With Hautes Etudes du Goût, students can acquire useful knowledge and an understanding of taste, gastronomy and arts of the table.
The Hautes Etudes du Goût offer a global approach to foods and beverages. We use a three-pronged historic, scientific and economic view to allow our students to become experts in the field of gastronomy.
The course program follows a three-pronged approach:
We offer various classes, given by experts, including “The psychology of taste”; “Comparative biology of food and anthropology of taste”; “Molecular gastronomy” (by Hervé This); “Sensorial marketing”
To complete the theoretical part of the training, the Hautes Etudes du Goût organize pedagogical meals and workshops, to make you understand the complex associations between food and wine or champagne A guided visit by night of the Rungis International Market is also part of the curriculum.
Related searches: Food and wine, Nutrition and food studies, Organic food studies