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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:
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.
Candidates are selected on the basis of an application form, with a detailed resume, experience and motivation.
Conditions for application:
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.
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)
51686 Reims cedex 2