Diplôme Universitaire Hautes Etudes de la Gastronomie (HEG) at Université de Reims Champagne-Ardenne

A multidisciplinary university diploma (DU) on the scientific, cultural, sociological and economic dimensions of taste and gastronomy, run since 2004 and attended by participants from 45 nationalities. It is offered through continuing education in Paris and Reims.

Faculty: Institut Georges Chappaz de la vigne et du vin en Champagne  |  Duration: 10 days (5 days in Paris and 5 days in Reims)  |  Study mode: full-time or work-study (alternance); language of instruction: French  |  Location: Reims, Grand Est, France

What you will study

History, geography, economics and religion as shaping forces of cuisine, the heritage role of gastronomy, university research concepts in food studies, and a supervised applied study project. Taught through visits, exhibitions, workshops, tastings, round tables and testimonies in restaurants, Champagne cellars, teaching kitchens and markets. Taught in French.

Career pathways

Kitchen management (ROME G1601), hotel-restaurant management (G1402), sommellerie (G1804); also food journalism, culinary writing and gastronomy-related business roles.

Official programme page