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8 Gastronomy Degree Programs in France
Promoted
Sup de Luxe - Institut supérieur de Marketing et du Luxe
MSc Luxury in Gastronomy & Wine Management
- Paris, France
MSc
Full time
2 years
On-Campus
English
The MSc in Luxury Gastronomy & Wine Management is designed to help you understand the world of gastronomic sciences and master the legal, management, marketing, and sales data specific to the sector.
Promoted
Le Cordon Bleu Paris
Plant-Based Gastronomy: Patisserie Diploma
- Paris, France
Diploma
Full time
3 months
On-Campus
French, English
The Plant-Based Gastronomy: Pâtisserie Diploma is aimed at a generation of students, chefs and creators, driven by the desire to rethink patisserie through the spectrum of plant-based ingredients. The programme paves the way for the patisserie of the future, through the use of emerging ingredients.
Promoted
NEOMA Business School
MSc Wine & Gastronomy
- Reims, France
MSc
Full time
15 months
On-Campus
English
The MSc Wine & Gastronomy is a full-time Master’s degree programme taught in English that offers a comprehensive, multidimensional approach to the dynamic sector of food and drink marketing in the heart of one of the most renowned gastronomic countries in the world.
Le Cordon Bleu Paris
Diploma In Gastronomy, Nutrition & Food Trends
- Paris, France
Diploma
Full time
3 months
On-Campus
French, English
The Diploma in Gastronomy, Nutrition & Food Trends opens doors to a world where the pleasure of eating goes hand in hand with balance and innovation. You will learn how to create dishes that are both flavourful and aligned with current nutritional needs, drawing upon a solid scientific foundation.
Le Cordon Bleu Paris
Plant-Based Gastronomy: Cuisine Diploma
- Paris, France
Diploma
Full time
3 months
On-Campus
French, English
The Plant-Based Gastronomy Cuisine Diploma is the response of a generation of students, chefs and enthusiasts in search of a more responsible and respectful cuisine, profoundly inspired by all that plant-based ingredients. This gives the keys to designing and refining gastronomic plant-based dishes.
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École Conte
MS Management Gastronomy and Oenology
- Puteaux, France
MSc
Full time
2 years
On-Campus
French
Management Gastronomy and Oenology was designed for students passionate about gastronomy and oenology who wish to develop their expertise in these areas while acquiring management and business management skills.
Ferrières
MSc Ferrieres
- Ferrières-en-Brie, France
MSc
Full time
18 months
On-Campus
English, French
The MSc Ferrieres aims to develop efficient individuals, competent executives, and versatile entrepreneurs within the field of Hospitality, Gastronomy, Events, and Luxury Services Management.
CEFAM French-American Business School
Hospitality & Tourism Management
- Lyon, France
Summer Course
Full time
2 weeks
On-Campus
English
Study and gain Professional experience in Hospitality and Tourism Management at CEFAM in Lyon.
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Learn more about Gastronomy degree programs in France
Gastronomy degree programs in France provide a deep dive into the art and science of food, blending culinary techniques with cultural studies. This field not only appeals to those passionate about culinary arts but also to individuals interested in food management, nutrition, and sustainability.
Through courses in food science, culinary arts, and sensory analysis, you'll gain essential skills like creating innovative recipes, conducting food tastings, and managing kitchen operations. The educational approach in France emphasizes experiential learning, allowing students to work in real kitchens and collaborate on culinary projects. The environment fosters independence and creativity as students engage with various culinary traditions and techniques.
A gastronomy degree can lead to diverse career paths, such as culinary director, food journalist, or nutrition consultant. Graduates find their skills valued in both local and international markets, making them suitable for roles in restaurants, food production, and hospitality management. As they explore France's rich culinary heritage, students build adaptability and cultural awareness, preparing them for a global food industry.