whose career path targets taste and gastronomy sector.
  • amateurs and enthusiasts who wish to develop their taste and gastronomy culture.

By the end of the course and subject to passing the final examination, students receive both the DUGGAT issued by the URCA and a Cordon Bleu certificate.

Objectives

  • Acquire a thorough knowledge and a global overview on taste, gastronomy and Arts of the Table.
  • Master cultural and scientific necessary tools to promote one’s skills and improve one’s personal fulfilment.
  • Enrich knowledge and skills regarding taste, gastronomy and the Arts of the Table and consider the sector with a new eye.

Admissions

Candidates are selected on the basis of an application form, with a detailed resume, experience and motivation.

Conditions for application:

  • Professional experience in the area of gastronomy and fine living or the possession of a post-graduate diploma,
  • A strong and clear motivation from the candidates for our multidisciplinary and original program.

Application forms are examined by the selection committee in order to assess the candidate's motivation and his/her knowledge of at least one of the two official languages, French and/or English.

Target students

  • Professionals from around the world with experience in all activities related to gastronomy and fine living
  • Chefs
  • Sommeliers
  • Managers and promising executives from hotels, restaurants, department stores, wholesales, distributors, wine merchants.
  • Training consultants, PR, Marketing
  • Journalists and writers
  • Operators with cultural activities
  • Post-graduate students who want to develop their career in the universe of taste and gastronomy.

And on a wider level, wine and food enthusiasts and persons wishing to acquire a new culture or increase their knowledge of gastronomy in general.

Organisation of studies
The course programme is multidisciplinary and two week long. It covers the main aspects of gastronomy and the Arts of the Table with tasting sessions and meals in the form of educational workshops. Half take place in Paris (School Le Cordon Bleu) and half in Reims (University of Reims Champagne-Ardenne); the course is in French and simultaneously translated into English.

Contacts and registrations
HAUTES ETUDES DU GOUT (ADVANCED STUDIES IN TASTE)
BP 183
51686 Reims cedex 2
www.heg-gastronomie.com/Home.aspx

Edwige SIBILLE
Project Director
Phone: 06.60.46.40.81
Email: contact@heg-gastronomie.com