19 Dec 2012 In General Content

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19 Dec 2012 In General Content

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18 Dec 2012 In General Content

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17 Dec 2012 In General Content
Remi Krug - Honorary Chairman of Champagnes Krug Edwige Regnier Project Manager of Hautes Etudes du Goût program
Rémi KRUG
Chairman
Honorary Chairman of
Champagnes KRUG
Edwige REGNIER
Project Manager
13 Dec 2012 In News

Hautes Etudes du Goût graduation ceremony at Reims' ConservatoireWednesday, October 24th , 2012, Mr Rémi Krug, Chairman of Hautes Etudes du Goût (HEG) and Mrs Colette Padet, Director of Studies, awarded the Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (D.U.G.G.A.T) to the 2011 HEG graduates during a ceremony held at the Conservatoire à Rayonnement Régional in Reims. We were also honored by the presence of Mr Philippe-Pierre Cabourdin, Superintendent of Public Instruction, University Chancellor and Mr Lissan Afilal, Vice-President of the University of Reims Champagne-Ardenne.

12 Dec 2012 In General Content

Next session

The next session will take place from October 9 to 21, 2017.

Where?

First week in Paris: école Le Cordon Bleu (15th arrondissement)
Second week in Reims: University of Reims Champagne-Ardenne
Reims is 45 minutes from Paris by TGV (high speed train).

Fees

Registration fees are 7 500 €.
They include: tuition fees, simultaneous translation, accommodation, meals and local transportation.

Terms of payment

3 750 €: upon registration
3 750 €: 6 weeks before the beginning of the course

Teaching

The classes are taught by top quality guest speakers: university professors, national and international researchers (INRA - National Institute for Agricultural Research, CNRS - National Center for Scientific Research, etc), consultants and professionals.

Language of instruction

French and English (simultaneous translation)

Applications

Applications are examined by the Selection Committee (university professors and professionals) on the basis of a detailed resume, references and the candidate's motivation.

Please contact us if you require any further information

12 Dec 2012 In General Content

Caisse d'Epargne
Lorraine Champagne-Ardenne

Champagne Louis Roederer

 

Champagne Piper-Heidsieck & Charles Heidsieck Logo Champagne Taittinger

Champagne Piper-Heidsieck
&
Charles Heidsieck

Champagne Taittinger

 

Champagne Thienot

 

Château Margaux

 

Charbonneaux Brabant

 

Rungis Marché International

 

Martell & Co

 

Champagne Perrier-Jouët

 

 

G.H. Mumm & Cie

 

 

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? How do you explain the increasing price difference between standardized cuisine and luxury cuisine? Which economic models in the restaurant business are developing?

12 Dec 2012 In Human and Social Sciences

  Bruno Laurioux, professor in medieval history at the University François-Rabelais of Tours

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
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