The University of Reims organizes a comprehensive course for professional students and provides in-depth knowledge of taste and gastronomy.
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 revolves around three different approaches: Exact Sciences and Technology, Human and Social Sciences, and Economic and Legal Sciences. We also invite renowned experts to share their knowledge during lectures about taste and gastronomy: “Neurophysiology of taste”; “Economics of gastronomy; 'Food Law”; “History of table service in the 19th Century” and much more.
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: History of cuisine, Food culture, Studies on taste